Print

Pumpkin Cinnamon Roll Muffins Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

These Pumpkin Cinnamon Roll Muffins combine the moist, spiced flavors of pumpkin with the sweet swirl of cinnamon sugar, all topped with a luscious cream cheese glaze. Perfect for a cozy fall breakfast or an indulgent snack, these muffins bring the beloved autumn flavors of pumpkin and cinnamon rolls into a convenient, handheld treat.

Ingredients

Scale

Main 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 Tbsp milk

Instructions

  1. Preheat Oven: Preheat your oven to 350 °F (175 °C) and prepare a 12-cup muffin tin by lining it with paper liners or spraying it with nonstick spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, melted butter (or vegetable oil), granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
  4. Combine Batter: Gently fold the dry ingredients into the wet pumpkin mixture until just combined. Avoid overmixing to keep the muffins tender.
  5. Prepare Cinnamon Swirl: In a small bowl, stir together melted butter, brown sugar, and ground cinnamon until the brown sugar is slightly dissolved and the mixture is uniform.
  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 batter to fill almost to the top. Use a toothpick to swirl the cinnamon mixture gently through the batter, creating a marbled effect.
  7. Bake Muffins: Bake 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.
  8. Make Glaze: While the muffins cool, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth to create the glaze.
  9. Glaze Muffins: Drizzle the cream cheese glaze over the slightly cooled muffins for a sweet finishing touch.

Notes

  • You can substitute vegetable oil for melted butter in the batter for a dairy-free option.
  • Be careful not to overmix the batter to maintain a light, tender texture.
  • The cinnamon swirl can be adjusted in sweetness by varying the amount of brown sugar.
  • Let muffins cool slightly before glazing to prevent the glaze from melting off.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Keywords: pumpkin muffin, cinnamon roll muffin, fall baking, pumpkin cinnamon, cream cheese glaze, autumn breakfast, pumpkin dessert

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