Pumpkin Muffin Bites Recipe (Mini Muffins)
The combination of moist pumpkin spice muffin, topped with a thick and creamy, cream cheese frosting, can turn any bad day into a good one.
Servings: 36
Calories: 205kcal
Equipment
- Mini Muffin Tin
- Non-stick Cooking Spray
- Large Bowl
- Medium Mixing Bowl
Ingredients
- 2 cups sugar
- 1 cup oil or applesauce
- 4 eggs
- 15 ounces pumpkin puree
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- 2 cups flour
Cream Cheese Frosting
- 4 ounces cream cheese (room temperature)
- ¼ cup butter (room temperature)
- 4 cups powdered sugar
- 3 Tablespoons milk
- 1 teaspoon vanilla
Instructions
- 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.
- 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.
Notes
Different Add In Ideas:
- Add mini chocolate chips to the batter
- Chop up caramels and add them to the batter
- Sprinkle the top of the frosting with a little cinnamon
- Add ½ tsp of cinnamon right into the frosting
- Drizzle with caramel topping
Nutrition
Calories: 205kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 121mg | Potassium: 50mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1924IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg