Description
Indulge in the warm, spicy aroma of these Pumpkin Cinnamon Roll Muffins – a comforting and satisfying fall recipe that’s perfect for any occasion.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1 cup canned pumpkin puree
– 3/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Filling:
– 1/4 cup brown sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons unsalted butter, softened
Instructions
1. 1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. 3. In a large bowl, combine the pumpkin puree, granulated sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
4. 4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined (do not overmix).
5. 5. In a small bowl, mix together the brown sugar and cinnamon for the filling.
6. 6. Scoop about 2 tablespoons of the muffin batter into each prepared muffin cup. Top each with about 1 teaspoon of the cinnamon-sugar filling, then cover with the remaining batter.
7. 7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. 8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a creamier texture, substitute 1/4 cup of the melted butter with cream cheese. You can also add chopped pecans or walnuts to the cinnamon-sugar filling for extra crunch.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American