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Pumpkin Cinnamon Roll Muffins

Delightful Pumpkin Cinnamon Roll Muffins for Cozy Mornings

These Pumpkin Cinnamon Roll Muffins are a delightful twist on a classic, perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Cupcakes & Muffins
Cuisine American
Servings 12 muffins
Calories 220 kcal

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Spoon
  • Toothpick

Ingredients
  

For the Muffin Batter

  • 1 cup canned pumpkin puree
  • ½ cup melted butter or vegetable oil for a lighter option
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

For the Cinnamon Swirl

  • ¼ cup melted butter
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon

For the Cream Cheese Glaze

  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2-3 tablespoons milk to reach desired consistency

Instructions
 

Baking Instructions

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining each cup with paper liners.
  • In a large mixing bowl, combine pumpkin puree, melted butter, granulated sugar, large egg, and vanilla extract. Stir until well blended.
  • In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  • Gradually add the dry mixture to the pumpkin batter, folding gently until just combined.
  • In a small bowl, combine melted butter, brown sugar, and ground cinnamon to create the cinnamon swirl mixture.
  • Fill muffin cups halfway with batter, add cinnamon swirl, then top with more batter until nearly full.
  • Gently swirl the cinnamon mixture into the batter in each cup for a marbled effect.
  • Bake for 20–25 minutes until golden and a toothpick comes out clean.
  • While muffins bake, whisk powdered sugar, vanilla extract, and milk to prepare the cream cheese glaze.
  • Allow muffins to cool slightly, then drizzle with cream cheese glaze.

Notes

Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage. Allow to cool before glazing to prevent sliding.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 1700IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword autumn recipes, brunch ideas, cozy mornings, easy baking, freezer-friendly treats, Pumpkin Cinnamon Roll Muffins
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