Yum, tastes like a cupcake, but called a muffin meaning you can eat it for breakfast :)
Modified from Taste of Home
2-1/4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir in dry ingredients just until moistened.
Pour in 24 greased or paper-lined muffin cups.
Bake at 350 for 20-22 minutes or until a toothpickcomes out clean. Cool 5 mintues before removing from pans to wire racks.
FROSTING:4 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoons vanilla extract
2 cups confectioners' sugar
Mix well and frost cooled muffins.
I love to freeze them, who needs 24 at one time? You can freeze them up to 2 months and they still come out as moist and as delicious as day one!