Pumpkin Cinnamon Roll Muffins
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 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
For the cinnamon swirl:
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
5. For the cinnamon swirl, mix brown sugar, cinnamon, and melted butter in a small bowl.
6. Spoon half of the muffin batter evenly into the muffin cups.
7. Drop half of the cinnamon swirl mixture over the batter and gently swirl with a knife or skewer.
8. Add the remaining batter on top and finish with the remaining cinnamon swirl mixture, swirling again gently.
9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
10. While muffins cool, prepare the glaze by whisking powdered sugar, milk, and vanilla extract until smooth.
11. Drizzle glaze over cooled muffins before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 280 kcal | Servings: 12 muffins
Tips:
Use canned pumpkin puree for convenience, or roast and puree fresh pumpkin for a richer flavor.
Swirl the cinnamon mixture gently to create beautiful patterns without mixing it completely into the batter.