Description
These Pumpkin Cinnamon Roll Muffins are a delightful combination of fluffy muffins and the warm flavors of cinnamon and pumpkin, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted butter
- 1/2 cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
- In a small bowl, combine melted butter with additional sugar and cinnamon to create the cinnamon swirl mixture.
- Fill each muffin cup halfway with batter, add a spoonful of the cinnamon mixture, then top with more batter to fill the cups about 3/4 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow muffins to cool before drizzling with frosting made from powdered sugar and milk.
Notes
- For a healthier option, you can substitute some of the all-purpose flour with whole wheat flour.
- Make sure not to overmix the batter to keep muffins fluffy.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg