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Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin Cinnamon Roll Muffins Recipe
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★★★★★

4.8 from 7 reviews

These Pumpkin Cinnamon Roll Muffins combine the warm, comforting flavors of pumpkin and cinnamon swirl in a moist, fluffy muffin. Topped with a sweet cream cheese glaze, they make a perfect seasonal treat for breakfast or dessert.

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 Oven 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 well with nonstick spray to ensure easy removal of muffins.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and homogenous.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
  4. Fold Ingredients Together: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the muffins light and fluffy.
  5. Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon to make the flavorful cinnamon swirl.
  6. Assemble Muffins: Fill each muffin cup halfway with the pumpkin batter. Add a spoonful of the cinnamon swirl mixture on top, then cover with more pumpkin batter until the cups are about three-quarters full. Swirl the top lightly with a toothpick to create marbled cinnamon ribbons.
  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 muffin tops are golden brown.
  8. Make Cream Cheese Glaze: While the muffins bake, whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth. Adjust the milk quantity for your desired glaze consistency.
  9. Glaze and Serve: Let the muffins cool slightly in the tin, then drizzle the cream cheese glaze over the warm muffins. Allow glaze to set before serving for best results.

Notes

  • For a dairy-free option, substitute melted butter with vegetable oil or coconut oil and use a dairy-free glaze.
  • Ensure not to overmix the batter to maintain the muffins’ tender crumb.
  • You can store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Adjust the cinnamon swirl quantity according to your preference for sweetness and spice.
  • If you prefer a thicker glaze, reduce the milk by a tablespoon or more.

Nutrition

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

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