1 16 Oz. Can Pumpkin (Warning: this stuff tastes nasty raw. Eat without sugar at your own risk to your tastebuds.)
2/3 C. Water
3 1/3 C. Flour
1/2 Tsp. Baking Powder
2 Tsp. Baking Soda
1 1/2 Tsp. Salt
1 Tsp. Cinnamon
1/2 Tsp. Cloves
1 Tsp. Nutmeg
2/3 C. Chopped Walnuts
Frosting Ingredients
8 Oz. Package Cream Cheese (1 Package)
2 C. Confectionary (Powdered) Sugar - This frosting doesn’t come out very well without the powdered sugar. The icing tastes, well, eh, crunchy.
1 Tsp. Vanilla
1/2 C. Melted Butter (1 Stick)
Steps
Preheat oven to 350 Degrees Fahrenheit, and take cream cheese and butter out of fridge.
Cream together eggs, water, sugar, oil, and pumpkin.
Add in flour, then add baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Pour the rest of the ingredients on top of the flour, then stir together. This helps it mix together evenly.
Eat some batter, and enjoy it.
Spread the batter evenly into a muffin tin lined with muffin cups. You should need about 15.
Place muffins in oven for ADD IN minutes.
While muffins are cooking, beat together melted butter and cream cheese until mixed. Beat in sugar on low, one cup at a time. Add vanilla extract.
Place frosting in freezer until muffins are done.
Eat lots of frosting, then (if there is any left) spread on top of cool muffins.
If you have a special bag for frosting then by all means use it. But if you don’t, place frosting into a zip lock bag and cut a very small slit in the bottom corner. Squeeze out onto the muffins.
