3 cups Self-Rising Flour
3 teaspoons Cinnamon
3 cups Sugar
1 cup of Pumpkin or 1 Can of Pumpkin Puree
4 eggs, beaten
1/2 vegetable Oil
Mix First 3 ingredients. Add Pumpkin.
Mix Well, then add remaining three ingredients, stirring lightly. Pour into 2 greased and floured loaf pans.
Bake at 350 for 1 hour or until toothpick comes out clean in the middle.
Let cool in pans for 10 minutes and put cooling rack.
You can also make in a regular muffin tin just reduce your cooking time to about 20 minutes or so. Check your time and adjust until a toothpick comes out clean.
Cream Cheese Icing
I really don't have a specific recipe for the icing I just eyeball everything. But this is what I do.
I use the Neufellta Cream Cheese about Half a block softened. Splash of Milk at room temp, and teaspoon of vanilla. Blend that together with a hand blender. Then keep adding powdered sugar until you get a nice icing consistency. You may need to add a little more milk as needed too.
If you want to keep it simple I have also bought the the whipped cream cheese icing in the can and that is really close to homemade as well.