The Chocolate Brownie muffins I posted earlier gave me the idea to try making pumpkin muffins. I wasn’t sure how they would turn out since the brownie muffins don’t really taste like pumpkin. I bought a spice cake mix and a white cake mix so I could see which gives a stronger pumpkin flavor. While perusing the baking aisle I noticed a package of squeeze-on cream cheese frosting so I picked that up as well knowing it would be the perfect complement to my pumpkin muffins. I’m not going to repost the recipe, its the exact same steps as the brownie muffins, just using different cake mixes. They both came out wonderfully! The white cake pumpkin muffin seemed fluffier but that could be because they were more recently “fresh from the oven”. When I did the taste test the white cake muffins were still warm and the frosting melted all over, while the spice cake muffins were cooled. They’re both great combinations I think its just a matter of preference, pumpkin purest vs. pumpkin spice. What do you think? After my roommates try both I’ll post their opinions. I’m torn, I love the texture of the plain pumpkin but its hard to beat the complex flavor symphony of a pumpkin spice. (Especially when you add cream cheese frosting!). Here are the photos in case you’re not already salivating from my detailed descriptions.