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Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin Cinnamon Roll Muffins Recipe
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★★★★★

5 from 13 reviews

These Pumpkin Cinnamon Roll Muffins combine the cozy flavors of fall—pumpkin spice and cinnamon swirls—with the convenience of muffins. Moist and tender pumpkin batter is enhanced by a sweet cinnamon swirl and finished with a creamy vanilla cream cheese glaze, perfect for breakfast or a comforting treat any time of day.

Ingredients

Scale

Muffin Batter

  • 1 cup canned pumpkin puree
  • ½ cup melted butter (or substitute vegetable oil)
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Cinnamon Swirl

  • ¼ cup melted butter
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon

Cream Cheese Glaze

  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk (use more for thinner glaze)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with liners or spray with nonstick spray to prevent sticking.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth and fully combined.
  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 leavening agents and spices.
  4. Combine Batter: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to maintain a tender crumb.
  5. Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until well blended to create the cinnamon swirl mixture.
  6. Layer Muffins: Fill each muffin cup halfway with the pumpkin batter. Spoon a dollop of the cinnamon swirl mixture on top of the batter, then add more batter until the cup is nearly full. Lightly swirl the cinnamon mixture into the batter using a toothpick to create a marbled effect.
  7. Bake Muffins: Bake 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.
  8. Prepare Glaze: While the muffins bake, whisk together the powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk in a bowl until smooth and pourable. Add more milk if a thinner consistency is desired.
  9. Glaze Muffins: Once the muffins have cooled slightly, drizzle the cream cheese glaze generously over the tops to finish.

Notes

  • Be careful not to overmix the batter to keep the muffins light and tender.
  • You can substitute vegetable oil for melted butter to make the recipe dairy-free.
  • Use a toothpick or skewer to create visible cinnamon swirls without fully blending the cinnamon mixture into the batter.
  • For a stronger cream cheese flavor, add 2 tablespoons of softened cream cheese to the glaze and whisk until smooth.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition

Keywords: pumpkin muffins, cinnamon roll muffins, fall baking, pumpkin spice, cream cheese glaze, breakfast muffins

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