The Best Pumpkin Cinnamon Roll Muffins
These muffins are the perfect blend of pumpkin spice and gooey cinnamon, offering a heavenly taste in every bite. Perfect for fall mornings, quick snacks, or holiday gatherings.
Equipment
- Muffin tin
- mixing bowls
- Whisk
- Oven
Ingredients
- For the Muffin Batter:
- 1 ¾cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl:
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- For the Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare the Muffin Batter Heat the oven to 350°F (175°C) and prepare a muffin tray by lining it with paper cups.In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.In a separate bowl, mix the wet ingredients: pumpkin puree, both sugars, oil, eggs, and vanilla. Stir the wet and dry ingredients together until just combined without overmixing.
- Step 2: Add the Cinnamon SwirlIn a small bowl, mix sugar and cinnamon.Fill each muffin liner halfway with batter, sprinkle a layer of cinnamon sugar, and then top with more batter. Use a toothpick to swirl the cinnamon sugar into the batter.
- Step 3: Bake the Muffins Place in the oven and bake for 20–25 minutes, or until a skewer inserted in the middle comes out clean.Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
- Step 4: Add the GlazeMix powdered sugar, milk, and vanilla until smooth.Drizzle the glaze over the cooled muffins for a finishing touch.
Notes
- Substitute whole wheat flour for a healthier twist.
- Add chocolate chips or nuts for extra texture.
- Store muffins in an airtight container at room temperature for up to 3 days.