Cinnamon-Pumpkin Muffins
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Got sugar cookie dough? Make sweet, spicy muffins! It will just take a few extras.
Ingredients
1 roll Pillsbury™ refrigerated sugar cookie dough
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup Pillsbury BEST® Self-Rising Flour
2 1/2 teaspoons Watkins™ Ground Saigon Cinnamon
2 tablespoons sugar
1/3 cup cream cheese creamy ready-to-spread frosting
Instructions
Heat oven to 350 °F. Let cookie dough stand at room temperature 10 minutes to soften. Place Reynolds® Baking Cup in each of 12 regular-size muffin cups.
In large bowl, break up cookie dough. Add eggs and pumpkin. Beat with electric mixer on medium speed about 1 minute or until well blended. Add flour and 2 teaspoons of the cinnamon; beat on low speed about 30 seconds or until blended. Divide batter evenly among muffin cups.
In small bowl, mix sugar and remaining 1/2 teaspoon cinnamon until blended. Sprinkle rounded 1/4 teaspoon sugar mixture over batter in each muffin cup. Bake 18 to 28 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan to cooling rack. Cool at least 15 minutes.
Meanwhile, place frosting in medium resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to drizzle frosting over each muffin. Store covered.
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