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Pumpkin Bar Muffins


Pumpkin Bar Mini Muffins



Mix all of your dry ingredients together.




Mix all of the wet ingredients.




Once you mix everything together drop into greased muffin tin and bake for 12-14 minutes.

Let cook completely.

Frost.

This is what I used to frost them, it made it so easy! 



Ingredients:
  • 4 eggs
  • 1 1/2 c sugar
  • 1 cup melted coconut oil
  • 1 can (15 oz) pumpkin
  • 2 cup flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • Cooking Spray (I used Coconut Oil Spray)
Frosting Ingredients:
  • 1 pkg (8 oz) cream cheese, softened
  • 1/4 c butter, softened
  • 1 tsp vanilla
  • 1/2 pkg powdered sugar (about half of a 2 pound bag)
  • 1 TBS whole milk
  • 2 tsp cinnamon

Muffin Directions:
  1. Pre-heat oven to 350°F. Sift together the flour, baking powder, cinnamon, nutmeg, salt, and baking soda.
  2. In a large mixing bowl, beat eggs, sugar, oil, and pumpkin until light and fluffy. Add mixed dried ingredients into pumpkin mixture, beating until fully combined.
  3. Drop by spoonful in a greased mini muffin tin until 3/4 full.
  4. Bake for 12-14 minutes depending on your oven, until the top is springy.
  5. Let cool for 5 minutes in pan and then transfer to cooling rack.
  6. Let cool completely 
Frosting Directions:
  1. Combine all ingredients in a mixing bowl. Beat with electric mixer on medium speed until frosting is smooth. 
  2. I used a pampered chef frosting press to decorate the muffins. If you don't have one you could easily use a pastry bag or even a spatula or knife. 

This recipe made 90 mini muffins

 Nutritional Value per 1 muffin:
Calories72Sodium58 mg
Total Fat3 gPotassium5 mg
Saturated-- gTotal Carbs10 g
Polyunsaturated-- gDietary Fiber0 g
Monounsaturated-- gSugars7 g
Trans-- gProtein1 g
Cholesterol10 mg
Vitamin A--%Calcium2%
Vitamin C--%Iron1%
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