Description
These Pumpkin Cinnamon Roll Muffins are a delightful blend of warm spices and pumpkin, perfect for cozy fall mornings. Enjoy them fresh out of the oven!
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 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
- 1/4 cup cream cheese
- 1 tablespoon milk
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix pumpkin puree, sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill each muffin cup halfway with the batter.
- In a separate bowl, mix cream cheese, milk, and vanilla until smooth.
- Drop a spoonful of the cream cheese mixture into each muffin cup.
- Top with remaining batter to fill the cups three-quarters full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For added flavor, you can sprinkle with cinnamon sugar before baking.
- These muffins freeze well, so make a double batch to enjoy later!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin, Muffins, Cinnamon Rolls, Fall Treats