|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).
Labels: breads, cakes, dips, gluten free, muffins, quick bread