Description
These Pumpkin Cinnamon Roll Muffins combine the warmth of pumpkin and aromatic spices with a sweet cinnamon swirl and a creamy vanilla glaze. Perfectly moist and tender, they make an ideal treat for autumn breakfasts or snacks, delivering the beloved flavors of cinnamon rolls in convenient, handheld form.
Ingredients
Scale
Muffin Batter
- 1 1/2 cups all-purpose flour (sifted)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup milk (room temperature)
- 1/3 cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Cinnamon Swirl
- 1/4 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter (melted)
Glaze
- 1 cup powdered sugar (sifted)
- 2 tablespoons milk (room temperature)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Muffin Batter: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prevent sticking. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices. In another bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, milk, vegetable oil, and eggs. Whisk until smooth and well combined. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined, being careful not to overmix to avoid dense muffins.
- Make the Cinnamon Swirl: In a small bowl, mix together the packed brown sugar, ground cinnamon, and melted butter until it forms a paste. This mixture will create the delicious cinnamon swirl inside the muffins.
- Assemble the Muffins: Spoon about 2 tablespoons of muffin batter into each muffin cup, filling them about halfway. Add about 1 teaspoon of the cinnamon swirl mixture on top of the batter in each cup, then cover with another tablespoon of muffin batter. Use a toothpick or knife to gently swirl the batter and cinnamon mixture together, creating a marbled effect. Repeat for all muffin cups.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the sifted powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding a little more milk if needed. Drizzle the glaze over the cooled muffins before serving for a sweet, creamy finish.
Notes
- Do not overmix the muffin batter to keep the muffins light and fluffy.
- Use canned pumpkin puree and not pumpkin pie filling for the correct texture and flavor.
- Allow muffins to cool completely before glazing to prevent the glaze from melting and running off.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make the muffins dairy-free, substitute milk with a plant-based alternative and use dairy-free butter for the swirl.
