Pumpkin Cinnamon Roll Muffins: The Coziest Fall Treat
Moist and cozy pumpkin cinnamon roll muffins swirled with cinnamon sugar and topped with a sweet drizzle.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin purée
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream or Greek yogurt
- 2 eggs
- 1/4 cup melted butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- For swirl: 1/3 cup brown sugar + 1 tsp cinnamon + 2 tbsp melted butter
- Optional drizzle: 1/2 cup powdered sugar + 1–2 tbsp milk + 2 oz cream cheese
Instructions
- 1. Preheat oven to 350°F and line a muffin tin with liners.
- 2. Whisk dry ingredients in one bowl.
- 3. In another bowl, mix pumpkin, eggs, sour cream, vanilla, and melted butter.
- 4. Slowly fold dry ingredients into wet, mixing until just combined.
- 5. Spoon batter into muffin cups halfway, add cinnamon sugar swirl, top with remaining batter.
- 6. Swirl with a toothpick for ribbon effect.
- 7. Bake 18–20 minutes or until a toothpick comes out clean.
- 8. Cool slightly and drizzle with cream cheese glaze.
Notes
Store muffins in an airtight container at room temp up to 3 days.
Freeze up to 2 months wrapped individually.
Add chopped nuts, oats, or chocolate chips for variations.