Frosted Hawaiian Harvest Muffins

Total Time: 30 hrs 15 mins Preparation Time: 15 mins Cook Time: 30 hrs

Ingredients

• Servings: 12
• 1/2 cup canned pumpkin
• 1/2 cup canned pineapple chunk, drained, juice reserved
• 1 tablespoon honey
• 4 ounces cream cheese, softened
• 1/2 teaspoon vanilla
• 2 tablespoons pineapple juice, reserved from pineapple chunks
• 2 large eggs
• 1/2 cup 1% low-fat milk
• 4 tablespoons margarine, softened
• 1 1/2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cardamom
• 1/2 cup laughing cow cheese
• 2 tablespoons 1% low-fat milk
• 1 1/2-2 cups powdered sugar
• 1/8 teaspoon cinnamon

Recipe

• 1 preheat oven to 400°f; grease muffin tins.
• 2 puree pineapple chunks, canned pumpkin, honey and cream cheese in blender or food processor until smooth.
• 3 in large bowl, combine puree, vanilla, pineapple juice, eggs, milk and margarine.
• 4 in a different bowl, sift flour, sugar, baking powder, cinnamon, nutmeg, ginger and ground cardamom; add to the pumpkin puree until just moistened.
• 5 spoon batter into muffin pan until muffin pan is 3/4 of the way full.
• 6 bake 20-25 minutes, or until a toothpick inserted at the center of the muffin comes out clean.
• 7 frosting (optional): mix together all ingredients to taste with the powdered sugar (start with 1-1/2 cups, then add up to additional 1/2 cup to desired sweetness). if frosting is too thick, add more milk, a little at a time, until desired consistency has been reached. when muffins have cooled completely, ice them with frosting.