Mini Pumpkin Muffins

Well "Hello Fall!" As our leaves are turning and our weather is trying to decide which way to go...these mini cupcakes always get me in the right mindset for cooling temperatures. This recipe is many thanks to my mom, and was my go-to dessert as a newly married wife trying to figure her way in the family pot-luck world.

This weekend was also very crafy for me. I had a lot of fun making a giftbox to nestle these goodies into. My new "mid year resolution" (Is that such a thing?) is to give to others at least once a season. At Archivers, I had seen some adorable Frankenstein boxes using a new tool I recently splurged on (a Martha Stewart scoring board) and the rest is history. I hope my neighbors, a few co-workers, and friends will enjoy! Same goes for you!

Mini Pumpkin Muffins

Ingregients:

4 eggs

2 cups flour

1 2/3 cup sugar

  2 teaspoons baking powder

1 cup cooking oil

2 teaspoons cinnamon

1 16-oz. can pumpkin (solid pack)

1 teaspoon salt

1 teaspoon baking soda

Beat eggs, sugar, oil and pumpkin. 

Stir in remaining ingredients.

Spoon into cupcake liners. Bake at 350° for 10-13 minutes (check with toothpick).

Cream Cheese Icing

Ingredients:

3 oz. cream cheese

1/2 cup butter

1 teaspoon vanilla

2 cups powdered sugar

Cream the cheese and butter together.  Add vanilla and sugar.  Mix well. 

Apply to cupcakes with icing tip.



Mini-Pumpkin Cupcakes with Frankenstein



The finished treat!