Can I Substitute the Vegetable Oil?

Yes! You can substitute the vegetable oil with melted coconut oil or butter . Coconut oil adds a subtle coconut flavor, while butter gives a richer taste.

Can I Add a Glaze to These Muffins?

Absolutely! To give your muffins a true cinnamon roll twist, drizzle them with a simple cream cheese glaze made with powdered sugar, cream cheese, and a splash of milk.

Can I Make These Muffins Gluten-Free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend you choose contains xanthan gum for the best results.

How Should I Store These Muffins?

Store your muffins in an airtight container at room temperature for up to 3 days. If you'd like to keep them longer, freeze them for up to a month. To enjoy, simply reheat them in the microwave for 20-30 seconds.

Are These Muffins Freezable?

Definitely! These muffins freeze really well. Let them cool completely, then place them in an airtight container or freezer-safe bag. They can last in the freezer for up to a month. When you're ready to enjoy them, thaw them at room temperature or pop them in the microwave for a quick warm-up.

Pumpkin Cinnamon Roll Muffins

Ingredients

Scale

1 cup pumpkin puree
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Instructions

Preheat the Oven: To begin, preheat your oven to 350°F (175°C). While it’s heating up, grease a muffin tin or line it with paper liners to make sure those muffins don’t stick!
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth. Make sure everything is well combined so the muffins turn out moist and flavorful.
Mix Dry Ingredients: In another bowl, combine the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Stir everything together so that the spices are evenly distributed in the flour mixture.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix—the key to soft, fluffy muffins is minimal stirring.
Bake the Muffins: Divide the batter evenly among your prepared muffin cups, filling each about 3/4 full. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Once they’re done, let the muffins cool slightly before serving. The aroma of these freshly baked treats will be irresistible, but giving them a few minutes to cool will enhance the flavors even more.

Notes

Don’t overmix the batter. Overmixing can result in dense muffins, and nobody wants that! Gently fold in the dry ingredients just until everything is combined.
Pumpkin puree vs. pumpkin pie filling: Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices that will throw off the flavor.
Storage: Store these muffins in an airtight container for up to three days at room temperature or freeze them for up to a month. Just pop one in the microwave for a few seconds to warm it up, and it’ll taste fresh from the oven!

Author: Elina
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 230kcal
Sugar: 16g
Sodium: 190mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: Pumpkin spice muffins, Cinnamon roll muffins, Fall baking recipes