Pumpkin Cinnamon Roll Muffins Recipe
Fall brings cozy mornings and warm spices. This Pumpkin Cinnamon Roll Muffins Recipe combines autumn's best flavors. These muffins taste like cinnamon rolls but easier.
Equipment
- 12-cup muffin tin
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup pumpkin puree
- ⅓ cup melted butter
- 2 large eggs
- ¾ cup milk
- ⅓ cup brown sugar
- 2 tsp cinnamon
- 2 tbsp melted butter
Instructions
- Preheat oven to 375°F.
- Line muffin tin with paper cups.
- Mix flour, sugar, baking powder, salt, cinnamon.
- Whisk pumpkin, butter, eggs, milk separately.
- Combine wet and dry ingredients gently.
- Mix brown sugar, cinnamon, melted butter.
- Fill muffin cups halfway with batter.
- Add cinnamon mixture on top.
- Swirl gently with toothpick.
- Bake 18-20 minutes until golden.
- Cool 5 minutes before removing.
Notes
- Don't overmix batter to avoid tough muffins.
- Use room temperature ingredients for better mixing.
- Fill cups ⅔ full for perfect dome tops.
- Store covered for up to 3 days.
- Freeze individual muffins for quick breakfasts.