Description
These Pumpkin Cinnamon Roll Muffins are the perfect cozy fall treat, combining the flavors of pumpkin, warm spices, and a sweet glaze in a convenient muffin form.
Ingredients
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup unsalted butter, melted (or neutral oil)
- 1 tsp vanilla extract
For the cinnamon swirl filling:
- ½ cup brown sugar, packed
- 1 ½ tsp cinnamon
- 3 tbsp unsalted butter, softened
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, and vanilla until smooth. Gradually mix dry ingredients into wet ingredients until just combined.
- In a small bowl, mix filling ingredients into a paste. Fill muffin cups halfway with batter, add a spoonful of filling, and top with more batter. Swirl gently with a toothpick.
- Bake for 18–22 minutes until a toothpick inserted in the center comes out clean. Cool slightly before drizzling with glaze made by whisking powdered sugar, milk, and vanilla together.
Notes
- For a dairy-free version, use coconut oil and plant-based milk in the glaze.
- Do not substitute pumpkin puree with pumpkin pie filling.
- To freeze, store unglazed muffins in an airtight bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 22g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
