Mini Pumpkin Muffins

Ingredients:

• 1 1/2 Cups Flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tap salt
• 1 tsp of pumpkin pie spice
• 1 1/3 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup vegetable oil
• 2 eggs
• 1 1/4 cups of sugar

Instructions:

1. Preheat oven to 350 degrees and spray the mini muffin pan with nonstick spray.
2. In a bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In your mixer, mix together the pumpkin puree, vegetable oil, eggs, and sugar (I also added in a dash of vanilla). 
4. Add dry ingredients to wet and mix until combined. 
5. Evenly divide the batter among the muffin cups.
6. Bake at 350 degrees for 15 minutes.
7. Let cool for 5 minutes. 

Cream Cheese Frosting 

Ingredients:

• 2 1/2 cups of confectioners sugar
• 3/4 cups unsalted butter- room temperature 
• 1/4 tsp salt 
• 1 8oz block of cream cheese- room temperature
• 1/2 tsp of vanilla extract 

Directions:

1. Beat butter and salt together until creamy. Add cream cheese and beat until smooth.
2. Slowly add in confectioners sugar into butter mixture until combined.
3. Mix in vanilla.

My entire family eats these. This recipe makes 48 muffins, and they don’t make it through the day :).