Breakfast Pumpkin Muffins

If you’re looking for a festive holiday treat to serve for holiday breakfast or brunch, try this yummy recipe for Pumpkin Muffins. You can even top them off and frost them with sweet Cream Cheese Frosting!

Pumpkin Muffins

Cooking Time: Bake 16 to 19 minutes

Ingredients:
2 cups         buttermilk baking mix
1/2 cup         raisins
1/3 cup         pumpkin, canned
1/4 cup         walnuts, California chopped
1/4 cup         C&H Pure Cane Granulated Sugar
1/4 cup         milk, skim
2 tbsp.         oil, vegetable
1 tsp.         cinnamon
1         egg, large

Instructions:
Preheat oven to 400ºF. Combine baking mix, raisins, pumpkin, nuts, sugar, milk, oil, cinnamon, and egg in a bowl. Mix just until blended. Pour batter into 12 paper-lined muffin cups and bake until golden brown, 16 to 19 minutes. Remove from pan immediately.

Let me know how it turns out!

Here's one I do with a cream cheese frosting...they're to die for:

Ingredients:
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

Directions:
1. Preheat the oven to 400 degrees F. Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Frosting
Ingredients:
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Directions:
1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.