Description
Pumpkin Cinnamon Roll Muffins are moist, flavorful treats with warm spices and a soft crumb, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease well.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fill muffin cups 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For a gooey cinnamon swirl, mix 1/4 cup sugar with 1 tablespoon cinnamon and layer into the batter.
- Top with cream cheese glaze for extra richness.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin, cinnamon, muffins, breakfast, dessert