Pumpkin Cinnamon Roll Muffins
Indulge in the warmth and comfort of fall with these delightful Pumpkin Cinnamon Roll Muffins, perfect for your breakfast routine. These fluffy muffins feature a luscious blend of pumpkin and cinnamon, creating an irresistible treat that will fill your kitchen with the cozy aroma of autumn. With only 15 minutes of prep time, they are ideal for busy mornings or leisurely weekend brunches. Whether served warm with a sweet glaze or enjoyed plain, these muffins are sure to become a seasonal favorite for everyone in your home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup melted butter (or vegetable oil)
- 3/4 cup granulated sugar
- 1 large egg (or flax egg)
- 2 cups all-purpose flour (gluten-free option available)
- 1 teaspoon ground cinnamon
- For Topping: 1/4 cup melted butter
- 1/2 cup brown sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin.
- In a large bowl, mix pumpkin puree, melted butter, sugar, egg (or flax egg), and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually combine dry ingredients with wet ingredients; stir gently until just mixed.
- Prepare the cinnamon swirl by mixing melted butter with brown sugar and additional cinnamon.
- Layer batter and swirl mixture in muffin cups.
- Bake for about 25 minutes or until a toothpick comes out clean.
- Cool slightly before glazing with powdered sugar mixed with milk.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg