Description

The Best Pumpkin Cinnamon Roll Muffins Ever are a delightful blend of fall flavors that will make your kitchen feel warm and inviting. With their soft, moist texture and a sweet cinnamon swirl, these muffins are perfect for breakfast or as an afternoon snack. Easy to prepare, they fill your home with the comforting aroma of pumpkin and spices, making them a seasonal favorite you’ll want to share with family and friends.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup canned pumpkin puree (100% pure)
½ cup granulated sugar
½ cup brown sugar
2 tsp baking powder
2 tsp ground cinnamon
2 large eggs (room temperature)
½ cup unsalted butter (melted)
¼ tsp salt
For the swirl: ¼ cup brown sugar, 2 tbsp unsalted butter (softened)
For the icing: 1 cup powdered sugar, 2 tbsp milk

Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with liners.
In a bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt.
In another bowl, mix eggs and pumpkin puree until smooth; stir in melted butter.
Fold the wet ingredients into dry ingredients until just combined.
In a small bowl, mix brown sugar and softened butter for the swirl.
Fill muffin cups halfway with batter, add spoonfuls of the swirl mixture, then top with remaining batter.
Bake for 20-25 minutes or until a toothpick comes out clean. Cool slightly before drizzling with icing made from powdered sugar and milk.

Nutrition

Serving Size: 1 muffin (75g)
Calories: 230
Sugar: 15g
Sodium: 200mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: For added texture, consider adding chocolate chips or nuts to the batter. Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.