Pumpkin Cinnamon Roll Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tbsp pumpkin pie spice
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup milk
  • ⅓ cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1 tsp vanilla extract

For the Cinnamon Swirl:

  • ¼ cup brown sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp melted butter

For the Glaze (optional):

  • ½ cup powdered sugar
  • 1–2 tbsp milk
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. Make the batter: In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, milk, oil, eggs, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
  5. Prepare cinnamon swirl: In a small bowl, mix brown sugar, cinnamon, and melted butter.
  6. Fill muffins: Spoon a bit of batter into each muffin cup, add a small spoonful of cinnamon swirl, then top with more batter. Swirl lightly with a toothpick.
  7. Bake for 18–20 minutes or until a toothpick comes out clean.
  8. Make the glaze (optional): Whisk powdered sugar, vanilla, and milk until smooth. Drizzle over warm muffins.
  9. Let cool slightly and enjoy!

If you’d like, I can adjust it for fewer/more muffins or add extra toppings—just ask!

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