Thursday, October 27, 2011
Pumpkin Mini Muffin Repeats!
This past weekend we went to the pumpkin patch to pick out our pumpkins. I will not tell you the embarrassing amount that I purchased to roast. Let's just say we are covered in the pumpkin area for quite a while...maybe. While we were there, the torture from the amazing smell of pumpkin bread coming from the building at the farm was killing me. So, what do I do...bake pumpkin muffins, silly!


I made 2 batches of these mini pumpkin muffins in less than 24 hours due to the speed with which they were eaten!


Dairy free, gluten free, fat free and so good! Now I want more!


To make them a little extra special, I added a little cream cheese icing to some of them.


I had some happy campers here! Let's just say we were al properly fueled to carve pumpkins that night!


Cream Cheese Frosting

1/2 cup (4 ounces) 1/3 less fat cream cheese, chilled (Tofutti works really well as a dairy alternative)
1/4 cup light butter or stick margarine, softened (I use Light Smart Balance)
1 teaspoon vanilla extract
3 1/2 cups powdered sugar


I have to say that pumpkin muffins are definitely a weakness for me. Every year when we go to the farm, the smell just drives me crazy (in a good way).

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posted by Sarena Shasteen - The Non-Dairy Queen @ 6:00 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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