Pumpkin Muffins with Cream Cheese Frosting

These are perfect. This is a cherished, passed down recipe from who knows who during college. Not only is it incredibly easy, but they are actually much healthier muffins than many varieties you might try. This is because the butter, milk, eggs, whatever, you might add is substituted for a can of pumpkin. As far as the cream cheese frosting goes, this is not so healthy, but I omitted one cup of sugar to help it a little bit - but it's still not very healthy. These muffins and great with or without the frosting, though! I made these for staff meeting and Adam Wilson's birthday and they were loved by all. They always are - and it is by nothing I've done! You are going to laugh when you see the recipe and how stinkin' easy it is!

Pumpkin Spice Muffins with Cream Cheese Frosting

1 regular sized can pumpkin puree

1 box of spice cake mix

(THAT'S IT!)

Heat oven to 350. Mix two ingredients together with a wooden spoon and lots of muscle. Plop the sticky batter into 12 greased muffin tins. Bake for about 20 minutes or until they seem done (toothpick trick works great). These muffins are kinda spiky when you take them out but no worries.

For the frosting:

4 oz (1/2 package) cream cheese (tastes just as good with reduced fat), room temperature

1 stick of butter, room temperature

1/2 tsp. vanilla

2 cups confectioner's sugar

Beat the cream cheese and butter together with a mixer and then add the vanilla. Gradually add the sugar and whip until combined. Yummy! This is enough to generously frost the muffins and you'll still have a bit left. I eat it with graham crackers usually. Oops. That's not healthy.

These muffins look especially pretty if you sprinkle cinnamon on top. Enjoy!

Photo Credit: Please Pass the Pie