Description
Indulge in the cozy, comforting flavors of fall with these Pumpkin Cinnamon Roll Muffins. Soft, tender muffins infused with pumpkin puree and swirled with a cinnamon-sugar filling – a delightful treat any time of day.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 3/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 cup pumpkin puree
– 2 large eggs
– 1/2 cup milk
– 1 teaspoon vanilla extract
for the filling:
– 1/4 cup brown sugar
– 1 tablespoon ground cinnamon
Instructions
1. 1. Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. 2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. 3. In a separate large bowl, combine the granulated sugar, melted butter, pumpkin puree, eggs, milk, and vanilla. Mix until well blended.
4. 4. Add the dry ingredients to the wet ingredients and stir just until combined, being careful not to overmix.
5. 5. In a small bowl, mix together the brown sugar and cinnamon for the filling.
6. 6. Scoop a heaping tablespoon of batter into each muffin cup. Top with a teaspoon of the cinnamon-sugar filling, then cover with another tablespoon of batter.
7. 7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. 8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best enjoyed warm, but can be stored in an airtight container at room temperature for up to 3 days. For a dairy-free option, substitute the milk with unsweetened almond or oat milk.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American