3-Ingredient Pumpkin Muffins (with an Easy Maple Cream Cheese Frosting)
A 3-ingredient, super moist pumpkin muffin topped with maple cream cheese frosting for the perfect fall (or anytime) breakfast.
Course: Breakfast, Brunch
Author: Mandy Jackson
For the Muffins
1(15.25-ounce) boxyellow cake mix
1(15-ounce) canpumpkin puree
2teaspoonspumpkin pie spice
For the Frosting
1(8-ounce) brickcream cheese,softened
2-4tablespoonsmaple syrup(see note)
Preheat oven to 350 degrees. Grease or line a muffin tin. Mix cake mix, pumpkin puree, and pumpkin pie spice in large bowl until combined. Divide evenly between muffin tin cups.Bake 20-22 minutes, until a toothpick inserted into center of a muffin comes out clean. Remove and place on wire rack until cool.Beat together cream cheese and maple syrup in small bowl until smooth. Once smooth, pipe or spread on cooled muffins. Refrigerate if not eating immediately after frosting.
Note: Add maple syrup to your liking. I use 2 tablespoons because I like just a hint of maple flavoring and sweetness. If you want yours to be sweeter, add more. Keep in mind the more you use, the less firm the frosting will be!