Pumpkin Cinnamon Roll Muffins
Delightful and fluffy muffins infused with pumpkin and swirled with a sugary cinnamon filling, perfect for breakfast or a snack.
Ingredients
Muffin Base
- 1.5 cups all-purpose flour
- 1 cup pumpkin puree (canned or homemade)
- 0.5 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups milk
- 1 large egg
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoons nutmeg
- 0.5 teaspoons salt
- 0.5 cups melted butter
Icing (Optional)
- 0.5 cups powdered sugar for icing
- 1 tablespoon milk for icing
Cinnamon Sugar Filling
- 1 tablespoon cinnamon
- 2 tablespoons granulated sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or non-stick spray.
- In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until fully blended.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, milk, egg, and melted butter. Stir until combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix!
Baking
- Fill each muffin cup about halfway with batter.
- In a small bowl, mix together cinnamon and sugar. Sprinkle this mixture over the batter in each muffin cup.
- Top each muffin with the remaining batter, covering the cinnamon-sugar mixture.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- For the icing, mix powdered sugar and milk in a small bowl until smooth. Drizzle over cooled muffins if desired.
- Enjoy your delicious Pumpkin Cinnamon Roll Muffins!
Notes
For the best flavor, use fresh pumpkin puree or whole spices. Don't skip the filling for the best taste, and feel free to experiment with toppings.