Pumpkin Cinnamon Roll Muffins
Soft, moist, and swirled with cinnamon-sugar ribbons, these Pumpkin Cinnamon Roll Muffins capture the heart of autumn in every bite. A drizzle of sweet vanilla glaze adds the perfect finishing touch.
Calories:
Ingredients
For the muffins
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ¾ cup pumpkin purée
- ½ cup vegetable oil
- ⅔ cup brown sugar
- ¼ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the cinnamon swirl
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
For the glaze
- 1 cup powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease generously.
- Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.
- In a large bowl, whisk pumpkin purée, oil, brown sugar, milk, eggs, and vanilla until smooth. Gradually stir in the dry ingredients until just combined; avoid overmixing.
- Mix brown sugar, cinnamon, and melted butter in a small bowl for the swirl.
- Fill muffin cups halfway with batter, add 1 teaspoon of the swirl mixture in the center, then top with more batter to ¾ full. Swirl gently with a toothpick.
- Bake for 16–18 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.
- Whisk powdered sugar, milk, and vanilla for the glaze and drizzle over slightly warm muffins.