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Pumpkin Cinnamon Roll Muffins: The Best Indulgent Treats for Fall

Pumpkin Cinnamon Roll Muffins
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These Pumpkin Cinnamon Roll Muffins are the perfect fall treat, combining the flavors of pumpkin and cinnamon in a delectably moist muffin.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
  5. If using, fold in the chopped pecans.
  6. Fill each muffin cup about 2/3 full with the batter.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool before serving and enjoy!

Notes

  • For an added sweetness, drizzle with cream cheese frosting.
  • These muffins freeze well—store in an airtight container for up to 3 months.

Nutrition

Keywords: Pumpkin Cinnamon Roll Muffins, Fall Treats, Pumpkin Recipes

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