Lunch: Cinnamon-Pumpkin Muffins

Got sugar cookie dough? Make sweet, spicy muffins! It will just take a few extras.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Cinnamon-Pumpkin Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 roll Pillsbury™ refrigerated sugar cookie dough
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup Pillsbury BEST® Self-Rising Flour
2 1/2 teaspoons Watkins™ Ground Saigon Cinnamon
2 tablespoons sugar
1/3 cup cream cheese creamy ready-to-spread frosting

Instructions

Heat oven to 350 °F. Let cookie dough stand at room temperature 10 minutes to soften. Place Reynolds® Baking Cup in each of 12 regular-size muffin cups.
In large bowl, break up cookie dough. Add eggs and pumpkin. Beat with electric mixer on medium speed about 1 minute or until well blended. Add flour and 2 teaspoons of the cinnamon; beat on low speed about 30 seconds or until blended. Divide batter evenly among muffin cups.
In small bowl, mix sugar and remaining 1/2 teaspoon cinnamon until blended. Sprinkle rounded 1/4 teaspoon sugar mixture over batter in each muffin cup. Bake 18 to 28 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan to cooling rack. Cool at least 15 minutes.
Meanwhile, place frosting in medium resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to drizzle frosting over each muffin. Store covered.

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