Pumpkin Cinnamon Roll Muffins
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.
Servings: 12 servings
Calories: 200kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Wet 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
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent the muffins from sticking.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
- In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool slightly in the pan before removing them.
Notes
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.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg