Pumpkin Spice Muffins

It's that time of year where you can get pumpkin everything!  Pumpkin coffee, pumpkin beer, pumpkin ravioli.  You name it, someone's made it pumpkin!  I, for one, LOVE pumpkin, but most everything out there has been filled with tons of sugar and fat.  These muffins aren't exactly "healthy," but they are lighter than usual, have added fiber, and are portion controlled!

The muffin recipe is from HungryGirl.  It's so simple, you'll be amazed at how easy it is to get delicious results.
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Are you ready?
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Take one box of spice cake mix.  Add in one 15oz. can of pure pumpkin (be careful NOT to use pumpkin pie mix.  Only pure pumpkin).  Mix.  Fill 24 mini-muffin tins with the batter.  Bake according to package directions, or until a toothpick comes out clean.  Don't over bake.  That's it.  

While they are cooling, put about 1/4 cup of cream cheese frosting in a pan, and melt it over very, very low heat.  If you make the heat too high, it will separate.  Stir while it melts, and shut off the heat as soon as it's all melted.  Dip in cooled muffins to just glaze the tops.  

Viola!  Pumpkin spice muffins!  Each mini muffin has about 85 calories (depending on the exact cake mix and frosting you use).  Not to shabby, if you ask me!  So moist and delicious, perfect for something sweet this time of year!  They are best eaten on the same day as the frosting tends to get a little melty overnight.