CB Harper Family Kitchen – Easy Pumpkin Muffins

Are you busy but still love to make delicious food? Us too! It is nice to be able to make recipes from scratch but with work schedules and family, those made-from-scratch desserts do not often fit in the schedule.

These delicious muffins are perfect for breakfast, plus one can never have too much pumpkin during the Fall season! In fact, this is so easy you might already have all the ingredients you need right in your pantry.

Easy Pumpkin Muffins (with optional Cream Cheese Frosting)

1 Box cake mix, spice flavor – Betty Crocker is the one we used
1 16oz. Can pureed pumpkin (the puree pumpkin and not the pie filling)
1 Package cupcake liners or non-stick spray.

1.) Preheat oven 350º
2.) Line cupcake pan with decorative paper liners (or use non-stick spray).
3.) Combine the Spice Cake Mix with the pumpkin puree and mix thoroughly until a thick batter consistency.
4.) Fill the cupcake pan and bake for about 18-20 minutes. Test for doneness.

While the muffins bake you can prepare this equally simple cream cheese frosting.

Easy Cream Cheese Whipped Frosting

8 oz. Cream cheese softened
1 Cup granulated sugar
1 Teaspoon vanilla extract
(quality vanilla extract makes a huge difference, we used Rodelle brand)
1 1/2 Cups heavy cream

1.) In a non-plastic or porous bowl, whip the cream until stiff peaks form.
2.) In a separate bowl, beat together the cream cheese with sugar and vanilla until smooth.
3.) Fold the whipped cream into the cream cheese mixture.

Can use a large ziplock bag with hole cut in the corner to pipe frosting onto cooled muffins. Post pictures of your finished muffins here – we would love to see your culinary efforts!