FR
Menu
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email

Cinnamon-Pumpkin Muffins

Cinnamon-Pumpkin Muffins
  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 12
Got sugar cookie dough? Make sweet, spicy muffins! It will just take a few extras.
April 27, 2018

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

  • 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.

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

Nutrition Facts

Serving Size: 12 muffins
Calories
250
Total Fat
9a
Saturated Fat
2.5g
Trans Fat
0g
Cholesterol
35mg
Sodium
250mg
Total Carbs
40g
Dietary Fiber
1g
Sugars
22g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved