Description

These Pumpkin Cinnamon Roll Muffins combine the delightful flavors of pumpkin and warm cinnamon swirls in a moist, tender muffin topped with a creamy vanilla glaze. Perfect for fall breakfasts or cozy snacks, they blend pumpkin puree with classic cinnamon roll elements for a comforting 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 spray with nonstick cooking spray to prevent sticking.
Mix Wet Ingredients: In a medium bowl, whisk together the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and evenly combined.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
Make the Batter: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to maintain a light texture in your muffins.
Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon for the cinnamon swirl filling.
Assemble Muffins: Spoon batter halfway into each muffin cup, then add a spoonful of the cinnamon swirl mixture on top. Add remaining batter over the swirl and use a toothpick to gently swirl the cinnamon mixture through the batter.
Bake Muffins: Place the muffin tin in the oven and bake for 20–25 minutes or until a toothpick inserted into the center of a muffin comes out clean and tops turn a golden brown.
Prepare Glaze: While muffins bake and start to cool, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons milk until smooth and slightly pourable.
Glaze Muffins: Once muffins are slightly cooled but still warm, drizzle the cream cheese glaze evenly over the tops to add a sweet finishing touch.

Notes

Ensure not to overmix the batter to keep the muffins light and fluffy.
Use pumpkin puree and not pumpkin pie filling for the best flavor and texture.
If you prefer a richer glaze, substitute milk with cream cheese for a cream cheese frosting.
Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
To reheat, warm muffins briefly in the microwave or oven for the best taste and texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 260
Sugar: 18g
Sodium: 210mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: pumpkin cinnamon roll muffins, pumpkin muffins, cinnamon swirl, fall breakfast, pumpkin dessert, moist muffins, cream cheese glaze