mini Pumpkin Bread muffins

This is what 32 mini pumpkin bread muffins look like when they are frosted and ready to go to my daughter's 1st grade class. Whew!
Although I obviously need some practice piping frosting I thought they turned out pretty cute! And they are quite delicious.


This is my most favorite type of recipe to receive. A recipe that was hand written on a little sheet of yellow paper - almost no directions for procedure - given to the daughter - then her daughter - then me - because I tasted the bread that was brought to a party then begged and begged for the recipe!
Love it! Only a couple adjustments made and some creativity to make the frosting. These turned out very tasty and will be very fun for twenty four six year old kids.


Thank you Karen and Susan for sharing this with me.




YOU WILL NEED:


3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
3 cups sugar
1 cup vegetable oil
4 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cups water
1 29oz can of pure pumpkin


for the frosting:


2 sticks cream cheese (must be at room temperature)
2 sticks butter (must also be at room temperature)
1 3/4 cups powdered sugar
splash of pure vanilla extract (this might be around 1 teaspoon)
pumpkin puree (most of the rest of the above mentioned can)
1 1/2 teaspoons pumpkin pie spice


TO DO:


oven to 350
prepare your baking tins
set aside


in a large bowl - whisk together the flour,baking soda,baking powder and salt
set aside


in your stand mixer (or in another large bowl) cream together the sugar and pumpkin puree - about 5 minutes
add the vegetable oil
add the eggs - one at a time
making sure the mixture is well mixed after each addition
add the water
mix
add cinnamon and nutmeg
mix another five minutes or so
slowly add the dry ingredients
mix just until everything is blended and there are no white streaks
scrape the sides of the bowl and mix another couple minutes


fill the muffin tin - each cup almost to the top
bake 8 or 9 minutes - remember i was making mini muffins - adjust this time if you are making regular sized muffins or a couple loaves ( an average loaf will need almost an hour in the oven)


note: i did not use muffin liners - so i let these cool about 5 minutes before i removed each one to a clean baking sheet


let muffins cool completely before frosting.


note: i thought these cakes were wonderful with no frosting - but my daughter said "we HAVE to have frosting" 
so i frosted




FROSTING:


cream together the cream cheese and butter and 1/2 cup of pumpkin puree
add the pumpkin pie spice
slowly add sugar
mix well
taste
add more of pumpkin puree if desired - i think i added almost all the rest of the can


frost the little muffins and enjoy


by the way - the easiest way to transport these across town is to place each muffin back in the tins - cover - drive away