Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cinnamon Roll Muffins


  • Author: Sarah White
  • Total Time: 37 min
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Moist pumpkin muffins swirled with cinnamon sugar and topped with a sweet vanilla glaze. Perfect for a cozy fall breakfast or snack.


Ingredients

Scale
  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1 cup pumpkin puree

  • 1/2 cup milk

  • 1/3 cup vegetable oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup packed brown sugar (for swirl)

  • 1 tablespoon ground cinnamon (for swirl)

  • 2 tablespoons melted butter (for swirl)

  • 1 cup powdered sugar (for glaze)

  • 23 tablespoons milk (for glaze)

  • 1/2 teaspoon vanilla extract (for glaze)


Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.

  2. In a large bowl, whisk flour, sugars, baking powder, baking soda, salt, and spices together.

  3. In another bowl, mix pumpkin puree, milk, oil, eggs, and vanilla until smooth.

  4. Pour wet ingredients into dry and stir gently until just combined; do not overmix.

  5. Combine brown sugar, cinnamon, and melted butter for the swirl until crumbly.

  6. Fill muffin cups halfway with batter, sprinkle cinnamon sugar, then add more batter to 3/4 full.

  7. Swirl cinnamon sugar gently into the batter using a toothpick or knife.

  8. Bake 18-22 minutes, until a toothpick comes out clean. Cool slightly.

  9. Whisk powdered sugar, milk, and vanilla for glaze until smooth. Drizzle over cooled muffins.

Notes

Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for a week. Freeze baked muffins up to 3 months, thaw before serving. Serve warm with coffee or tea for best flavor.

  • Prep Time: 15 min
  • Cook Time: 22 min
  • Category: Breakfast / Snack
  • Method: Baking
  • Cuisine: American