The Best Pumpkin Cinnamon Roll Muffins You’ll Ever Make
These pumpkin cinnamon roll muffins are the perfect fall treat. Soft, fluffy, and swirled with cinnamon, they are an absolute must-try!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together pumpkin puree, oil, eggs, and milk until well combined.
- In another bowl, whisk together flour, sugars, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each muffin cup halfway with batter, then add a layer of cinnamon-sugar mixture, followed by more batter on top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Notes
- These muffins freeze well for up to 3 months.
- For extra flavor, try adding chopped pecans or walnuts.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 18 grams
- Sodium: 150 mg
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 30 mg
Keywords: pumpkin, cinnamon, muffins, fall baking