Ally's Recipe Finds: PUMPKIN CINNAMON ROLL MUFFINS?!

OH. MY. GOURD. What a way to say, Happy National Cinnamon Roll day! Make these muffins this weekend and send us your pictures if you make them!

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 begin, preheat your oven to 350°F (175°C). While it’s heating up, grease a muffin tin or line it with paper liners to make sure those muffins don’t stick!

Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth. Make sure everything is well combined so the muffins turn out moist and flavorful.

Mix Dry Ingredients: In another bowl, combine the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Stir everything together so that the spices are evenly distributed in the flour mixture.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix—the key to soft, fluffy muffins is minimal stirring.

Bake the Muffins: Divide the batter evenly among your prepared muffin cups, filling each about 3/4 full. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Once they’re done, let the muffins cool slightly before serving. The aroma of these freshly baked treats will be irresistible, but giving them a few minutes to cool will enhance the flavors even more.

Notes

Don’t overmix the batter. Overmixing can result in dense muffins, and nobody wants that! Gently fold in the dry ingredients just until everything is combined.

Pumpkin puree vs. pumpkin pie filling: Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices that will throw off the flavor.

Storage: Store these muffins in an airtight container for up to three days at room temperature or freeze them for up to a month. Just pop one in the microwave for a few seconds to warm it up, and it’ll taste fresh from the oven!

—  https://recipemaestro.com/pumpkin-cinnamon-roll-muffins/?fbclid=IwY2xjawFsvXJleHRuA2FlbQIxMAABHSCs_r017_ihvmff7CnFYyFhveARHpqaea18w9kXzwkSdgq0p51Vtx7gXg_aem_ofEcKZNHDy97AEF-x9Zc7Q