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Cozy Pumpkin Cinnamon Roll Muffins

Delightful pumpkin muffins with swirls of cinnamon sugar, perfect for breakfast or a cozy snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Fresh or canned works well
  • 1/2 cup sugar Can be substituted with brown sugar
  • 1/2 cup vegetable oil Melted coconut oil is a healthier option
  • 1/4 cup milk Any dairy or non-dairy milk is fine
  • 2 large eggs For structure and moisture
Dry Ingredients
  • 1 1/2 cups all-purpose flour Whole wheat flour for a healthier option
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 pinch salt
Cinnamon Swirl Filling
  • 1/2 cup brown sugar For the filling
  • 2 teaspoons ground cinnamon For the filling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, milk, and eggs. Whisk until smooth.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  5. In a separate small bowl, mix brown sugar with ground cinnamon for the filling.
Baking
  1. Spoon a scoop of batter into each muffin cavity, sprinkle cinnamon-sugar mixture on top, add another scoop of batter, then another layer of cinnamon-sugar.
  2. Bake for 20 minutes or until a toothpick comes out clean.
  3. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. Freeze for longer storage and reheat in the microwave.