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Pumpkin Muffins

Courtesy of Diane Rigby.  I have not tried these out yet, but they are on my list for either Thanksgiving morning or the day after. The cream cheese frosting recipe is one that I use for my famous Red Velvet cake (recipe coming soon!).  Thanks Diane!  


  • 1 (18.25 ounce) package yellow cake mix
  • 1 (15 ounce) can pumpkin puree
  • 1 t ground cinnamon
  • ½ t ground nutmeg
  • ¼ t ground cloves    

For cream cheese frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar


Preheat oven to 350 degrees F.  Line a 12 cup muffin pan with paper liners.

In a large bowl, mix together cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth.  Spoon equal amounts of batter into the prepared muffin cups.  Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

When cool, spread Cream Cheese frosting on top.

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