Frosted Pumpkin Muffins
- 1 package pound cake mix
- 1 cup canned pumpkin
- 2 eggs
- 1/3 cup water
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 can cream cheese frosting
- ½ cup finely chopped pecans, optional
In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.
Yield: 1 ½ Dozen
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. http://www.thasc.com