Butterscotch Pumpkin Muffins With Cream Cheese Icing

1. 1

   Preheat oven to 350 degrees F. Empty the cake mix into a large bowl (see note below *). If it looks lumpy then sift the cake mix. Once sifted, add the pumpkin and mix well. Stir in the butterscotch chips and mix to combine. Spray a mini muffin pan with non stick baking spray.

2. 2

   Using a cookie scoop drop the batter into each muffin cup. Keep in mind the way the batter looks in the pan is how your muffins will shape after baking. I smoothed mine a bit. Bake for 10 - 12 minutes. Remove from oven and let cool in the muffin pan for 5 minutes then remove to a plate. When completely cool frost with cream cheese frosting or eat plain.

3. 3

   * Note: do not add the required ingredients on the back of the box for the cake, just use the dry cake mix.

4. 4

   Icing:

5. 5

   Using an electric mixer, mix the butter or margarine and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

6. 6

   Add the vanilla extract and mix. Slowly add the powdered sugar; keep adding until you get the desired sweetness and thickness. If the mixture is too thick you can add a splash of milk. Using a star tip squeeze a bit of frosting onto each muffin. Or eat them plain.

* Per serving · 4 servings · Values may vary.

No additional tips available.