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
  1. 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.
  2. Frost muffins and insert a half of a pretzel stick into centers to create a stem.
  3. Color reserved frosting with green and pipe leaves or vines on top.
  4. Combine all ingredients and beat until fluffy.
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.