Description
Delightful muffins that combine the flavors of pumpkin and cinnamon rolls, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Cream cheese for glaze
- Powdered sugar for glaze
- Milk for glaze
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together pumpkin puree, milk, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients until just mixed. Be careful not to overmix; it’s okay if there are a few lumps.
- Divide the batter evenly among the muffin tin.
- Bake for 18-20 minutes until a toothpick comes out clean when inserted into the center of a muffin.
- While the muffins are baking, prepare the cream cheese glaze: beat together cream cheese, powdered sugar, and enough milk to reach the desired consistency.
- Once the muffins are cool, drizzle the glaze over the top and enjoy!
Notes
These muffins are best served warm, plain or with cream cheese glaze. Store in an airtight container for up to three days, or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg