Name: Sugar Cookie Pumpkin Cupcake Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 16.5 ounce roll sugar cookie dough; 1 can pumpkin puree; 3/4 cup self rising flour; 2 eggs; 1 teaspoon ground cinnamon (optional); 1 cup cream cheese frosting

Sugar Cookie Pumpkin Cupcake Muffins cover

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Sugar Cookie Pumpkin Cupcake Muffins

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Ingredients

Warning0 allergens identified

Sugar Cookie Pumpkin Cupcake Muffins

Instructions

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Instructions

Preheat the oven to 350 degrees F (180 degrees C). Line a standard 12-well muffin tin with paper liners.

Add cookie dough, pumpkin puree, flour, eggs, and cinnamon to a large mixing bowl. Blend until smooth with an electric mixer. Divide batter evenly among 12 lined muffin cups.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Let cool completely., about 20 minutes.

Top each cupcake with cream cheese frosting.

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Tips & Tricks (5)

Cookie Dough Pro Tip 🍪
Let the refrigerated sugar cookie dough sit at room temperature for 10-15 minutes to make it easier to work with and prevent cracking when pressing into muffin tins.
Moisture Magic 💦
When mixing pumpkin puree with eggs, gently fold to maintain air pockets and ensure a light, fluffy texture in your cupcake muffins.
Frosting Finesse 🧁
Chill the cream cheese frosting for 15-20 minutes before piping to achieve cleaner, more defined swirls and prevent melting.
Spice Layering 🌶️
For deeper flavor, consider toasting the ground cinnamon briefly in a dry pan before adding to the mixture to enhance its aromatic qualities.
Non-Stick Genius 🛡️
Use a light spritz of non-stick cooking spray or brush muffin tins with melted butter to guarantee easy removal of your cupcake muffins.