Pumpkin bread is disguised as mini pumpkin cupcakes with cream cheese frosting in these bite-sized Thanksgiving goodies.
By Kelsey Hilts
I transformed my family’s pumpkin quick bread {preferably made with homemade pumpkin puree} into little cupcake bites with the optional addition of chopped walnuts sprinkled on top and a layer of cream cheese frosting in the middle. I suppose that because these bite-sized Thanksgiving goodies are technically a pumpkin quick bread they could be justified as breakfast or a snack, but they could also be classified as a dessert. Call them what you will, they are perfect for a dessert party or an afternoon treat.
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Mini Pumpkin Muffins
Pumpkin bread is disguised as mini pumpkin cupcakes with cream cheese frosting in these bite-sized Thanksgiving goodies.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 48+ 1x
Ingredients
Pumpkin Quick Bread
- 1 cup (236mL)vegetable oil
- 3 cups (575g) sugar
- 2/3 cups (158mL) water
- 2 cups (360g) pumpkin purée
- 4 eggs
- 3 1/2 cups (348g) flour
- 2 tsp (8,5g) baking soda
- 1 tsp (5g) nutmeg
- 1 tsp (2,5g) cinnamon
- Chopped walnuts, optional
Cream Cheese Frosting
- 1 8-ounce (226g) package cream cheese
- 1/2 cup (115g) butter, softened
- 2 tsp (9,8mL) vanilla
- 4 cups (520g) powdered sugar
Instructions
Pumpkin Quick Bread
- Mix all of the ingredients together.
- Spoon the batter into greased mini muffin tins.
- Sprinkle chopped walnuts on the top of each muffin if desired.
- Bake them at 325 degrees for 15-20 minutes, or until the top springs back to the touch and a toothpick comes out clean.
- If you make regular-sized muffins, they will need to bake longer. (Loaf pans will bake for about 1 hour and 10 minutes.)
- Let the muffins cool for 5-10 minutes in the pan.
- Then gently run a table knife around the edges and remove them from the pans.
- Let them cool completely on a wire rack.
Cream Cheese Frosting
- Mix the ingredients to form a creamy frosting.
- Once the muffins have cooled, slice them in half and spread cream cheese frosting in the center.
- Refrigerate any leftover frosting and/or frosted muffins.
- This recipe makes two loaf pans and the equivalent (lots!) of mini muffins.
Those look delicious. I would love to eat 10 or 12. YUM!!!