Pumpkin Cinnamon Roll Muffins
Delicious muffins that combine the comforting flavors of pumpkin and cinnamon, perfect for fall.
Equipment
- Muffin Tin
- Mixing Bowls:
Ingredients
- 1.75 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 2 teaspoons Pumpkin Pie Spice
- 0.5 cup Unsalted Butter Softened
- 1 cup Granulated Sugar
- 1 cup Canned Pumpkin Puree
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 0.5 cup Milk
- 0.5 cup Brown Sugar
- 2 teaspoons Ground Cinnamon
- 2 tablespoons Melted Butter
- 0.5 cup Powdered Sugar For optional glaze
- 1-2 tablespoons Milk For optional glaze
- 0.25 teaspoon Vanilla Extract For optional glaze
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a larger bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add pumpkin puree, eggs, vanilla extract, and milk to the butter mixture. Mix until well combined.
- Gradually fold in the dry ingredients until just combined; do not overmix.
- In a small bowl, mix brown sugar and ground cinnamon for the cinnamon swirl.
- Spoon half of the muffin batter into the prepared muffin cups. Add about 1 teaspoon of the cinnamon mixture on top, then layer the remaining batter over it.
- Gently swirl with a toothpick or fork to create a marbled effect.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack.
- If desired, mix powdered sugar, milk, and vanilla extract for glaze, and drizzle over cooled muffins.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze.