Cinnamon Roll Pumpkin Muffins Made Easy in Your Pressure Cooker
Delicious pumpkin muffins with cinnamon swirls cooked effortlessly in a pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Muffin pan
- 1 Trivet
- 1 Rack
Ingredients
Main Ingredients
- 1 cup canned pumpkin puree
- ½ cup melted butter
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup melted butter for swirl
- ¼ cup brown sugar for swirl
- 1 teaspoon ground cinnamon for swirl
- ½ cup powdered sugar for drizzle
- 1 tablespoon softened cream cheese for drizzle
- ½ teaspoon vanilla extract for drizzle
- 2-3 tablespoons milk for drizzle
Instructions
Instructions
- Line your muffin tin with paper liners and preheat your oven. For pressure cooker, place a trivet and a rack that fits your muffin pan inside.
- In a large bowl, mix canned pumpkin puree, melted butter, sugar, vanilla, and egg. Whisk until smooth.
- In another bowl, combine all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mix well.
- Slowly add dry ingredients into wet mix, stirring gently with a spatula.
- For the swirl, mix extra melted butter, brown sugar, and cinnamon. Spoon batter into muffin cups, add swirl mix, and top with more batter.
- Put muffin pan on trivet inside pressure cooker, add 1 cup water at bottom. Close lid, seal, and cook on high pressure for 15 minutes. Then natural release for 5 minutes and quick release.
- Open lid carefully, test muffins with toothpick for doneness.
Notes
Ensure all ingredients are measured accurately. Serve muffins warm with coffee or tea.