Ingredients
Scale
- 1 1/2 cups pumpkin puree (canned or homemade)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Pre-made cinnamon roll dough or homemade cinnamon swirl (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- In another bowl, mix pumpkin puree, eggs, oil, and vanilla until smooth. Combine with dry ingredients until just incorporated.
- Divide batter evenly among 12 muffin cups. If using cinnamon roll dough, cut into small pieces and place on top of each muffin. Alternatively, swirl cinnamon sugar into the batter with a toothpick.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze individually for up to 3 months. Reheat in microwave or oven before serving.
- For extra cinnamon roll flavor, top with cream cheese frosting or glaze.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg