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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins

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Indulge in the warm flavors of fall with these delightful Pumpkin Cinnamon Roll Muffins. These soft and fluffy muffins are packed with pumpkin goodness and a swirl of cinnamon, making them the perfect treat for breakfast or as a cozy snack any time of day. Topped with a luscious cream cheese glaze, they stand out from ordinary muffins, offering a sweet twist that everyone will love. Simple to make and perfect for gatherings, these muffins truly capture the essence of autumn.

Ingredients

Scale
  • 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 cinnamon swirl)
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon (for cinnamon swirl)
  • ½ cup powdered sugar (for cream cheese glaze)
  • ½ tsp vanilla extract (for cream cheese glaze)
  • 23 Tbsp milk (for cream cheese glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or spray with nonstick spray.
  2. In a bowl, whisk together pumpkin puree, melted butter, granulated sugar, egg, and vanilla until smooth.
  3. In another bowl, mix together flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Fold dry ingredients into wet mixture until just combined; some lumps are okay.
  5. Prepare the cinnamon swirl by combining melted butter, brown sugar, and ground cinnamon in a small bowl.
  6. Fill each muffin cup halfway with batter. Add a spoonful of cinnamon swirl on top and then more batter until nearly full. Use a toothpick to create a light swirl.
  7. Bake for about 20–25 minutes or until a toothpick inserted in the center comes out clean.
  8. While cooling slightly, whisk together powdered sugar, vanilla extract, and milk for the glaze. Drizzle over muffins before serving.

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