There is something about “mini” food that makes me feel not so guilty about eating it. . . however, since I don’t feel as much guilt, I usually eat about 3 times the amount that I would if they were regular size (for example- fun-size candy bars! I can eat a whole bag of those like it’s nothing!). I think that it’s all a mind game . . .
Pumpkin Muffin Bites
2 cups sugar
1 cup oil (or 1 cup applesauce)
1 (15 oz) can pumpkin puree
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
2 cups flour
Preheat oven to 350 degrees.
Spray mini-muffin tin with non-stick cooking spray.
In a large mixing bowl, combine sugar and oil on medium speed. Add eggs one at a time and add pumpkin until well combined.
With mixer on low speed, add dry ingredients and blend for 1 minute. Fill each muffin cup with 2 tsp of batter. Bake for 10-12 minutes (or until a toothpick inserted in pumpkin bite comes out clean. Cool bites in pan for 8 minutes, turn onto wire rack to cool completely. Frost with cream cheese frosting.
Cream Cheese Frosting:
4 oz cream cheese, room temperature
1/4 cup butter, room temperature
3-4 cups powdered sugar
2-3 Tablespoons milk
1 tsp vanilla extract
Mix cream cheese and butter until light and fluffy. Add powdered sugar to butter mix and pour in milk to create desired consistency. Add in vanilla and beat frosting at medium speed until light and fluffy. Spread or pipe onto pumpkin muffins.
Makes about 60-70 mini-muffins (you can throw half in the freezer and save for another day!).