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Frosted Pumpkin Muffins

SUBMITTED BY: Samantha Callahan

"In Muncie, Indiana, Samantha Callahan jazzes up pound cake mix with some canned pumpkin and pumpkin pie spice to create these sweet muffins. 'They're so good, even picky eaters cannot seem to get enough,' notes the substitute teacher's aide. 'They're also delicious without frosting or nuts.'"
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PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (16 ounce) package pound cake mix
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 (16 ounce) container cream cheese frosting
  • 1/2 cup finely chopped pecans

DIRECTIONS

  1. In a mixing bowl, combine the cake mix, eggs, pumpkin, water, pumpkin pie spice and baking soda. Beat on medium speed for 3 minutes. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  2. Frost cooled muffins. Sprinkle with pecans if desired. Store in the refrigerator.
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