Description
These Pumpkin Cinnamon Roll Muffins combine the cozy flavors of pumpkin, cinnamon, and a sweet cream cheese glaze into soft, fluffy muffins that are perfect for fall breakfasts, snacks, or desserts.
Ingredients
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 swirl)
¼ cup brown sugar (for swirl)
1 tsp ground cinnamon (for swirl)
½ cup powdered sugar (for glaze)
½ tsp vanilla extract (for glaze)
2–3 tbsp milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
- Whisk pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Fold dry ingredients into wet until just combined. Do not overmix.
- Mix swirl ingredients: melted butter, brown sugar, and cinnamon.
- Fill muffin cups halfway with batter, add a spoonful of swirl, then top with more batter. Swirl lightly with a toothpick.
- Bake 20–25 minutes, until a toothpick comes out clean.
- Cool slightly, then whisk glaze ingredients until smooth. Drizzle over muffins and allow to set before serving.
Notes
- Add nutmeg, cloves, or allspice for deeper spice flavor.
- Mix chopped pecans or walnuts into the swirl for crunch.
- Swap half the flour for whole wheat for a heartier muffin.
- Use plant-based milk and butter for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
