Pumpkin Pie Muffins and Basic Cream Cheese Frosting

I accidentally bought pumpkin pie filling and needed a recipe to use it up. These muffins were really good. I also made the frosting and they ended up tasting much more like cupcakes. They were gone pretty fast.  I think I may have cute down on the sugar but I can't really remember.

• Prep
  20 m
• Cook
  30 m
• Ready In
  50 m

1. • 1 1/2 cups whole wheat flour
   • 1 1/2 cups all-purpose flour
   • 5 teaspoons pumpkin pie spice
   • 2 teaspoons baking soda
   • 1 1/2 teaspoons salt
   • 1 (30 ounce) can pumpkin pie filling (such as Libby's®)
   • 3 cups white sugar, or more to taste
   • 1/2 cup vegetable oil
   • 1/2 cup water
   • 4 large eggs
2. Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
3. Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
4. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.
5. http://allrecipes.com/recipe/234646/pumpkin-pie-muffins/
6. Basic Cream Cheese Frosting
7. 1/2 cup butter, softened
8. 8 ounces cream cheese
9. 4 cups confectioners' sugar
10. 2 teaspoons vanilla extract
11. Add all ingredients to list
12. Beat softened butter and cream cheese until well blended.Add powdered sugar and vanilla. Beat until creamy.
13. http://allrecipes.com/recipe/8379/basic-cream-cheese-frosting/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%203