Description
These pumpkin cinnamon roll muffins are a delightful combination of soft, fluffy muffins filled with a sweet cinnamon swirl and topped with a creamy glaze, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the melted butter with additional cinnamon and sugar to create the cinnamon swirl mixture.
- Fill each muffin cup halfway with batter, add a spoonful of the cinnamon mixture, then top with more batter until the cups are about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack.
- For the glaze, mix powdered sugar and milk until smooth and drizzle over the cooled muffins.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg