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Pumpkin Cinnamon Roll Muffins

Irresistible Pumpkin Cinnamon Roll Muffins You’ll Love

Delight in these Pumpkin Cinnamon Roll Muffins, a quick and easy treat bursting with fall flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Sifter

Ingredients
  

For the Muffin Batter

  • 1 cup canned pumpkin puree
  • ½ cup melted butter (or vegetable oil)
  • ¾ cup granulated sugar can substitute with brown sugar
  • 1 large egg omit for a vegan version
  • 1 teaspoon vanilla extract use good quality for best results
  • 2 cups all-purpose flour can substitute with whole wheat flour
  • 1 teaspoon baking soda ensure it's fresh
  • 1 teaspoon baking powder can substitute double amount of baking soda if out
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon more can be added for extra spice

For the Cinnamon Swirl

  • 2 tablespoons melted butter
  • ¼ cup brown sugar light or dark
  • 1 teaspoon ground cinnamon adjust to preference

For the Cream Cheese Glaze

  • 1 cup powdered sugar sift for a lump-free finish
  • ½ teaspoon vanilla extract use a little more for a richer taste
  • 2 tablespoons milk adjust for desired glaze consistency

Instructions
 

Preparation Steps

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large mixing bowl, whisk together the canned pumpkin puree, melted butter (or vegetable oil), granulated sugar, egg, and vanilla extract until well combined.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  • Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
  • In a small bowl, mix the melted butter, brown sugar, and ground cinnamon to create the cinnamon swirl.
  • Pour half of your muffin batter into the prepared muffin tin. Drizzle half of the cinnamon mixture over the batter.
  • Spoon the remaining muffin batter on top and finish with the last of your cinnamon mixture, gently swirling it.
  • Bake for 20-25 minutes, checking for doneness with a toothpick.
  • While muffins bake, whisk together the powdered sugar, vanilla extract, and milk for the glaze.
  • Allow muffins to cool slightly before drizzling with glaze.

Notes

For best flavor, ensure all ingredients are at room temperature before mixing. Allow muffins to cool slightly before glazing for the best appearance.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 3000IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword baking, Brunch, easy muffins, Fall Recipes, Muffin Recipes, Pumpkin Cinnamon Roll Muffins
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