Moist pumpkin muffins swirled with cinnamon-sugar and drizzled with a sweet glaze – perfect cozy fall breakfast or snack.

Scale

1 3/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup pumpkin puree

1/4 cup milk

1 tsp vanilla extract

Cinnamon-Sugar Swirl:

1/4 cup brown sugar

1 tsp ground cinnamon

1 tbsp melted butter

Optional Glaze:

1/2 cup powdered sugar

1–2 tsp milk

1/4 tsp vanilla extract

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

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

3. In a large bowl, cream together butter and sugar until light and fluffy.

4. Beat in eggs, one at a time, then add pumpkin puree, milk, and vanilla extract.

5. Gradually add dry ingredients to wet ingredients and mix until just combined.

6. For the cinnamon-sugar swirl, mix brown sugar, cinnamon, and melted butter.

7. Spoon half of the muffin batter into prepared cups, sprinkle a small amount of cinnamon-sugar swirl, then top with remaining batter.

8. Use a toothpick or skewer to swirl the cinnamon-sugar through the batter.

9. Bake for 18–22 minutes or until a toothpick inserted comes out clean.

10. Optional: Mix glaze ingredients and drizzle over cooled muffins.

For extra flavor, add chopped nuts or chocolate chips to the swirl.

Store in an airtight container for up to 3 days or freeze for longer storage.

Serve warm for a cozy fall treat.

Keywords: pumpkin cinnamon roll muffins, fall muffins, cozy fall breakfast, pumpkin spice muffins