Description
Cozy muffins that blend the flavors of pumpkin and cinnamon rolls into a quick, handheld treat, perfect for chilly mornings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (for swirl)
- 2 tablespoons cinnamon (1 tablespoon for batter, 1 tablespoon for swirl)
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 1–2 tablespoons milk or cream (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, 1 tablespoon cinnamon, and nutmeg. Set aside.
- In a separate bowl, combine wet ingredients: pumpkin puree, eggs, granulated sugar, milk, vegetable oil, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- In a small bowl, stir together the swirl mixture: brown sugar and 1 tablespoon cinnamon.
- Fill muffin cups halfway with batter, sprinkle with cinnamon-brown sugar mixture, then top with more batter. Use a toothpick to swirl.
- Bake for 18-22 minutes, until a toothpick comes out with a few moist crumbs.
- Cool for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar with milk until smooth. Drizzle over warm muffins.
- Serve warm or at room temperature.
Notes
For a thicker glaze, use less milk. Muffins can be stored in an airtight container for up to 2 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 31g
- Sodium: 200mg
- Fat: 7.5g
- Saturated Fat: 1g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0.7g
- Protein: 3.7g
- Cholesterol: 30mg