Pumpkin Cinnamon Roll Muffins Recipe
These Pumpkin Cinnamon Roll Muffins are a delightful fall treat, combining moist pumpkin-spiced batter with a gooey cinnamon swirl and finished with a smooth cream cheese glaze. Perfect for breakfast or a cozy snack, these muffins bring the flavors of pumpkin spice and cinnamon rolls into an easy-to-make muffin form.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the dry ingredients.
- Blend Batter: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the muffins tender and light.
- Prepare Cinnamon Swirl: In a small bowl, combine melted butter, brown sugar, and cinnamon, stirring until smooth to form the cinnamon swirl mixture.
- Fill Muffin Cups and Add Swirl: Spoon the batter halfway into each muffin cup, then add a spoonful of the cinnamon swirl mixture on top. Add more batter to fill almost to the top and use a toothpick to gently swirl the cinnamon mixture through the batter for a marbled effect.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Make Glaze: While the muffins are cooling, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth and slightly pourable.
- Glaze and Serve: Drizzle the cream cheese glaze over the muffins once they have cooled slightly but are still warm. Allow glaze to set briefly before serving for best flavor and texture.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Adjust milk quantity in glaze for desired consistency—less for thicker glaze, more for thinner drizzling glaze.
- These muffins can be stored in an airtight container for 2-3 days at room temperature or refrigerated for up to a week.
- For a dairy-free option, substitute butter with vegetable oil and use a non-dairy milk in the glaze.
- Using fresh pumpkin puree can increase moisture slightly; adjust flour accordingly if batter feels too wet.
Keywords: pumpkin muffins, cinnamon roll muffins, fall baking, pumpkin spice, cream cheese glaze, breakfast muffins
