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Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin Cinnamon Roll Muffins Recipe
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★★★★★

5 from 13 reviews

Delightfully moist and flavorful Pumpkin Cinnamon Roll Muffins combine the warm spices of cinnamon with the rich taste of pumpkin puree, topped with a luscious cream cheese glaze. Perfect for fall breakfasts or cozy snacks, these muffins feature a sweet cinnamon swirl and a soft, tender crumb.

Ingredients

Scale

Muffin Batter

  • 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 tablespoons milk

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray it with nonstick cooking spray to prevent sticking.
  2. Mix wet ingredients: In a large bowl, whisk together the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until you have a smooth, homogeneous mixture.
  3. 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 agents and spices.
  4. Mix wet and dry ingredients: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the muffins tender and light.
  5. Prepare cinnamon swirl: In a small bowl, combine the melted butter, brown sugar, and cinnamon, stirring until fully blended for a rich, sweet cinnamon swirl.
  6. Fill muffin cups: Spoon the batter into each muffin cup until they are about half full. Add a spoonful of the cinnamon swirl mixture on top, then cover with more batter. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter for that classic cinnamon roll pattern.
  7. Bake the muffins: Place the muffin tin in the preheated oven and bake for 20–25 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  8. Make the cream cheese glaze: While the muffins cool, whisk together the powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk in a bowl until smooth and pourable.
  9. Glaze the muffins: Once the muffins are slightly cooled but still warm, drizzle the cream cheese glaze generously over the top to add sweetness and moisture.

Notes

  • You can substitute vegetable oil for melted butter for a dairy-free option.
  • Make sure not to overmix the batter to retain a light and fluffy texture.
  • Use pumpkin puree, not pumpkin pie filling, for best flavor.
  • The glaze can be adjusted by adding more or less milk to reach your desired consistency.
  • 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 doubled and frozen for longer storage; thaw before glazing.

Nutrition

Keywords: Pumpkin muffin, cinnamon roll muffins, fall recipes, pumpkin cinnamon swirl, cream cheese glaze muffins

Find it online: https://bakedbylisa.com/pumpkin-cinnamon-roll-muffins-recipe-2/