This week, we asked the kids in our family what they wanted for dessert on Thanksgiving. Although the adults in my family tend to love all things pie for Thanksgiving (pecan pie, sweet potato pie, pumpkin pie…yum!), the kids…not so much.
Hands down, the top-requested dessert from the littles was Pumpkin Muffins and Cream Cheese Icing, with sprinkles. The sprinkles being the best part, of course. And when I say muffins, what I really mean is cupcakes. Because, let’s be clear, the only muffin-y thing about these muffins is their propensity for giving us all a little muffin top for the holidays.
If you are serving children or ahem, any child-at-heart adult for Thanksgiving, these
muffins cupcakes are guaranteed to be a hit. Enjoy!
Pumpkin Muffins with Cream Cheese Icing
- 3 cups flour
- 3 cups sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp pumpkin spice
- 1/4 tsp ground ginger
- 1 cup vegetable oil
- 3 eggs
- 2/3 cup water
- 15 oz can pumpkin
For the Cream Cheese Icing:
- 1 8oz package of cream cheese
- 1 stick of butter
- 1 box of 10x powdered sugar
- 1 tsp pure vanilla
- (Sugar crystals – for decorating)
Preheat oven to 350F degrees.
Prepare muffin tins by greasing with shortening, butter or baking spray.
Mix DRY ingredients and add WET ingredients. Mix well getting most lumps out.
Fill tins 3/4 full and bake for 25 minutes.
Let the muffins cool until completely cool.
Ice the muffin tops and sprinkle with sugar crystals.
*makes approximately 24 large muffins