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Cinnabon Pumpkin Muffins Photo

Cinnabon Pumpkin Muffins Recipe

Jocelyn Brubaker
Cinnabon Pumpkin Muffins use coffee creamer to make them extra rich. Topped with a cinnamon sugar glaze.
3 from 50 votes
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 16
Calories 272 kcal

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

Instructions
 

  • 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.

Nutrition

Calories: 272kcalCarbohydrates: 47gProtein: 2gFat: 9gSaturated Fat: 2gSodium: 74mgFiber: 1gSugar: 33g
Keyword Baked, Baking, Breakfasts, Brunches, Muffins, Pumpkin, Pumpkin Week, Quick Bread
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