Pumpkin Muffins with Pumpkin Cream Cheese Frosting

Pumpkin Muffins
10 oz canned pumpkin
2 C flour
2 C brown sugar
2 C milk
1 tsp vanilla
2 eggs
1 tsp baking soda

Pumpkin Cream Cheese Frosting
2 T butter, melted
1 tsp vanilla
2 C whipped cream cheese
5 oz of canned pumpkin
dash of vanilla
3-4 C of powdered sugar

Preheat oven to 350 degrees.  In a large mixing bowl, stir together flour, brown sugar, and milk. Then add pumpkin, reserving 1/3 can for the frosting. Stir in eggs, vanilla, and baking soda. Spoon into greased muffin tins half full for mini-muffins, full for regular muffins. Bake for 20 minutes for mini-muffins, 25 for regular-sized. Makes 18 mini muffins, or 12 regular sized.

Pumpkin Cream Cheese Frosting (optional)
Melt butter. In a large mixing bowl combine butter and powdered sugar. Add pumpkin, whipped cream cheese, and the rest of the ingredients. Add more powdered sugar if needed. Spread onto cooled muffins.