Description
These Pumpkin Cinnamon Roll Muffins capture the essence of fall with their warm spices and decadent cinnamon swirl. They’re a perfect treat for breakfast, brunch, or an afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- For the Cinnamon Swirl:
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the pumpkin puree and buttermilk.
- Add the dry ingredients to the wet ingredients alternately with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- In a small bowl, combine the brown sugar and cinnamon for the swirl.
- Fill each muffin cup about one-third full with batter. Sprinkle about 1 teaspoon of the cinnamon-sugar mixture over the batter in each cup. Top with another third of batter, then sprinkle with more cinnamon-sugar mixture. Fill the cups about two-thirds full with the remaining batter, and sprinkle the top with any remaining cinnamon-sugar mixture.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled muffins.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- Do not overmix the batter, as this can result in tough muffins.
- For a stronger cinnamon flavor, you can add an extra teaspoon of cinnamon to the batter.
- The glaze can be adjusted with more or less milk to reach your desired consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American