Ok, so basically these are the same recipe I published on Wednesday. But here's the thing. Now they are bite sized and have frosting. Better right?
The cool part is if you make a batch of these pumpkin spice muffins, all you have to do is leave a bit of batter at the bottom of your bowl and scoop it out onto a cookie sheet. Frost them with that leftover frosting in your freezer. (You do have leftover frosting in your freezer, right? I'm not the only baking weirdo who does that, am I?) Instant dessert/snack/breakfast/whatever floats your boat. Or, you can make the whole batch into bites and have a million of these little guys floating around, begging you to pop one in your mouth. Both are good choices. It's all about choices.
Pumpkin Spice Bites
- 1 spice cake mix
- 1-15 ounce can pumpkin
Stir together cake mix and pumpkin. Drop by the teaspoonful onto a greased baking sheet. Bake at 350 degrees for 15-20 minutes.
Cream Cheese Buttercream
- 1 package cream cheese, at room temperature
- 1 stick butter, at room temperature
- 2 pounds powdered sugar
- 1 teaspoon vanilla
- 5-6 tablespoons water
Cream together cream cheese and butter. Add in vanilla and beat to combine. Slowly add in the powdered sugar and beat to combine. Add in the water 1 tablespoon at a time until you reach desired consistency. Frost pumpkin spice bites as desired.