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Pumpkin Cinnamon Roll Muffins Better Than Bakery

Pumpkin Cinnamon Roll Muffins
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These muffins combine the flavors of pumpkin and cinnamon rolls in a single, easy-to-make treat. You get a soft, spiced muffin with a swirl of cinnamon sugar and a creamy glaze on top.

Ingredients

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  • 1 3/4 cups 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
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • For cinnamon swirl: 1/4 cup granulated sugar mixed with 1 tablespoon cinnamon
  • For glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In another bowl, beat together sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
  4. Add the wet ingredients to the dry ingredients. Stir until just combined. Fold in buttermilk.
  5. Fill each muffin cup halfway with batter. Sprinkle a teaspoon of the cinnamon-sugar mixture over the batter. Top with remaining batter.
  6. Use a knife to gently swirl the cinnamon sugar into the batter.
  7. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
  8. For the glaze, whisk together powdered sugar, milk, and vanilla. Drizzle over cooled muffins.

Notes

  • Use room temperature eggs and buttermilk for best texture.
  • You can substitute buttermilk with milk plus 1 teaspoon lemon juice.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-cinnamon-roll-muffins/