Pumpkin Cinnamon Roll Muffins
These muffins combine pumpkin puree with warm spices for a moist and flavorful treat.
Equipment
- muffin tin
- mixing bowls
Ingredients
Wet Ingredients
- 1 cup pumpkin puree provides moisture and earthy flavor
- ⅓ cup granulated sugar adds sweetness and tender crumb
- ⅓ cup brown sugar, packed enhances depth of flavor
- ½ cup vegetable oil ensures moist and fluffy texture
- 2 large eggs bind ingredients and add structure
- 1 teaspoon vanilla extract enhances aroma and taste
Dry Ingredients
- 2 cups all-purpose flour forms the base of the batter
- 1 tablespoon baking powder ensures proper rise
- 1 teaspoon cinnamon adds warm spice
- ½ teaspoon nutmeg complements cinnamon
- ¼ teaspoon salt balances sweetness
Optional Additions
- ¼ cup sugar for cinnamon swirl
- 1 tablespoon cinnamon for cinnamon swirl
- 4 oz cream cheese, softened for cream cheese glaze
- ½ cup powdered sugar for cream cheese glaze
- 1 teaspoon vanilla extract for cream cheese glaze
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with liners.
- 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 fold the dry ingredients into the wet ingredients until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For added flavor, swirl a cinnamon-sugar mixture into the batter before baking or top with cream cheese glaze.