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Pumpkin Cinnamon Roll Muffins

Soft pumpkin-spiced muffins with a buttery cinnamon swirl inside and a sweet drizzle of vanilla glaze on top. They’re quick to make, cozy to eat, and bring all the warmth of a cinnamon roll without the fuss.
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Ingredients
  

For the muffins:

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • ¾ cup pumpkin purée
  • ½ cup vegetable oil
  • ⅔ cup brown sugar
  • ¼ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the cinnamon swirl:

  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons melted butter

For the glaze:

  • 1 cup powdered sugar
  • 2 –3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
  • Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • In another bowl, mix pumpkin purée, oil, brown sugar, milk, eggs, and vanilla until smooth.
  • Fold dry ingredients into wet just until combined.
  • Mix brown sugar, cinnamon, and melted butter for the swirl.
  • Fill muffin cups halfway with batter, add a teaspoon of swirl, cover with more batter to ¾ full, and swirl gently with a toothpick.
  • Bake 16–18 minutes until a toothpick comes out clean.
  • Cool 5 minutes in the pan, then transfer to a rack. Whisk powdered sugar, milk, and vanilla for glaze and drizzle over slightly warm muffins.