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Pumpkin Bars/Muffins

A rich and moist spiced cake topped with a cream cheese frosting.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 4 eggs
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 15oz. can pumpkin puree Not Pumpkin Pie filling
  • 2 cups AP flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. cloves
  • 1/2 tsp. nutmeg
Cream Cheese Icing
  • 1 6oz. pkg. cream cheese
  • 3/4 stick butter (less than 1/2 a cup)
  • 1 tsp. vanilla
  • 1 Tbsp. cream or milk
  • 4 cups powdered sugar

Method
 

Directions for Frosting
  1. Beat cream cheese, butter, vanilla and cream together until soft. Add powdered sugar to a spreadable consistency. Frost pumpkin bars or muffins.
FOR PUMPKIN BARS:
  1. In a bowl, beat the eggs, oil, sugar and pumpkin until well blended. In a separate bowl, sift the flour, baking powder, baking soda,  salt, cinnamon, ginger, cloves and nutmeg; gradually add to pumpkin mixture and mix well. Pour into a greased and floured 9x13-in. baking pan. Bake at 350° for 25-30 minutes or until set and when a toothpick is inserted near the center of the pan comes out clean. Cool completely.
FOR PUMPKIN MUFFINS:
  1. If using a regular muffin pan- Same procedure as above for bars but pour into muffin-lined pans. Bake 18-22 minutes at 350ᣞ. If using a texas muffin pan- Same procedure for bars, pour into muffin-lined pans. Bake 25-30 minutes at 350ᣞ.