Pumpkin Cinnamon Roll Muffins: 8 Simple Steps to Cozy Delight

Scale

1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

½ cup pumpkin puree

½ cup brown sugar

⅓ cup vegetable oil

¼ cup milk

2 eggs

1 teaspoon vanilla extract

Cinnamon Swirl:

½ cup brown sugar

1 ½ teaspoons cinnamon

2 tablespoons melted butter

Glaze:

½ cup powdered sugar

1–2 tablespoons milk

½ teaspoon vanilla

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.

2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, combine pumpkin puree, brown sugar, oil, milk, eggs, and vanilla. Stir until smooth.

4. Combine wet and dry ingredients until just mixed. Don’t overmix.

5. In a small bowl, mix brown sugar, cinnamon, and melted butter for the swirl.

6. Spoon some batter into each muffin cup, add a teaspoon of cinnamon swirl, top with more batter, and swirl lightly with a toothpick.

7. Bake for 18–20 minutes until a toothpick comes out clean.

8. Cool for 10 minutes, then drizzle with glaze before serving.

Use pure pumpkin puree, not pumpkin pie filling.

Add chopped pecans or walnuts for crunch.

Store muffins in an airtight container for up to 3 days.

Freeze for up to 3 months, then thaw and warm before glazing.