Pumpkin Cinnamon Roll Muffin
The fluffiest muffins that are perfect for fall
The other day I woke up craving both pumpkin muffins and cinnamon rolls. I couldn’t decide which I wanted more, so I ended up making these cinnamon roll pumpkin muffins that are the best of both worlds. It’s really easy to make and they turn out so fluffy.
INGREDIENTS:
Muffins:
3/4 cup flour
1 tsp baking soda
1 egg
1/2 cup pumpkin puree
1/3 cup sugar
1/3 cup oil
1 tbsp yogurt
1 tbsp cinnamon
Topping:
1/2 cup old-fashioned rolled oats
1 tbsp flour
1/4 cup brown sugar
1/4 cup oil
DIRECTIONS:
1. Preheat the oven to 350F and line your muffin tray. This recipe makes about 5 muffins, but feel free to double or triple for a bigger batch.
2. In a large bowl, combine the egg and sugar together and whisk until it turns pale in color, about 3-5 minutes. Then add the oil, yogurt, and pumpkin puree and mix again. The yogurt adds another dimension of flavor and really helps keep the muffins moist. Also, make sure to use pumpkin puree and not pumpkin pie filling here!
3. Add in your dry ingredients and mix until just combined.
4. Scoop out about 1/2 cup of the batter into a separate bowl and add 1tbsp of cinnamon to the batter and mix again. Set aside.
5. Prepare the oat crumble topping by adding the oats, oil, flour, and brown sugar together. Then mix that together and set aside.
6. Divide the pumpkin batter among the muffin tray, filling each about 2/3 of the way to the top. Then scoop a tbsp or so of the cinnamon batter into each muffin, and swirl it together with a fork or toothpick. Then top the muffins with the oat crumble and gently press it into the batter so it sticks.
7. Bake for about 25 min or until a toothpick inserted into the middle comes out clean, then you’re done!