Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
For the cinnamon swirl:
- 1/3 cup brown sugar
- 2 tbsp melted butter
- 1 tbsp ground cinnamon
For the glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the oil, pumpkin puree, eggs, vanilla, and milk until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Don’t overmix.
- In a small bowl, mix together the brown sugar, melted butter, and cinnamon for the swirl.
- Fill each muffin cup halfway with batter, add a spoonful of the cinnamon swirl mixture, then top with more batter. Use a toothpick to gently swirl the cinnamon mixture into the batter.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes, then remove them from the tin and cool on a wire rack.
- If desired, mix the powdered sugar, milk, and vanilla to make a glaze. Drizzle over the cooled muffins.
- Serve and enjoy these warm, fluffy pumpkin cinnamon roll muffins!
Would you like a version with a crumb topping instead of glaze?