Butterscotch Pumpkin Muffins W/Cream Cheese Frosting
- Cream Cheese Frosting:
- 1 - 18.25 oz Duncan Hines spice cake mix
- 2 - cups fresh pumpkin puree or
- 1 - 15 oz can plain pumpkin
- 1 - cup butterscotch chips
- 1/4 - cup butter or margarine
- 4 - oz cream cheese
- 1/2 - teaspoon vanilla extract
- 1 1/2 - cups powdered sugar
Preheat oven to 350 degrees. Empty the cake mix into a large bowl. If it looks lumpy then sift the cake mix. Once sifted, add the pumpkin and mix well. Stir in the butterscotch chips and mix to combine. Spray a mini muffin pan with non stick baking spray.
Using a cookie scoop drop the batter into each muffin cup. Keep in mind the way the batter looks in the pan is how your muffins will shape after baking. I smoothed mine a bit. Bake for 10 - 12 minutes. Remove from oven and let cool in the muffin pan for 5 minutes then remove to a plate. When completely cool frost with cream cheese frosting or eat plain.
Note: do not add required ingredients on the back of the box for the cake, just use the dry cake mix.
Using an electric mixer, mix the butter or margarine and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar; keep adding until you get the desired sweetness and thickness. If the mixture is too thick you can add a splash of milk. Using a star tip squeeze a bit of frosting on each muffin. Or eat plain.