![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2KWvKqVIJHloj0aN2Y6vdYc0huNqZlJG7y1VvoOrviMP8tfHZl_iWcVEyYfk53VVJOCbqB1lmJVRd2-EQkPVfeuWiUi7I5qCtHmnJYVTJV0NS2_x611a0eRfUjbU96O7dr8xEv55DuY/s400/pumpkinmuffin3.jpg)
If you are worried about calories, use light cream cheese and note the muffins have little oil in them.
Makes 12
2 cups flour
1 cup sugar
1 1/2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil
Icing
4 oz (1/2 pk) cream cheese, softened
1 Tbsp butter, softened
1 tsp vanilla
2 cups icing sugar
In a large bowl, whisk together the flour, sugar, pie spice, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs; stir in pumpkin, buttermilk, and vegetable oil. Pour into flour mixture and stir until just moistened. Spoon into large paper lined cups, filling to the top. Bake at 375 F for about 25 min, or until cake tester inserted into the center comes out clean. Cool on rack.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6eiFoalo0qjICBXVUCp7R6PU69GGPUuIoeP3GNAutJLOoQ1Z1INzNKaTLcTPaOxlfQTqkcsimXhsfzHfLZGt0E-YzLKDG78tDyD6DKXNbTt_RBkDtfcERHHZ10LfCgsAOCkm9id5A_Y/s400/pumpkinmuffins.jpg)
Store in an airtight container in the fridge.
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