This oatmeal pumpkin muffin recipe makes a wonderful fall breakfast.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 ice cream sandwiches |
Ingredients
- ⅔ cup white sugar
- ½ cup butter, melted
- 2 large egg yolks
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 pint vanilla ice cream
- 2 tablespoons colored candy sprinkles (jimmies)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
- Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
- Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
- Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 350 mg |
| Sugars | 35 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
It was nice the only change I made was is I made the ice cream but still good