Pumpkin Cinnamon Roll Muffins
Delightful muffins that blend the cozy flavors of pumpkin and cinnamon rolls for a perfect treat any time of year.
Ingredients
Muffin Ingredients
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil can substitute with melted coconut oil
- 2 large eggs room temperature for better mixing
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour or gluten-free baking flour for gluten-free version
- 2 teaspoons baking powder check for freshness
- 1 teaspoon baking soda check for freshness
- 1 teaspoon cinnamon can add pinch of cloves or ginger for extra spice
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Glaze Ingredients
- ½ cup cream cheese can be substituted with dairy-free alternative
- 1 cup powdered sugar
- 2-3 tablespoons milk adjust for desired consistency
Instructions
Preparation
- Clear your workspace and gather all ingredients. Preheat oven to 350°F (175°C) and line the muffin tin with paper liners.
- In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until lump-free.
- Gradually add dry ingredients to wet mixture, folding gently with a spatula to avoid overmixing.
- Fill muffin cups about two-thirds full with batter.
Baking
- Bake muffins for 18-20 minutes. Check for doneness with a toothpick; it should come out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Glazing
- In a mixing bowl, combine cream cheese, powdered sugar, and milk. Blend until smooth and desired consistency is reached.
- Once muffins are completely cooled, drizzle or spread the glaze over them.
Serving
- Serve muffins warm or at room temperature and enjoy!
Notes
These muffins can be stored at room temperature in an airtight container for up to 3 days, and can last in the fridge for a week. For longer storage, freeze them for 2-3 months.