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Pumpkin Cinnamon Roll Muffins

Delightful muffins combining pumpkin and cinnamon, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Measure accurately to avoid dry muffins.
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon For a stronger flavor, add more cinnamon.
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1/2 cup sugar
  • 1/2 cup brown sugar Brown sugar adds moisture.
  • 1 cup pumpkin puree Canned pumpkin is convenient.
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
For Topping and Glaze
  • 1/4 cup butter, melted For the swirl topping.
  • 1/2 cup powdered sugar for glaze
  • 2 tablespoons milk for glaze

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, combine the sugars, pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until well blended.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Spoon the batter into the prepared muffin cups about 2/3 full.
  6. In a small bowl, mix melted butter with additional cinnamon and sugar. Drizzle over the batter in each muffin cup.
  7. Use a toothpick to swirl the butter mixture into the batter.
Baking
  1. Bake for 20-25 minutes or until a toothpick comes out clean.
  2. For the glaze, whisk together powdered sugar and milk until smooth.
  3. Drizzle the glaze over the muffins once they are cool.

Notes

These muffins are best served warm. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. They can be frozen for about 3 months.