Here’s a delicious Pumpkin Cinnamon Roll Muffins recipe that combines the best of both worlds — soft, moist pumpkin muffins with swirls of cinnamon sugar just like a cinnamon roll!
Pumpkin Cinnamon Roll Muffins Recipe
Ingredients:
For the muffins:
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1 ¾ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger
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¼ tsp salt
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1 cup canned pumpkin puree
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⅔ cup granulated sugar
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½ cup brown sugar, packed
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2 large eggs
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½ cup vegetable oil (or melted butter)
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1 tsp vanilla extract
For the cinnamon swirl:
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⅓ cup brown sugar, packed
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1 tbsp ground cinnamon
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1 tbsp melted butter
Optional glaze:
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½ cup powdered sugar
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1-2 tbsp milk or cream
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¼ tsp vanilla extract
Instructions:
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
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Make the cinnamon swirl: In a small bowl, mix together brown sugar, cinnamon, and melted butter until crumbly. Set aside.
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Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
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Mix wet ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
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Combine: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix!
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Assemble muffins: Spoon about 1 tablespoon of batter into each muffin cup. Then sprinkle a small spoonful of the cinnamon swirl mixture over the batter in each cup. Add the remaining batter on top, then sprinkle more cinnamon swirl on top of each muffin.
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Swirl: Using a toothpick or knife, gently swirl the cinnamon mixture into the batter to create a marbled effect.
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Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Optional glaze: Whisk powdered sugar, milk, and vanilla together until smooth. Drizzle over cooled muffins.