Pumpkin Cinnamon Roll Muffins
Deliciously moist muffins that combine the comforting flavors of pumpkin and cinnamon rolls, perfect for fall.
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 2 Tbsp melted butter
- ½ cup powdered sugar (optional for glaze)
- 1-2 Tbsp milk (optional for glaze)
- ¼ tsp vanilla extract (optional for glaze)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or cooking spray.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add pumpkin puree, eggs, vanilla extract, and milk, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- In a separate bowl, combine brown sugar, cinnamon, and melted butter to create the cinnamon swirl.
- Fill each muffin cup halfway with batter, add about a teaspoon of the cinnamon mixture, then top with more batter until the cups are about ¾ full. Use a toothpick to swirl the cinnamon mixture into the batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool for 5-10 minutes before transferring to a wire rack.
- If desired, whisk together powdered sugar, milk, and vanilla extract to create a glaze, and drizzle over warm muffins before serving.
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Notes
Store leftovers in an airtight container at room temperature for up to 3 days.