Name: Pumpkin Cinnamon Roll Muffins
Ingredients: 2 cups (250g) all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon ground cloves; ¾ cup (150g) granulated sugar; 1 cup (240g) pumpkin puree (not pumpkin pie filling); 2 large eggs, room temperature; ½ cup (120ml) vegetable oil; ¼ cup (60ml) milk; 1 teaspoon vanilla extract; ⅓ cup (75g) unsalted butter, melted; ⅔ cup (135g) brown sugar, packed; 1½ tablespoons ground cinnamon; 4 oz (113g) cream cheese, softened; 1 cup (120g) powdered sugar; 2-3 tablespoons milk; ½ teaspoon vanilla extract

Description

These Pumpkin Cinnamon Roll Muffins taste like fall wrapped in a swirl of cinnamon sugar magic. Skip the coffee shop line and treat yourself to these homemade beauties instead.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¾ cup (150g) granulated sugar
1 cup (240g) pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
½ cup (120ml) vegetable oil
¼ cup (60ml) milk
1 teaspoon vanilla extract
⅓ cup (75g) unsalted butter, melted
⅔ cup (135g) brown sugar, packed
1½ tablespoons ground cinnamon
4 oz (113g) cream cheese, softened
1 cup (120g) powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract