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Embrace the flavors of fall with these Pumpkin Cinnamon Roll Muffins. These muffins combine the cozy taste of pumpkin with the sweet spice of cinnamon, creating a perfect treat for breakfast or a seasonal snack.
Ingredients
- 1 cup pumpkin puree
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent the muffins from sticking.
- Mix Wet Ingredients:
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth. This blend will ensure that all the flavors meld beautifully.
- Combine Dry Ingredients:
- In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, and salt. These dry ingredients will add the necessary structure and spice to your muffins.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined. Be careful not to overmix to keep the muffins light and fluffy.
- Bake the Muffins:
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool slightly in the pan before removing them. This will make it easier to take them out without breaking.
Serve these Pumpkin Cinnamon Roll Muffins warm for a comforting autumn treat. They’re perfect for a quick breakfast, a delightful snack with your afternoon coffee, or as a festive addition to your seasonal gatherings. Enjoy the sweet and spicy flavors that make these muffins a fall favorite!
