Cinnabon Pumpkin Muffins Recipe - Food Fanatic

Cinnabon Pumpkin Muffins Recipe

    16 Servings


  • 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


  1. Beat the sugar and oil in a bowl until it resembles sand. Add the eggs and the pumpkin and beat again.
  2. 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.
  3. 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.
  4. 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. 
Cinnabon pumpkin muffins photo