Pumpkin Muffins

I love to bake. I love fall. I find pumpkins fun. These three likes mean thing: Pumpkin Muffins! Yeah! I started with the ideas that I wanted to make muffins and I wanted to get a pumpkin. I got a small sugar pumpkin and found a delious recipe online. Then I decided they needed something. By something, I mean cream cheese frosting with honey. Oh. Yum. Delish delish delish!

Pumpkin Muffins with Honey Cream Cheese Frosting
Muffins
1 small sugar pumpkin
3 c flour
2 c flour
2 tsp baking soda
½ tap baking powder
2 tsp cinnamon
2 tsp ground clove
2 tsp nutmeg
1 tsp allspice
½ tsp salt
2/3 c vegetable oil
3 eggs

1. Preheat your oven to 350 degrees F. Cut the pumpkin in half, discarding the seeds and stringy bits. Bake the pumpkin, cut side down, wrapped in tinfoil, until tender: About 90 minutes.
2. Scoop the pumpkin meat from the halves and puree in a blender. (NOTE: The original recipe said to use only 2 cups of the pumpkin puree; I used it all.) Beat in the vegetable oil and eggs.
3. Blend ALL dry ingredients (flour through salt).
4. Mix the puree mix into the dry ingredients.
5. Scoop the batter into muffin pans and bake 20 – 25 minutes at 350 degrees, until a knife or toothpick inserted into a muffin comes out clean.

Honey Cream Cheese
8 oz cream cheese, softened
¼ c honey
-- Blend the cream cheese and honey until creamy.