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Pumpkin Cinnamon Roll Muffins: The Best Indulgent Fall Treat

Pumpkin Cinnamon Roll Muffins
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The perfect fall treat that combines the flavors of pumpkin and cinnamon in a fluffy muffin.

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup icing sugar (for drizzle)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, and vegetable oil.
  3. Beat in the eggs one at a time.
  4. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Divide the batter into the muffin liners and bake for 18-20 minutes.
  7. Let cool before drizzling with icing sugar mixed with a little water.

Notes

  • Store leftover muffins in an airtight container.
  • These muffins are best enjoyed fresh but can be frozen for later.

Nutrition

Keywords: Pumpkin Cinnamon Roll Muffins

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