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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins That You’ll Love This Fall

Enjoy delightful Pumpkin Cinnamon Roll Muffins, a perfect blend of autumn flavors for cozy mornings or afternoons.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup canned pumpkin puree Use plain pumpkin puree for best results.
  • ½ cup melted butter or vegetable oil Butter adds flavor, oil makes it lighter.
  • ¾ cup granulated sugar Can be replaced with brown sugar for deeper flavor.
  • 1 large egg Substitute with a flax egg for vegan option.
  • 1 teaspoon vanilla extract No substitutions recommended.
  • 1½ cups all-purpose flour Use a gluten-free flour blend if needed.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon baking powder Adds additional leavening for fluffiness.
  • ½ teaspoon salt Balances sweetness.
  • 1 teaspoon ground cinnamon Feel free to mix in other spices for depth.
For the Cinnamon Swirl
  • ¼ cup melted butter Creates the swirl texture.
  • ¼ cup brown sugar Can substitute with granulated sugar.
  • 1 teaspoon ground cinnamon Enhances swirl flavor.
For the Cream Cheese Glaze
  • ½ cup powdered sugar Adds sweetness.
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk Adjust for desired consistency.

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.
  2. In a large bowl, combine the canned pumpkin puree, melted butter (or vegetable oil), sugar, egg, and vanilla extract until smooth.
  3. In another bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  5. In a small bowl, mix melted butter, brown sugar, and ground cinnamon to create the cinnamon swirl.
  6. Evenly divide the muffin batter among the prepared muffin tins and gently swirl in the cinnamon mixture.
  7. Place the muffin tin in the oven and bake for 20-25 minutes until a toothpick comes out clean.
  8. Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack.
  9. While cooling, whisk together powdered sugar, vanilla extract, and milk to create the cream cheese glaze.
  10. Once cooled, drizzle the glaze over the muffins.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store muffins in an airtight container for up to 2 days. For longer storage, freeze unfrosted muffins and glaze before serving.

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