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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins

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Pumpkin Cinnamon Roll Muffins are perfect for cozy mornings or delightful snacks, combining the warm flavors of pumpkin and cinnamon into soft, fluffy treats. Topped with a sweet cream cheese glaze, these muffins not only bring joy to your breakfast table but also make a fantastic addition to any gathering. With easy-to-follow steps and simple ingredients, these muffins are an ideal choice for both novice and experienced bakers looking to embrace the flavors of fall. Whether enjoyed fresh out of the oven or as part of a brunch spread, these muffins will surely become a favorite in your baking repertoire.

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • ½ cup melted butter (or vegetable oil)
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ cup melted butter (for cinnamon swirl)
  • ¼ cup brown sugar (for cinnamon swirl)
  • 1 tsp ground cinnamon (for cinnamon swirl)
  • ½ cup powdered sugar (for cream cheese glaze)
  • ½ tsp vanilla extract (for cream cheese glaze)
  • 23 Tbsp milk (for cream cheese glaze)

Instructions

  1. Preheat your oven to 350°F and line a muffin tin with liners.
  2. In one bowl, whisk together pumpkin puree, melted butter, granulated sugar, egg, and vanilla until smooth.
  3. In another bowl, mix flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. In a separate bowl, combine melted butter, brown sugar, and ground cinnamon for the swirl.
  6. Fill each muffin cup halfway with batter; add a spoonful of cinnamon swirl mixture and top with more batter. Use a toothpick to create swirls.
  7. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
  8. Prepare glaze by whisking powdered sugar with vanilla extract and milk; drizzle over cooled muffins.

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