Pumpkin Cinnamon Roll Muffins
Indulge in the warm flavors of autumn with these delightful Pumpkin Cinnamon Roll Muffins. Perfect for busy mornings or leisurely weekends, these muffins combine the comforting tastes of pumpkin and cinnamon, making them an irresistible breakfast treat. In just 45 minutes, you can fill your kitchen with the sweet aroma of freshly baked muffins that are sure to impress family and friends alike. Whether served at a cozy brunch or enjoyed as a snack, these Pumpkin Cinnamon Roll Muffins are destined to become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup melted butter or vegetable oil
- 3/4 cup granulated sugar
- 1 large egg or flax egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour or gluten-free blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup melted butter (for filling)
- 1/2 cup brown sugar (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk or non-dairy milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together canned pumpkin puree, melted butter, granulated sugar, egg (or flax egg), and vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon; then fold into the wet mixture until just combined.
- For the filling, combine melted butter and brown sugar.
- Fill each muffin cup halfway with batter, add a tablespoon of filling on top, then cover with more batter.
- Bake for 25 minutes or until golden brown.
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 12g
- Sodium: 145mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg