Description
These Pumpkin Cinnamon Roll Muffins are soft, fluffy, and bursting with fall spices. Combining the warm flavors of cinnamon, nutmeg, and pumpkin, they are the perfect treat for breakfast or a cozy snack. Light and moist, with a hint of sweetness, they taste just like a cinnamon roll in muffin form!
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup canned pumpkin
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups.
- In a large bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Then, add the milk and mix until the batter is smooth.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins are best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- For extra flavor, you can top the muffins with a simple glaze or cream cheese frosting.
- You can add a swirl of cinnamon sugar inside the muffin batter before baking for an even more cinnamon roll-inspired flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes