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Pumpkin Cinnamon Roll Muffins

These Pumpkin Cinnamon Roll Muffins are a delicious treat combining the flavors of pumpkin and cinnamon, perfect for a cozy fall experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1.5 cups all-purpose flour The base of the muffins that provides structure.
  • 1 cup canned pumpkin puree Gives the muffins moisture and a warm, autumn flavor.
  • 0.5 cups granulated sugar Balancing sweetener that contributes to a delightful taste.
  • 0.25 cups brown sugar, packed Adds depth of flavor and a hint of caramel.
  • 0.33 cups vegetable oil Keeps the muffins moist and tender.
  • 2 large eggs Essential for binding and providing structure.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 1 teaspoon baking powder Essential for helping the muffins rise.
  • 1 teaspoon baking soda Works alongside baking powder for a fluffy texture.
  • 1 teaspoon ground cinnamon Provides that irresistible warm spice flavor.
  • 0.5 teaspoon nutmeg Contributes earthy richness that complements pumpkin.
  • 0.25 teaspoon salt Balances the sweetness and enhances flavor.
Cinnamon Swirl
  • 0.25 cups brown sugar, packed Adds a sweet, caramel flavor to the swirl.
  • 1 tablespoon ground cinnamon Provides delightful warmth to the swirl.
  • 2 tablespoons melted butter Binds the sugar and cinnamon together.
Glaze
  • 1 cup powdered sugar Sweetens the glaze.
  • 2 tablespoons milk Creates a smooth consistency.
  • 0.5 teaspoon vanilla extract Adds comforting flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
  3. In another bowl, mix pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into the dry ingredients and stir until just combined, avoiding overmixing.
  5. In a small bowl, whisk together the brown sugar, cinnamon, and melted butter for the cinnamon swirl.
Baking
  1. Fill each muffin liner halfway with pumpkin batter, add a teaspoon of cinnamon swirl, then cover with more batter until three-quarters full.
  2. Bake for 20-25 minutes and check for doneness with a toothpick.
Glazing
  1. While muffins cool, whisk together powdered sugar, milk, and vanilla extract for the glaze.
  2. Once muffins are cool, drizzle glaze over the top.

Notes

Avoid overmixing to keep muffins light and fluffy. Customize spices or make ahead by prepping dry ingredients in advance.