Pumpkin Cinnamon Roll Muffins
Deliciously fluffy muffins combining pumpkin and cinnamon, perfect for breakfast or a cozy afternoon snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
Glaze
- 1/2 cup powdered sugar For glaze
- 1-2 tablespoons milk For glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
- Spoon the batter into the muffin tins, filling each cup about 3/4 full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Glazing
- As the muffins cool, mix the powdered sugar with milk to create a glaze.
- Once completely cool, drizzle the glaze over the muffins.
Serving
- Serve the muffins warm or at room temperature.
Notes
Store muffins in an airtight container at room temperature for 2-3 days or freeze for up to 3 months. When ready to enjoy, thaw at room temperature or heat in the microwave.