Pumpkin Cinnamon Roll Muffins
These soft and fluffy muffins combine the rich flavors of pumpkin and warm spices, topped with a sweet cream cheese glaze, perfect for fall or any time of the year.
Ingredients
Muffin Ingredients
- 1 cup canned pumpkin Use pumpkin puree, not pumpkin pie filling.
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs Alternatively use applesauce or flaxseed meal as a substitute.
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Glaze Ingredients
- 1/2 cup cream cheese
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, mix together the pumpkin, sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into the muffin tins, filling each about 2/3 full.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- While the muffins cool, make the glaze by mixing cream cheese, powdered sugar, and milk until smooth.
- Drizzle the glaze over the muffins before serving.
Notes
For added texture, feel free to add chopped nuts or chocolate chips to the batter. Muffins can last for up to 3 days at room temperature in an airtight container. To store longer, freeze after wrapping in plastic wrap and foil.