Pumpkin Cinnamon Roll Muffins (Recipe for Printing)
Moist pumpkin muffins swirl warm cinnamon and sweet glaze for a comforting treat any time.
# What You Need:
→ Batter
01 -
1 cup canned pumpkin puree (unsweetened)
02 -
1/2 cup melted butter or vegetable oil
03 -
3/4 cup granulated sugar
04 -
1 teaspoon vanilla extract
05 -
1 1/2 cups all-purpose flour
06 -
1 teaspoon baking powder
07 -
1/2 teaspoon baking soda
08 -
1/2 teaspoon salt
09 -
1 teaspoon ground cinnamon
→ Cinnamon Swirl
10 -
2 tablespoons melted butter
11 -
1/4 cup brown sugar
12 -
1 tablespoon ground cinnamon
→ Glaze
13 -
1 cup powdered sugar
14 -
2 tablespoons milk
15 -
1 tablespoon vanilla extract
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with paper liners.
02 -
In a large bowl, whisk together canned pumpkin puree, melted butter or oil, granulated sugar, and vanilla extract until well blended.
03 -
Add all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to the pumpkin mixture. Stir gently until just combined and no dry streaks remain.
04 -
In a separate small bowl, mix together melted butter, brown sugar, and ground cinnamon until a thick paste forms.
05 -
Spoon half of the pumpkin batter evenly into prepared muffin cups. Top each portion with a small spoonful of the cinnamon swirl mixture. Add remaining batter on top, then swirl gently with a toothpick or knife.
06 -
Bake on the center rack for 23-25 minutes, or until muffins are risen and a toothpick inserted in the center comes out clean.
07 -
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 -
Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust consistency by adding more milk if needed.
09 -
Drizzle glaze over cooled muffins and let set for a few minutes before serving.
# Extra Tips:
01 -
Ensure muffins are fully cooled before glazing to prevent the icing from melting.