I do my best to make something homemade for the college students in our Sunday school every Sunday. I don’t always have much time or money to do something fabulously creative, or to do anything but pick up donuts on our way to church, but every once in a while, I find a recipe everyone seems to enjoy. Today’s Pumpkin Cream Cheese Muffins were amazing!
I had seen a recipe similar to this somewhere, and loved its simplicity. The recipe was for full-sized muffins, but we all know that mini-muffins are much better than full-sized muffins!
The recipe is as simple as it is good:
Pumpkin Cream Cheese Mini Muffins
- 1 box yellow cake mix
- 1 15 oz can pumpkin
- 1 can cream cheese frosting (or you can make your own!)
- Okay, okay, I added 1/2 tsp of cinnamon and nutmeg, so technically it was 5 ingredients, but you don’t have to add these, so they don’t really count, right?
Mix pumpkin with spices and then with cake mix. Mixture will be very thick. So thick that you’re going to want to add something to thin it out. Don’t. Resist the temptation.
Line mini muffin pan with muffin papers, or spray pan with nonstick spray. Drop teaspoon-sized amounts in each paper. This is where the Pampered Chef Small Scoop comes in handy. It’s the perfect size for mini-muffins.
Bake at 350 for 11-13 minutes or until inserted toothpick comes out clean.
Cool completely. Frost with a small dollop of cream cheese ice cream. Again, you’ll be tempted to use more. Don’t. Less is more.
Makes 5 dozen.
That’s right. 5 DOZEN. And the 15 people in Sunday school ate them all! Even those who didn’t like pumpkin liked these.
I feel that it’s only fair to caution you that they are powerfully addictive!