Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins

Soft, fluffy pumpkin muffins swirled with cinnamon sugar and topped with a creamy glaze—perfect for fall mornings!

Ingredients:

For the Muffins:

• 1¾ cups (220g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1½ tsp pumpkin pie spice

• ½ cup (100g) granulated sugar

• ½ cup (110g) packed brown sugar

• 1 cup (240g) canned pumpkin puree (not pie filling)

• ⅓ cup (80ml) vegetable oil (or melted butter)

• 2 large eggs

• 1 tsp vanilla extract

For the Cinnamon Swirl:

• ¼ cup (55g) brown sugar

• 1 tbsp ground cinnamon

• 1 tbsp melted butter

For the Glaze:

• ½ cup (60g) powdered sugar

• 1-2 tbsp milk (or cream)

• ½ tsp vanilla extract

Instructions:

1️⃣ Prep:

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.

2️⃣ Make the Batter:

• In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.

• In another bowl, mix granulated sugar, brown sugar, pumpkin, oil, eggs, and vanilla until smooth.

• Gently fold dry ingredients into wet until just combined (don’t overmix).

3️⃣ Add the Cinnamon Swirl:

• In a small bowl, mix brown sugar, cinnamon, and melted butter.

• Fill muffin cups halfway with batter, then sprinkle with ½ tsp cinnamon sugar. Add remaining batter and swirl with a toothpick.

4️⃣ Bake:

• Bake 18-22 minutes until a toothpick comes out clean. Cool 5 minutes in the pan, then transfer to a rack.

5️⃣ Glaze & Serve:

• Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm muffins.

Tips:

🍁 Extra Fluffy: Replace oil with melted browned butter for a nutty flavor.
🍂 Storage: Keep in an airtight container for 3 days or freeze unglazed muffins for up to 1 month.
🔥 Serve Warm: Microwave for 10 seconds before serving for that fresh-from-the-oven feel!

These cozy, spiced muffins taste just like pumpkin cinnamon rolls—but faster! 🎃☕️