Description
Delight in these moist and flavorful Pumpkin Cinnamon Roll Muffins, perfect for fall mornings or a cozy snack. They combine the rich spiced flavors of pumpkin and cinnamon swirl with a creamy vanilla cream cheese glaze for an irresistible treat.
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 Tbsp milk
Instructions
- Preheat oven: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners or grease it with nonstick 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 leavening agents and spices.
- Fold dry into wet: Gently fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to keep the muffins light and tender.
- Prepare cinnamon swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon for the cinnamon swirl filling.
- Assemble muffins: Fill each muffin cup halfway with the batter. Add a spoonful of the cinnamon swirl mixture on top of the batter, then cover with the remaining batter. Use a toothpick to gently swirl the cinnamon mixture through the batter for a beautiful marbled effect.
- Bake: Bake the muffins in the preheated oven for 20 to 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 the powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk in a small bowl until the glaze is smooth and pourable.
- Glaze muffins: Drizzle the cream cheese glaze over slightly cooled muffins, allowing the glaze to set slightly before serving for a delicious finishing touch.
Notes
- For dairy-free options, substitute butter with coconut oil and use a plant-based milk for the glaze.
- Make sure not to overmix the batter to prevent dense muffins.
- If you prefer a stronger cinnamon flavor, increase the cinnamon in the swirl to 1½ teaspoons.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slightly in the microwave before serving to enjoy a fresh-baked taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 15g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin muffins, cinnamon roll muffins, pumpkin spice, fall baking, cream cheese glaze, breakfast muffins
