1 1/4 cups International Delight Cinnabon Coffee Creamer, Divided
1 1/2 cups Powdered Sugar
2 tablespoons Cinnabon Cinnamon Sugar
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.