Pumpkin Cinnamon Roll Muffins

These Pumpkin Cinnamon Roll Muffins are soft, moist, and filled with warm fall spices — perfect for cozy mornings or a sweet afternoon treat. With the rich flavor of pumpkin, the sweetness of cinnamon, and a fluffy muffin texture, this easy recipe is a seasonal must-have.

Quick to mix and made with pantry staples, they’re ideal for breakfast, brunch, or even dessert.

Ingredients

1 cup pumpkin puree
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Instructions

1. Preheat the Oven

Set oven to 350°F (175°C).
Grease a standard 12-cup muffin tin or line with paper liners.

2. Mix Wet Ingredients

In a large mixing bowl, whisk together:

Pumpkin puree
Granulated sugar
Brown sugar
Vegetable oil
Eggs
Vanilla extract

Mix until smooth and well blended.

3. Combine Dry Ingredients

In a separate bowl, stir together:

Flour
Baking powder
Cinnamon
Nutmeg
Salt

4. Combine and Fill

Gradually add the dry ingredients into the pumpkin mixture.
Stir just until combined — do not overmix.

Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

5. Bake

Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the tin for 5 minutes, then transfer to a wire rack.