Pumpkin Cinnamon Roll Muffins – Warm, Fluffy & Fall-Inspired

 

These Pumpkin Cinnamon Roll Muffins are everything you love about fall baking: soft, spiced, and full of cozy flavor. With a moist pumpkin base and hints of cinnamon and nutmeg, they’re like a cross between a pumpkin muffin and a gooey cinnamon roll—without the yeast or waiting!

Whether you’re baking for a brunch, holiday gathering, or just craving something sweet with your coffee, these muffins are a must-try.

 Ingredients

Wet Ingredients:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/2 cup vegetable oil (canola or sunflower oil works too)
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

 Instructions

Step 1: Prep the Oven & Pan

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cavity with nonstick spray.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until the mixture is smooth and fully combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt until evenly distributed.

Step 4: Combine Wet & Dry

Gradually stir the dry mixture into the wet mixture, folding until just combined. Be careful not to overmix—it’s okay if a few streaks of flour remain.

Step 5: Fill Muffin Cups

Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full.

Step 6: Bake

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Step 7: Cool & Serve

Allow muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

 Optional Add-Ins & Toppings:

• Cinnamon-Sugar Swirl: Before baking, swirl a spoonful of cinnamon sugar into each muffin for a more “cinnamon roll” effect.
• Cream Cheese Glaze: Drizzle with a glaze made from cream cheese, powdered sugar, and milk for extra indulgence.
• Chopped Pecans or Walnuts: Fold 1/2 cup into the batter for crunch.
• Pumpkin Pie Spice: Substitute in place of individual spices for added warmth.

 Storage Tips:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well up to 5–6 days. Warm slightly before serving.
• Freezer-Friendly: Freeze muffins for up to 3 months. Thaw overnight in the fridge or microwave for 15–20 seconds.

 Nutritional Info (Per Muffin):

• Calories: ~220
• Fat: 10g
• Carbs: 30g
• Protein: 3g
  (Estimated and may vary based on specific brands used)