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Cozy Pumpkin Cinnamon Roll Muffins

Delight in these soft and warm muffins infused with pumpkin and cinnamon, perfect for autumn mornings and family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Gluten-free flour can be a good substitution.
  • 2 teaspoons baking powder To make them rise.
  • 1 teaspoon baking soda Enhances the rise and lightness.
  • 1 teaspoon cinnamon The star spice that brings warmth.
  • 0.5 teaspoon nutmeg Optional, but adds great depth of flavor.
  • 0.25 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 1 cup pumpkin puree Make sure it's not pumpkin pie filling!
  • 0.5 cup milk Any kind will do, or use almond milk for a healthier option.
  • 0.5 cup sugar You can opt for brown sugar for a deeper flavor.
  • 2 large eggs Helps to bind everything together.
Cinnamon Roll Filling
  • 0.5 cup cinnamon roll filling This can be a mix of sugar, cinnamon, and butter.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with non-stick spray.
  2. In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the pumpkin puree, milk, sugar, and eggs until smooth and well combined.
  4. Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined.
  5. Prepare the cinnamon roll filling by mixing together the sugar with an extra dash of cinnamon.
  6. Spoon the muffin batter into each muffin cup, filling them about halfway. Sprinkle a small amount of the cinnamon-sugar mixture in the center before topping with more batter, filling each cup about ¾ full.
Baking
  1. Bake for 20–25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for five minutes before transferring to a wire rack to cool completely.

Notes

Store your muffins in an airtight container at room temperature for up to three days or in the fridge for up to a week. They can also be frozen for up to three months.