Description
Pumpkin Cinnamon Roll Muffins combine the cozy flavors of pumpkin spice and cinnamon rolls into moist, tender muffins with a sweet cinnamon sugar swirl and a creamy glaze.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (plus more for swirl)
- 1 cup pumpkin purée
- 2 large eggs
- 1/2 cup milk
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 1–2 tbsp milk or cream (for glaze)
- 1 tbsp ground cinnamon (for swirl)
Instructions
- Preheat oven to 350°F (175°C) and line or grease a muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In another bowl, mix pumpkin purée, eggs, milk, oil or butter, and vanilla until smooth.
- Combine wet and dry ingredients, stirring just until mixed.
- In a small bowl, combine brown sugar and cinnamon for the swirl.
- Fill each muffin cup with a layer of batter, sprinkle with cinnamon sugar, and repeat until ¾ full. Swirl the tops with a toothpick.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool muffins, then drizzle with a glaze made from powdered sugar and milk or cream.
Notes
- Add chopped pecans or walnuts for crunch.
- Mini chocolate chips make a sweet twist.
- Try a cream cheese glaze for richness.
- Substitute just cinnamon for a classic flavor.
- Store in an airtight container; reheat in microwave.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
