This is by far the best time of year for baking for me. I will often bake in the early mornings just to heat the house and have the smell of freshly baked yumminess throughout our home.
To be able to bake as much as I want, I will often send the finished product to work with my husband. They never seem to mind:)
This is a favorite around this time of year.
1 can (15 oz) solid packed pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 oz. cream cheese, softened
5 TBSP butter or margarine
1 tsp. vanilla
1 3/4 cup powdered sugar
Mix together the sugar, pumpkin, and oil. Add the lightly beaten eggs. In another bowl mix all the dry ingredients together and add this to the wet mixture. Only mix until it is moist with no lumps. Prepare your muffin pan with aluminum muffin liners and fill 1/2 full with pumpkin batter. Bake at 350 for about 17-20 minutes.
Cool completely before frosting.
Beat together the butter, cream cheese, vanilla, powdered sugar until smooth. Add the milk very slowly, you may or may not have to add all the milk. You want the frosting spreadable not runny.
Refrigerate until ready to serve.
NOTE: this recipe can also be made into a 9×13 cake, baking 35-40 minutes at 350.