Description
These Pumpkin Cinnamon Roll Muffins are the perfect fall treat! Soft, moist, and bursting with cozy pumpkin and cinnamon flavors, they’re easy to make and sure to become a new family favorite.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1 cup canned pumpkin puree
– 3/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup brown sugar
– 2 teaspoons ground cinnamon
Instructions
1. – Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, 1 teaspoon cinnamon, nutmeg, cloves, and salt.
3. – In a large bowl, combine the pumpkin, granulated sugar, melted butter, eggs, and vanilla. Mix until well combined.
4. – Add the dry ingredients to the wet ingredients and stir just until no dry pockets remain. Do not overmix.
5. – In a small bowl, mix together the brown sugar and 2 teaspoons cinnamon.
6. – Scoop the batter into the prepared muffin cups, filling them about 3/4 full. Sprinkle the cinnamon-sugar mixture over the top of each muffin.
7. – Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
8. – Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– For a creamier texture, replace 1/4 cup of the butter with cream cheese.
– Add chopped pecans or walnuts to the cinnamon-sugar topping for extra crunch.
– Store muffins in an airtight container at room temperature for up to 4 days.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American