Description
Deliciously soft and fluffy pumpkin cinnamon roll muffins that combine the flavors of pumpkin and cinnamon in a delightful treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1/4 cup melted butter (for topping)
- 1/4 cup sugar (for topping)
- 1 tablespoon cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chopped pecans if using.
- Fill each muffin cup about 2/3 full with the batter.
- In a small bowl, mix together melted butter, sugar, and cinnamon for the topping.
- Drizzle the cinnamon topping over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
- For a cream cheese frosting, mix cream cheese, powdered sugar, and vanilla extract and drizzle over cooled muffins.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to add raisins or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg