PUMPKIN CREAM CHEESE FROSTING
- 8 oz. softened cream cheese
- 1/2 cup pumpkin puree
- 1/2 tsp. vanilla
- 1/4 tsp. nutmeg
- 1 orange, zested
- 3 1/2 c. powdered sugar
Bake the spice cake version as muffins, whip up this frosting and reserve a few tablespoons. Color with a few drops of red and yellow food coloring.
Frost muffins and insert a half of a pretzel stick into centers to create a stem.
Color reserved frosting with green and pipe leaves or vines on top.
Combine all ingredients and beat until fluffy.