Dairy free, gluten free, fat free and so good! Now I want more!
I had some happy campers here! Let's just say we were al properly fueled to carve pumpkins that night!
Cream Cheese Frosting
1/2 cup (4 ounces) 1/3 less fat cream cheese, chilled (Tofutti works really well as a dairy alternative)
1/4 cup light butter or stick margarine, softened (I use Light Smart Balance)
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
I have to say that pumpkin muffins are definitely a weakness for me. Every year when we go to the farm, the smell just drives me crazy (in a good way).
omg they look soooo good!
ReplyDeletebut what i am really coveting is that FROSTING!!! :)
I think it'd be the cream cheese frosting that is a weakness for me! I used to not be a big fan of cream cheese- and am SO happy I got over that!
ReplyDeletePumpkin is the best smell when it's cooking!! And I can never pass up cream cheese frosting. Ever. :)
ReplyDeletePumpkin muffins and bread are just so awesome...I'm a total sucker for them!
ReplyDeleteAlso...cream cheese frosting.....ahhh :)
Thanks for sharing!
I WANT THESE!! EXTRA FROSTING PLEASE <3 <3 they look outstanding girl!
ReplyDeletexoxo
yuM!!!! i need to make these. maybe tonight!!
ReplyDeleteThose look soooo awesome . . . and I'm a sucker for cream cheese frosting! I made mini pumpkin muffins last fall, and ate WAY too many of them. Here's to more self control this year! =)
ReplyDeleteMini's are the best! Especially with your frosting on them! :D
ReplyDeleteMy gosh, is there anything you can't do?
ReplyDeleteI was thinking the muffins themselves looked good, and then you added the frosting. Swoon!
ReplyDeleteI want of those right now!!! pumpkin muffins are the best!
ReplyDeletehave a great weekend!
The pumpkin muffins look soooo delicious! I can't wait to try out the recipe!
ReplyDelete