Pumpkin Cinnamon Roll Muffins

Ingredients

For the Muffins:

• 1 cup pumpkin puree
• 2 large eggs
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt

For the Cinnamon Swirl:

• 1/3 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 2 tbsp melted butter

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1–2 tbsp milk
• 1/4 tsp vanilla extract

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. Mix Wet Ingredients:
   In a large bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, granulated sugar, milk, and vanilla extract.
3. Combine Dry Ingredients:
   In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Mix Muffin Batter:
   Add the dry ingredients into the wet mixture and stir until just combined. Do not overmix.
5. Prepare Cinnamon Swirl:
   In a small bowl, mix the brown sugar, cinnamon, and melted butter until well blended.
6. Assemble Muffins:
   Fill each muffin cup halfway with the pumpkin batter. Add a small spoonful of the cinnamon swirl mix, then top with more batter. Swirl gently with a toothpick.
7. Bake:
   Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Glaze:
   Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with the glaze once completely cool.

Let me know if you want a healthier or eggless version!