Description
These Pumpkin Cinnamon Roll Muffins are the perfect fall treat, combining the moist richness of pumpkin puree with the warm, spicy flavors of cinnamon and a sweet cream cheese glaze. Soft, fluffy, and swirled with a delicious cinnamon sugar filling, these muffins are ideal for breakfast, brunch, or a cozy snack.
Ingredients
Scale
Main 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
Cinnamon Swirl
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 tsp ground cinnamon
Cream Cheese Glaze
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 2–3 Tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the muffins tender.
- Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon to create the sweet cinnamon swirl filling.
- Assemble Muffins: Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of the cinnamon swirl mixture on top of the batter. Add more batter to fill nearly to the top of the cups and gently swirl the cinnamon mixture into the batter with a toothpick for a marbled effect.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Prepare Glaze: While the muffins cool, whisk together the powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth and slightly runny.
- Glaze Muffins: Drizzle the cream cheese glaze over the slightly cooled muffins for a sweet, creamy finishing touch.
Notes
- Use canned pumpkin puree for consistent moisture and flavor—avoid pumpkin pie filling which contains added spices and sugar.
- If you prefer, substitute melted butter with vegetable oil for a dairy-free option.
- Do not overmix the batter to avoid dense muffins; a few lumps are fine.
- To make a thicker glaze, use less milk; for a runnier glaze, add more milk in small increments.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 3 months; thaw at room temperature before glazing.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: pumpkin muffins, cinnamon roll muffins, fall recipes, pumpkin dessert, breakfast muffins, pumpkin cinnamon swirl
