Description
If you’re seeking the perfect cozy breakfast to embrace those crisp autumn mornings, look no further than Pumpkin Cinnamon Roll Muffins. These delightful muffins blend the warm flavors of pumpkin and cinnamon into a soft, tender treat that’s loved by all. Ideal for leisurely weekend brunches or packed for busy weekday mornings, these muffins promise to bring comfort and joy to your table.
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 (for vegan option)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour or gluten-free blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
- In a bowl, mix pumpkin puree, melted butter, sugar, egg (or flax egg), and vanilla until combined.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture; stir gently until just combined.
- Prepare the cinnamon swirl by mixing melted butter and brown sugar in a small bowl.
- Fill muffin tins halfway with batter, add a drizzle of cinnamon mixture, then top with remaining batter.
- Bake for about 25 minutes or until a toothpick comes out clean.
- While cooling, mix powdered sugar with milk for glaze and drizzle over warm muffins before serving.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg