Name: Cinnabon Pumpkin Muffins Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 16.0
Ingredients: 1 cup granulated sugar; 1/2 cup oil; 2 eggs; 1 cup pumpkin puree; 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 1/4 cups international delight cinnabon coffee creamer, divided; 1 1/2 cups powdered sugar; 2 tablespoons cinnabon cinnamon sugar

Cinnabon Pumpkin Muffins Recipe

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15 m 22 m 16 Servings

Ingredients

1 cup Granulated Sugar
1/2 cup Oil
2 Eggs
1 cup Pumpkin Puree
2 1/4 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 1/4 cups International Delight Cinnabon Coffee Creamer, Divided
1 1/2 cups Powdered Sugar
2 tablespoons Cinnabon Cinnamon Sugar

Directions

Beat the sugar and oil in a bowl until it resembles sand. Add the eggs and the pumpkin and beat again.
Sift together the flour, baking powder, salt, cinnamon, and nutmeg. Add it alternately with 1 cup coffee creamer to the sugar mixture. Do not over mix.
Spoon the batter into 16 muffin tins that have been sprayed with non-stick spray. Bake at 350°F for 22 minutes. Remove from the oven and let cool 2-3 minutes in the tin before removing to a wire rack to cool completely.
Stir together the powdered sugar and remaining coffee creamer. Spread the glaze on the tops of the cooled muffins with a knife. Sprinkle with the cinnamon sugar. Let set. Store in a loosely sealed container on the counter.