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Cinnamon-Pumpkin Muffins

cinnamon-pumpkin muffins
Cinnamon-Pumpkin Muffins
  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 12
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Got sugar cookie dough? Make sweet, spicy muffins! It will just take a few extras. ...MORE + LESS -

Ingredients

1 roll Pillsbury™ refrigerated sugar cookie dough
2 eggs
1 cup canned pumpkin (not pumpkin pie mix) \
3/4 cup self-rising flour
2 1/2 teaspoons ground cinnamon
2 tablespoons sugar
1/3 cup Betty Crocker™ Whipped cream cheese frosting

Steps

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  • 1
    Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Place baking cup in each of 12 regular-size muffin cups.
  • 2
    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.
  • 3
    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 centre comes out clean. Cool 3 minutes; remove from pan to cooling rack. Cool at least 15 minutes.
  • 4
    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.

Expert Tips

  • Bake-Off is a registered trademark of General Mills ©2014

Nutrition Information

Nutrition Facts

Serving Size: 12 muffins
Calories
250
% Daily Value
Total Fat
9
Saturated Fat
2.5
Trans Fat
0
Cholesterol
35
Sodium
250
Dietary Fiber
1
Sugars
22
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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