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Easy Pumpkin Cinnamon Roll Muffins – Cozy Fall Breakfast

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Delight in these Pumpkin Cinnamon Roll Muffins, a perfect autumn breakfast treat filled with cozy flavors and easy to make.

Ingredients

Scale
  • For the Muffins
  • 1 cup canned pumpkin puree use plain pumpkin puree, not pie filling
  • 1/2 cup melted butter or vegetable oil as a substitute
  • 3/4 cup granulated sugar
  • 1 large egg or flax egg for vegan option
  • 1 teaspoon vanilla extract use pure vanilla for best results
  • 2 cups all-purpose flour can substitute with a gluten-free blend
  • 1 teaspoon baking soda ensure freshness
  • 1 teaspoon baking powder check for gluten-free if needed
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon adjust for stronger flavor
  • For the Cinnamon Swirl
  • 1/4 cup melted butter
  • 1/2 cup brown sugar or white sugar as a substitute
  • For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk adjust for desired thickness or use non-dairy milk

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. Combine the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract in a large mixing bowl.
  3. Whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon in a separate bowl.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Mix together melted butter, brown sugar, and cinnamon to prepare the cinnamon swirl.
  6. Spoon the muffin batter into the prepared muffin tin, add cinnamon mixture, and top with more batter.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Allow muffins to cool for 5 minutes, then prepare glaze and drizzle it over cooled muffins.

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • Equipment: Oven, muffin tin, mixing bowls, whisk, spatula.

Nutrition

Find it online: https://us.cookingtastes.com/easy-pumpkin-cinnamon-roll-muffins-cozy-fall-breakfast/