Pumpkin Cinnamon Roll Muffins 🎃🥐

Ingredients:

1 cup pumpkin puree

1/3 cup granulated sugar

1/3 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

Instructions:

Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.

In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

In another bowl, mix together flour, baking powder, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Let cool slightly before serving.

Cream Cheese Glaze:

Ingredients:

4 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk (adjust for desired consistency)

Instructions:

Soften the cream cheese: Let the cream cheese sit at room temperature until it’s soft enough to mix easily.

Mix the ingredients: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined.

Add vanilla: Stir in the vanilla extract to add flavor.

Thin with milk: Gradually add milk, one tablespoon at a time, until the glaze reaches your desired consistency. If you want a thicker glaze, use less milk; for a thinner drizzle, add a bit more.

Drizzle over muffins: Once the glaze is smooth and pourable, drizzle it over your Pumpkin Cinnamon Roll Muffins.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins |

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