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Pumpkin Cinnamon Roll Muffins

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Pumpkin Cinnamon Roll Muffins are soft, spiced muffins swirled with cinnamon-sugar and topped with a sweet glaze. They combine the best flavors of pumpkin pie and cinnamon rolls in a convenient, handheld treat perfect for fall.

Ingredients

    1. For the muffins:
    2. 1 3/4 cups all-purpose flour
    3. 1 teaspoon baking powder
    4. 1/2 teaspoon baking soda
    5. 1/2 teaspoon salt
    6. 1 teaspoon ground cinnamon
    7. 1/2 teaspoon ground nutmeg
    8. 1/4 teaspoon ground ginger
    9. 1/8 teaspoon ground cloves
    10. 1 cup pumpkin purée
    11. 1/2 cup brown sugar
    12. 1/4 cup granulated sugar
    13. 2 large eggs
    14. 1/2 cup vegetable oil or melted butter
    15. 1 teaspoon vanilla extract
    16. 1/4 cup milk or buttermilk

 

    1. For the cinnamon swirl:
    2. 1/4 cup brown sugar
    3. 1 teaspoon ground cinnamon
    4. 2 tablespoons melted butter

 

  1. For the glaze (optional):
  2. 1/2 cup powdered sugar
  3. 1–2 tablespoons milk or cream
  4. 1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly.

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  2. In a separate bowl, mix pumpkin purée, brown sugar, granulated sugar, eggs, oil or butter, vanilla, and milk until smooth.
  3. Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
  4. In a small bowl, combine the cinnamon swirl ingredients: brown sugar, cinnamon, and melted butter.
  5. Fill muffin cups halfway with batter, add a spoonful of cinnamon swirl, then top with more batter. Use a toothpick to gently swirl the layers.
  6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer muffins to a wire rack.
  8. Mix glaze ingredients until smooth and drizzle over cooled muffins.

Notes

  • Substitute pumpkin pie spice for individual spices if needed (use 1–2 teaspoons).
  • Use oil for extra moist muffins, or butter for richer flavor.
  • Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
  • Freeze individually wrapped muffins for up to 2 months.
  • Optional: skip the glaze or substitute with a maple glaze for more fall flavor.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-cinnamon-roll-muffins/