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Cinnamon Roll Pumpkin Muffins

Cinnamon Roll Pumpkin Muffins That Will Warm Your Soul

Delightful Cinnamon Roll Pumpkin Muffins perfect for brunch with warm, comforting flavors and a sweet glaze.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitute with whole wheat flour for added nutrition.
  • 1 cup pumpkin puree Ensure it's pure pumpkin, not pumpkin pie filling.
  • 1 cup brown sugar Can substitute with coconut sugar for lower glycemic option.
  • 1/2 cup granulated sugar Reduce for less sweetness if desired.
  • 2 teaspoons baking powder Leavening agent to help muffins rise.
  • 2 large eggs Use flax eggs for a vegan alternative.
  • 2 teaspoons ground cinnamon Can add nutmeg for extra warmth and spice.
  • 1/2 cup milk Almond or oat milk can be used for dairy-free option.
  • 1/2 cup butter Replace with melted coconut oil for dairy-free version.
For the Glaze
  • 1 cup powdered sugar Adjust quantity to achieve desired sweetness.
  • 2 tablespoons milk Choose your favorite type of milk for a personal touch.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, brown sugar, and granulated sugar until well blended.
  3. In a separate bowl, combine the pumpkin puree, eggs, milk, and melted butter, whisking until smooth.
  4. Gradually pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Mix together an additional portion of sugar and ground cinnamon for the topping.
  6. Fill each muffin liner halfway with the batter, sprinkle with the cinnamon sugar mixture, then add more batter to cover.
  7. Bake for 18-22 minutes until a toothpick inserted comes out clean.
  8. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Prepare the glaze and drizzle over warm muffins.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 2000IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze in a freezer-safe bag for up to 1 month. Reheat before serving.

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