2 cups Pumpkin Puree

 4 eggs

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.


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.