Ingredients
Scale
- For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup melted butter (slightly cooled)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl:
- 1/4 cup butter, softened
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Preparation and Oven Setup: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with butter or non-stick cooking spray. You can also use paper liners, though greasing the tin directly helps the edges of the cinnamon swirl caramelize against the pan.
- Step 2: Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, and salt. Ensure there are no large clumps of brown sugar remaining.
- Step 3: Combine Wet Ingredients: In a separate medium bowl, whisk the pumpkin puree, eggs, melted butter, milk, and vanilla extract until smooth. Slowly pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough.
- Step 4: Create the Cinnamon Swirl: In a small bowl, mash together the softened butter, brown sugar, and ground cinnamon with a fork until it forms a thick paste. This will be the “heart” of your cinnamon roll flavor.
- Step 5: Layering and Swirling: Fill each muffin cup about half-way with the pumpkin batter. Drop a small spoonful of the cinnamon mixture onto the batter. Add the remaining pumpkin batter on top. Finish with one more small dollop of the cinnamon mixture. Use a toothpick or a small knife to gently swirl the cinnamon mixture into the pumpkin batter in a figure-eight motion.
- Step 6: Baking: Place the muffin tin in the center rack of the oven. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
- Step 7: Glazing and Serving: While the muffins cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze generously over the warm muffins. Serve immediately for the best texture.
- Cook Time: 40 minutes