Go Back

Pumpkin Cinnamon Roll Muffins

These delightful Pumpkin Cinnamon Roll Muffins combine the rich flavors of pumpkin and cinnamon in a fluffy, moist muffin that’s perfect for cozy gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
Topping
  • 1/2 cup cinnamon sugar a mix of sugar and cinnamon for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. In a large bowl, combine the pumpkin puree, sugar, brown sugar, vegetable oil, milk, eggs, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
  5. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
  6. Sprinkle the cinnamon sugar generously on top of each muffin.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Notes

For variations, consider adding your favorite toppings like cream cheese glaze or nuts. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.