Description

Experience the comforting flavors of fall with The Best Pumpkin Cinnamon Roll Muffins Ever. These fluffy muffins combine rich pumpkin puree and warm cinnamon, topped with a sweet buttery glaze. Perfect for breakfast or as a cozy snack, each bite delivers delightful autumn bliss that’s sure to become your new favorite treat.

Ingredients

Scale

2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
1 cup pumpkin puree
3/4 cup brown sugar
2 large eggs (room temperature)
1/2 cup melted butter
1/2 cup milk

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, cinnamon, and brown sugar until well combined.
In another bowl, mix pumpkin puree, melted butter, milk, and eggs until smooth.
Combine wet and dry ingredients gently until just mixed; do not overmix.
Fill muffin cups two-thirds full with batter using an ice cream scoop for even portions.
Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
Let cool slightly before drizzling with icing.

Nutrition

Serving Size: 1 muffin (75g)
Calories: 210
Sugar: 8g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: - For added flavor, let the batter rest for 10 minutes before baking.- You can substitute pumpkin puree with applesauce or add chocolate chips for variation.- Store leftovers in an airtight container at room temperature for up to three days.