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.
Pairs Well With
I use this on top of my "Cindy's Snack Cakes" recipe (http://www.bakespace.com/index.php?mode=listing&act=show&lst_id=7850) for Halloween.