Description
These pumpkin cinnamon roll muffins offer a moist, spiced autumn treat that combines the convenience of a portable breakfast with the indulgent flavor of a classic cinnamon roll. Featuring a tender pumpkin-infused crumb layered with a sweet brown sugar and cinnamon swirl, each muffin delivers a satisfying, bakery-style experience. Perfectly suited for busy mornings or cozy seasonal brunches, this recipe provides a foolproof way to enjoy the warmth of fall baking without the long wait time of traditional yeasted rolls.
Ingredients
1 3/4 cups all-purpose flour
1 cup pumpkin puree
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/4 cup brown sugar (for the swirl)
1 tsp ground cinnamon (for the swirl)
2 tbsp unsalted butter, melted (for the swirl)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In a separate medium bowl, combine the pumpkin puree, granulated sugar, egg, and oil until smooth.
Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
In a small bowl, stir together the brown sugar, cinnamon, and melted butter to create the swirl mixture.
Spoon a small amount of muffin batter into each liner, followed by a teaspoon of the cinnamon-sugar mixture, then top with remaining batter.
Use a toothpick to gently swirl the layers together.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For a richer muffin, you can add a simple glaze of powdered sugar and milk after they have cooled.
- Prep Time: 15
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American