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Pumpkin Cinnamon Roll Muffins

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Deliciously moist muffins with gooey cinnamon swirls, perfect for busy mornings or cozy gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (plus more for the swirl)
  • 1 cup pumpkin purée
  • 2 large eggs
  • 1/2 cup milk
  • 1/3 cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar (for glaze)
  • 1–2 tbsp milk or cream (for glaze)
  • 1 tbsp ground cinnamon (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C) and line or grease a muffin tin.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. In another bowl, mix the pumpkin purée, eggs, milk, oil or butter, and vanilla until smooth.
  4. Add the wet ingredients to the dry ones, stirring just until mixed. Be careful not to over-mix.
  5. In a small bowl, combine the brown sugar and ground cinnamon for the swirl.
  6. Fill each muffin cup with a layer of batter, then sprinkle with cinnamon sugar mix. Repeat until each cup is about ¾ full.
  7. Using a toothpick, swirl the tops of the muffins.
  8. Bake for 18–22 minutes or until a toothpick comes out clean.
  9. Allow them to cool slightly before drizzling with a glaze made from powdered sugar and milk or cream.

Notes

For lighter muffins, consider using whole wheat flour or substituting sugar with applesauce.

Nutrition

Find it online: https://onebrit.com/pumpkin-cinnamon-roll-muffins/