Description

These Pumpkin Cinnamon Roll Muffins combine tender pumpkin-spiced batter with a sweet cinnamon swirl and creamy hazelnut spread for the ultimate fall breakfast treat. Soft, moist, and fragrant, they fill your kitchen with the warm aromas of autumn. Perfect for weekend brunch or a cozy weekday morning.

Ingredients

Scale

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1/2 cup melted butter

1/3 cup milk

1 teaspoon vanilla extract

1/4 cup brown sugar

1 teaspoon cinnamon

1/3 cup hazelnut spread

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl whisk pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla until smooth.

4. Pour wet ingredients into dry and stir until just combined without overmixing.

5. Mix 1/4 cup brown sugar with 1 teaspoon cinnamon for the swirl.

6. Fill each cup halfway with batter, add a teaspoon of cinnamon sugar and a dollop of hazelnut spread, then top with batter to 3/4 full.

7. Use a toothpick to swirl the filling through the batter in each cup.

8. Bake for 18–22 minutes until a toothpick comes out clean and tops are golden.

9. Cool in the pan 5 minutes then transfer to a wire rack and serve warm.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin
Calories: 240
Sugar: 18
Sodium: 200
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 35
Fiber: 2
Protein: 4
Cholesterol: 40

Keywords: pumpkin, cinnamon, muffins, fall, breakfast, hazelnut, pumpkin spice, cozy, autumn