Description
These pumpkin cinnamon roll muffins bring all the cozy flavors of your favorite fall bakery treat into one irresistibly soft, swirled bite. Perfect for crisp mornings, weekend brunches, and pumpkin spice cravings.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (113 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 g) pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (80 ml) milk
- 1/3 cup (67 g) brown sugar
- 2 tablespoons (28 g) softened butter
- 1 teaspoon ground cinnamon
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.
- Whisk melted butter and granulated sugar in a large bowl, then add pumpkin puree, eggs, vanilla, and milk.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Mix brown sugar, softened butter, and cinnamon in a small bowl to make the filling.
- Spoon some batter into each muffin cup, add a little cinnamon filling, then cover with more batter.
- Bake for 18 to 22 minutes, until a toothpick inserted into the muffin comes out with a few moist crumbs.
- Cool muffins for 5 minutes, then transfer them to a wire rack.
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the warm muffins and serve.
- Prep Time: 15
- Category: Baking
- Cuisine: American