Pumpkin Cinnamon Roll Muffins

by

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup pumpkin puree
  • ½ cup milk
  • ⅓ cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cinnamon Swirl:

  • ⅓ cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter

For the Glaze (optional):

  • ½ cup powdered sugar
  • 1–2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, whisk together pumpkin puree, milk, oil, eggs, and vanilla until smooth.
  4. Add wet ingredients to dry ingredients and stir gently until just combined (don’t overmix).
  5. In a small bowl, mix together the brown sugar, cinnamon, and melted butter for the swirl.
  6. Spoon a tablespoon of batter into each muffin cup, add a small spoonful of the cinnamon swirl mixture, then top with more batter. Swirl gently with a toothpick.
  7. Bake for 18–22 minutes, or until a toothpick comes out clean. Let muffins cool slightly.
  8. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm muffins if desired.

Enjoy your cozy, spiced Pumpkin Cinnamon Roll Muffins!

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