• 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.