1 teaspoon pumpkin pie spice (or alternatively use ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp ground cloves, and ⅛ tsp nutmeg)
½ tsp baking soda
½ tsp salt
For cream cheese frosting:
¼ cup butter, softened
4 oz (in weight) reduced fat cream cheese (but not fat-free)
¾ cup powdered sugar
½ tsp vanilla
Instructions
Preheat oven to 350 degrees and line a mini muffin tin with paper liners.
Whisk together pumpkin, oil, eggs, and sugar in a large bowl. In a separate medium bowl, mix together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add flour mixture to pumpkin mixture and whisk until combined.
Divide batter among muffin cups. I made 24 mini muffins with this recipe and had a little batter leftover. I only have one mini muffin pan so I decided to make 3 large muffins with the leftover batter instead of making a second batch of 6-8 more mini muffins. Bake mini muffins for 18 minutes and large muffins for 25-30 minutes. Muffins are done with a toothpick inserted in the center of the muffin comes out clean.
While the muffins are cooling, make the cream cheese frosting. Mix all ingredients on on high until soft and whipped. Spread onto muffins once cool or apply using a pastry bag with a frosting tip.
Store in fridge since the frosting has cream cheese in it.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/10/mini-pumpkin-muffins-with-cream-cheese-frosting/