Lynchburg Living

Recipes

By Johanna Calfee, Managing Editor, Lynchburg Living

INGREDIENTS:

1 (16 oz.) package spice cake mix

2 eggs

1 cup canned pumpkin

1/3 cup water

2 teaspoon pumpkin pie spice

1 teaspoon baking soda

1/2 cup finely chopped pecans

Icing:

1 tub (8 oz.) light cream cheese, softened

1/4 cup buttered, softened

1 cup sifted confectioners’ sugar

1 teaspoon vanilla extract

INSTRUCTIONS:

Muffins:

1) In a mixing bowl, combine the cake mix, eggs, pumpkin, water, pumpkin pie spice and baking soda.

2) Beat on medium speed for 3 minutes.

3) Fill greased or paper-lined muffin cups two-thirds full. Bake large muffins at 350 degrees F for 18-22 minutes, mini muffins for 10-12 minutes. Cool for 5 minutes before removing from pans.

4) Frost cooled muffins.

5) Sprinkle with pecans.

Icing:

1) In a medium bowl, beat together the cream cheese and butter until creamy.

2) Mix in the vanilla, then gradually stir in the confectioners’ sugar.

3) Store in the refrigerator.