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Pumpkin Cinnamon Roll Muffins

Delicious and moist Pumpkin Cinnamon Roll Muffins flavored with warm spices and pumpkin goodness, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 1 cup pumpkin puree
  • 0.5 cups milk
  • 0.33 cups vegetable oil
  • 1 large egg
Filling Ingredients
  • 0.25 cups brown sugar
  • 2 teaspoons ground cinnamon
Optional Cream Cheese Frosting
  • 0.33 cups softened cream cheese
  • 1 cup powdered sugar
  • 1-2 tablespoons milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
  2. In a large bowl, combine flour, granulated sugar, baking powder, baking soda, cinnamon, and salt. Whisk until well mixed.
  3. In another bowl, combine pumpkin puree, milk, vegetable oil, and egg. Beat until well blended.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix!
  5. In a small bowl, mix brown sugar and cinnamon for the filling.
  6. Spoon about a tablespoon of batter into each muffin cup. Sprinkle a teaspoon of the filling mixture on top, then cover with more batter until each cup is about two-thirds full.
  7. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  8. In a medium bowl, mix softened cream cheese, powdered sugar, and milk until smooth and creamy (optional).
  9. Allow muffins to cool for a few minutes before topping with frosting if desired.

Notes

For extra flavor, consider using fresh pumpkin instead of canned. You can also add nuts or chocolate chips to the batter. Store leftovers in an airtight container for up to three days at room temperature or freeze for up to two months.