Pumpkin Cinnamon Roll Muffins

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Ingredients

For the Muffin Batter:

  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil (or melted butter)
  • 1/4 cup milk
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

For the Cinnamon Swirl:

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

For the Glaze (Optional):

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

Instructions

  1. Preheat 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 pumpkin puree, eggs, brown sugar, granulated sugar, oil, and milk until smooth.
  3. Add Dry Ingredients: Add flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until just combined—do not overmix.
  4. Prepare Cinnamon Swirl: In a small bowl, mix together brown sugar, cinnamon, and melted butter.
  5. Assemble Muffins: Fill each muffin cup about halfway with batter. Add a small spoonful of cinnamon swirl on top, then add another spoonful of batter to cover. Swirl gently with a toothpick or knife.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
  8. Optional Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla. Drizzle over cooled muffins.

Enjoy your warm, cozy Pumpkin Cinnamon Roll Muffins with a cup of coffee or tea! 🍂🧁

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