Irresistible Pumpkin Cinnamon Roll Muffins You Must Try
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:12 muffins 1x
Description
Indulge in irresistible Pumpkin Cinnamon Roll Muffins These musttry treats combine warm spiced flavors with a soft delightful texture Perfect for fall
Ingredients
Scale
1 cup canned pumpkin puree (or homemade pumpkin puree)
1/2 cup granulated sugar
1/4 cup brown sugar (light or dark for extra flavor)
1/3 cup vegetable oil (can substitute with melted coconut oil for a tropical twist)
2 large eggs (for a vegan option, consider flax eggs)
1 cup all-purpose flour (whole wheat flour works as a healthier alternative)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (or use pumpkin pie spice)
1/4 teaspoon salt
1/2 cup cinnamon sugar (for the swirl and topping)
1/4 cup cream cheese (optional for a topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Then, mix in the eggs one at a time until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
In a small bowl, combine your cinnamon sugar and gently fold half of it into the muffin batter, reserving the other half for topping.
Fill each muffin cup about 2/3 full with batter, then sprinkle the remaining cinnamon sugar on top.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
