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Pumpkin Cinnamon Roll Muffins

Delightful muffins that combine the rich flavors of pumpkin with the warm spices of cinnamon, perfect for fall baking.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1 cup canned pumpkin puree Do not use pumpkin pie filling.
  • 1/2 cup milk
  • 1/4 cup vegetable oil Can substitute with Greek yogurt for a lighter option.
  • 1 large egg
  • 1 teaspoon vanilla extract
Cinnamon Filling
  • 1/4 cup brown sugar Can substitute with a mix of white sugar and molasses.
  • 1 tablespoon ground cinnamon
Optional Topping
  • 1/2 cup cream cheese frosting Optional for drizzling on muffins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin or line it with muffin papers.
  3. In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
  4. In a separate bowl, combine the wet ingredients: pumpkin puree, milk, vegetable oil, egg, and vanilla extract. Mix until smooth.
  5. Pour the wet ingredients into the dry ingredients, mixing gently until just combined.
Assembly
  1. Divide half of the batter evenly among the muffin tins.
  2. In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle half the mixture over the batter.
  3. Spoon the remaining batter on top of the cinnamon-sugar sprinkle and then top with the remaining cinnamon filling.
Baking
  1. Place the muffin tin in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow muffins to cool for a few minutes before optionally frosting with cream cheese frosting.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days. Freezing is recommended if keeping longer.