Sugar Cookie Pumpkin Cupcake Muffins

These sugar cookie pumpkin cupcake muffins take advantage of a super shortcut: refrigerated cookie dough plus 3 ingredients means almost no measuring. How easy is that!

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 servings

Calories: N/A per serving

Ingredients

1 - 1 16.5 ounce roll sugar cookie dough
1 can - 1 can pumpkin puree
¾ cup - 3/4 cup self rising flour
2 - 2 eggs
1 teaspoon - 1 teaspoon ground cinnamon (optional)
1 cup - 1 cup cream cheese frosting

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.