Pumpkin Muffins are a really great fall breakfast, but paired with a nice lactose-free buttercream frosting they make a very nice dessert.
Pumpkin Muffins:
Mix a can of pumpkin with a box of spice cake mix in a large mixing bowl. Do not add any other ingredients. The mix will be a bit thicker than an average cake or muffin mix, so don't worry. Add the mix into the muffin or cupcake tray as you normally would and bake as directed on the back of the cake mix box. Viola!
Buttercream Frosting:
Ingredients -
1/2 c. butter
2 c. powered sugar
1/4 c. of milk
2 tsp. vanilla
I replaced the milk with vanilla Silk and I used actual butter. Butter is made mostly from butter or cream fat and therefore has no lactose or trace lactose.
Soften the butter and beat until smooth. Be careful not to melt the butter.
Beat in the remaining ingredients for about 2 minutes slowly adding the milk until desired consitency.
I usually put the frosting in the fridge to firm it up a bit.
Then spread on the muffins!
Pumpkin Muffins:
Mix a can of pumpkin with a box of spice cake mix in a large mixing bowl. Do not add any other ingredients. The mix will be a bit thicker than an average cake or muffin mix, so don't worry. Add the mix into the muffin or cupcake tray as you normally would and bake as directed on the back of the cake mix box. Viola!
Buttercream Frosting:
Ingredients -
1/2 c. butter
2 c. powered sugar
1/4 c. of milk
2 tsp. vanilla
I replaced the milk with vanilla Silk and I used actual butter. Butter is made mostly from butter or cream fat and therefore has no lactose or trace lactose.
Soften the butter and beat until smooth. Be careful not to melt the butter.
Beat in the remaining ingredients for about 2 minutes slowly adding the milk until desired consitency.
I usually put the frosting in the fridge to firm it up a bit.
Then spread on the muffins!
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