2 cups Pumpkin Puree
1/2 cup Coconut Oil, (melted and cooled)
1/2 cup Canola Oil
2/3 cup Milk
2 cups of Sugar
3-1/2 cups Flour
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 teaspoon Ground Nutmeg
1 teaspoon Ground Cloves
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1 teaspoon Ground Allspice
Preheat 350 Degrees
In a large bowl, mix the first 5 ingredients until well blended.
In a separate bowl, combine the rest of the ingredients.
Add 1 cup of the dry ingredients at a time, to the wet, continuing until everything is blended together.
Fill mini muffin cups to just above half full.
Bake for 13-15 minutes or until center springs back when touched.
Makes approximately 8 dozen miniature muffins.
CREAM CHEESE FROSTING:
4 ounces Cream Cheese
4 ounces Butter
2 cups Powdered Sugar
1 teaspoon Vanilla
Beat the cream cheese and the butter together in a large mixing bowl.
Add the powdered sugar slowly to the cream cheese/butter mixture on low speed of mixer.
Add the Vanilla and mix until well blended.
Place the frosting in a gallon size ziploc bag.
Snip a very small piece off of one corner of the bag.
Squeeze the icing onto the cooled muffins in a circular design.