1/3
cup cream cheese creamy ready-to-spread frosting
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Steps
1
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Place paper baking up in each of 12 regular-size muffin cups.
2
In large bowl, break up cookie dough. Add eggs and pumpkin. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) 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.
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You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
Self-rising flour is different from all-purpose flour as it is combined with baking powder and salt. It is not interchangeable with other flours.
Using a cookie scoop to portion out pumpkin muffin batter makes quick work and ensures the same amount in each cup.
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