Remove 1 pouch Krusteaz Professional Ready to Bake Cinnamon Spice Cake & Muffin batter from refrigerator. No slacking required.
Line muffin pan with paper baking cups (recommended). If liners are not used, lightly grease each muffin cup. Tip: Use double liners for fuller muffins.
Cut open one end of the pouch and squeeze all the batter into a bowl. Add pumpkin puree (or extract if puree unavailable) to the batter. Mix until combined.
Using a #20 scoop, scoop batter into muffin cups (fill each 2/3 full).
For convection oven, bake at 325°F at low fan speed for 25-30 minutes, turning pan(s) halfway through bake time.
For Glaze: Place powdered sugar in mixing bowl. Add vanilla or pumpkin extract. Add 8 tablespoons milk, stirring until smooth. Continue to add milk, 1 tablespoon at a time, until glaze is desired consistency.
Drizzle glaze over muffins.
Garnish with a pinch of coconut and candied walnuts (or pecans)
To make candied nuts: Add nuts, sugar and butter to a pan over medium heat. Stir frequently for 5 minutes until the nuts are coated and caramelized. Pour onto a piece of parchment paper and seaparate nuts immediately to prevent sticking. Nuts will harden in 5-6 minutes and will be ready to sprinkle over glazed muffins.