Pumpkin Cream Cheese Mini Muffins w/Frosting
OK, so my daughter had her school Christmas Party today, and I signed up to do the Christmas snack treats. The school kind of frowns on sugary stuff, and likes healthy snacks when possible. If frosting is included, it needs to be white and minimal. With these ideas in hand, I decided to go for pumpkin cream cheese muffins with a cream cheese frosting and some cake toppers. I got the mini muffin pans at an estate sale about 2 or 3 months back (great buy — I think $2 a pan). My pans only hold 12 muffins. I saw on Amazon.com that they have some that are non-stick and hold 24 muffins — boy, that would be slick!
I got the recipe off of www.allrecipes.com. They came out fantastic.
http://allrecipes.com/Recipe/Pumpkin-Loaf/Detail.aspx
Pumpkin Loaf
Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup margarine
- 1 1/4 cups white sugar
- 2 eggs
- 1 cup canned pumpkin
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
- In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.
And here are the muffins after they came out of the pans, they turned out so perfect! I cooked them for about 40 minutes btw. Hard to judge how long they should take since they are not “loaves”.
Next, I put the little muffin cups around them. They were black with little white and blue snowflake designs. Very wintery.
According to my daughter (6 yrs old), her teachers and “everyone in the class” wants the recipe they were so good. I’m not sure if that’s exactly true, but it sure tells me that the mini cupcakes were a hit.Cream Cheese Frosting
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
Directions
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
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