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Cinnamon-Pumpkin Muffins

(13)
  13 reviews
  • 20 min prep time
  • 1 hr 5 min total time
  • 7 ingredients
  • 12 servings
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Got sugar cookie dough? Make sweet, spicy muffins! It will just take a few extras.

Bake-Off® Contest 47, 2014
Anna Zovko
Tampa, Florida

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

Steps

  • 1 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.
  • 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 center 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.
  • 1 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.
  • 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 center 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
0%
Cholesterol
35mg
11%
Sodium
250mg
11%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
4%
Sugars
22g
22%
Protein
3g
3%
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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