Pumpkin Muffins with Cream Cheese Icing

sprinklesforbreakfast.com

Xallanthia

subheading: Muffins:

2 cups pumpkin (530 g)

1 ⅔ cup sugar (335 g)

4 eggs

1 cup vegetable oil (223 g)

2 cups flour (256 g)

2 tsp. baking powder (8 g)

1 tsp. baking soda (4 g)

2 tsp. cinnamon (5 g)

1 tsp. salt (6 g)

¾ cups pecans (optional)

subheading: Cream Cheese Frosting:

½ cup salted butter, firm but not cold (113 g)

6 oz cream cheese, cold (170 g)

½ tsp vanilla extract (2 g)

3 ½ cups powdered sugar (700 g)

Directions at sprinklesforbreakfast.com

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