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Pumpkin Cinnamon Roll Muffins

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These Pumpkin Cinnamon Roll Muffins perfectly blend the flavors of cinnamon rolls and moist pumpkin muffins — an ideal fall treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • 2 large eggs
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 tsp vanilla extract
  • ⅓ cup brown sugar (for swirl)
  • 1 tbsp cinnamon
  • 1 cup powdered sugar (for glaze)
  • 2 tbsp milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin by greasing it or lining it with muffin liners.
  3. Mix the dry ingredients in a medium bowl: flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Combine the wet ingredients in another large bowl: beat eggs, then mix in pumpkin puree, brown sugar, vegetable oil, milk, and vanilla extract.
  5. Combine the wet and dry ingredients by gradually adding the flour mixture to the wet mixture, stirring until just combined.
  6. Make the cinnamon sugar swirl by combining the extra brown sugar and cinnamon in a small bowl.
  7. Fill the muffin tins with half the batter, sprinkle with cinnamon sugar, and cover with remaining batter.
  8. Bake for 20-25 minutes or until a toothpick comes out clean.
  9. Prepare the glaze by whisking together powdered sugar and milk in a small bowl.
  10. Glaze the muffins after they have cooled.

Notes

These muffins can be stored in an airtight container for up to three days or frozen for longer storage.

Nutrition

Keywords: pumpkin muffins, cinnamon roll, fall baking, autumn treats, cozy recipes

Find it online: https://crunchytable.com/autumn-pumpkin-cinnamon-roll-muffins-30-minute-recipe/