Description
These Pumpkin Cinnamon Roll Muffins are a delightful fall-inspired treat combining moist pumpkin-flavored muffin batter with a rich cinnamon-sugar swirl and finished with a smooth cream cheese glaze. Perfect for breakfast or a cozy snack, they deliver the warm spices of cinnamon and the subtle sweetness of pumpkin in every bite.
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: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners or spray it well with nonstick cooking spray to prevent sticking.
- Make the Wet Mixture: In a large bowl, whisk together the canned pumpkin puree, melted butter (or oil), granulated sugar, egg, and vanilla extract until the mixture is smooth and homogeneous.
- Mix 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 and spice.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet pumpkin mixture just until combined. Be careful not to overmix, as this can lead to dense muffins.
- Prepare Cinnamon Swirl: In a small bowl, combine the melted butter, brown sugar, and cinnamon for the swirl filling and stir until smooth and combined.
- Assemble Muffins: Spoon muffin batter halfway into each muffin cup. Add a spoonful of the cinnamon swirl mixture on top of the batter and then add more batter to fill each cup almost to the top. Use a toothpick to swirl the cinnamon mixture lightly through the batter for a marbled effect.
- Bake: Bake the muffins in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin 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 the glaze is smooth and pourable.
- Glaze and Serve: Drizzle the cream cheese glaze over the slightly cooled muffins. Allow the glaze to set for a few minutes before serving for best texture and flavor.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Do not overmix the batter to keep the muffins light and fluffy.
- Feel free to substitute melted butter with vegetable oil for a dairy-free option.
- The glaze can be adjusted in thickness by adding more milk for a thinner glaze or more powdered sugar for a thicker consistency.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can also be frozen for up to 2 months; thaw before glazing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: pumpkin muffins, cinnamon swirl, fall recipes, breakfast muffins, cream cheese glaze, pumpkin spice, easy muffins
