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Pumpkin Cinnamon Roll Muffins: A Fall Baker’s Delight!

Pumpkin Cinnamon Roll Muffins
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Deliciously spiced pumpkin muffins swirled with cinnamon and topped with a creamy glaze, perfect for fall.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup cream cheese (for glaze)
  • 1 cup powdered sugar (for glaze)
  • 2 tbsp milk (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Combine the wet and dry ingredients until just mixed.
  5. In a small bowl, mix together a tablespoon of cinnamon and sugar for the swirl.
  6. Fill each muffin cup halfway with batter, sprinkle with the cinnamon-sugar mixture, then top with more batter until full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. While muffins cool, prepare the glaze by mixing cream cheese, powdered sugar, and milk until smooth.
  9. Drizzle the glaze over the cooled muffins before serving.

Notes

  • For a vegan version, substitute eggs with flax eggs and use a plant-based milk.
  • Store leftovers in an airtight container for up to 3 days.
  • These muffins can be frozen for up to 2 months.

Nutrition

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