Got sugar cookie dough? Make sweet, spicy muffins! It will just take a few extras.
Bake-Off® Contest 47, 2014
roll Pillsbury™ refrigerated sugar cookie dough
cup canned pumpkin (not pumpkin pie mix)
cup Pillsbury BEST® Self-Rising Flour
teaspoons Watkins™ Ground Saigon Cinnamon
cup cream cheese creamy ready-to-spread frosting
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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 Choices: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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