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Pumpkin Cinnamon Roll Muffins

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Delightful baked goods that blend pumpkin and cinnamon in soft, moist muffins topped with a creamy glaze.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup canned pumpkin
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cream cheese
  • 1/2 cup powdered sugar
  • 2 tablespoons milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a muffin tin.
  2. In a bowl, mix the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin, milk, oil, egg, and vanilla.
  4. Combine wet and dry ingredients until just mixed.
  5. Fill muffin cups about 2/3 full.
  6. Bake for 18-20 minutes, or until a toothpick comes out clean.
  7. For the glaze, beat the cream cheese until smooth, then mix in powdered sugar and milk until desired consistency is reached.
  8. Drizzle glaze over warm muffins and enjoy!

Notes

Store any leftover muffins in an airtight container at room temperature for up to three days, and refrigerate for up to a week.

Nutrition

Find it online: https://www.simplefamilydishes.com/pumpkin-cinnamon-roll-muffins-3/