Go Back
–+ servings
Pumpkin Cinnamon Roll Muffins

Delightfully Soft Pumpkin Cinnamon Roll Muffins Recipe

These Pumpkin Cinnamon Roll Muffins blend cozy flavors of pumpkin and cinnamon, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup canned pumpkin puree plain, not pie filling
  • ½ cup melted butter or vegetable oil
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour or gluten-free flour blend
  • 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 adjust thickness

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
  2. In a large mixing bowl, combine canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.
  3. In another bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Gradually add dry ingredients to wet ingredients, folding gently until just combined.
  5. In a small bowl, mix melted butter, brown sugar, and ground cinnamon to prepare the cinnamon swirl.
  6. Spoon muffin batter into prepared muffin cups, filling them two-thirds full, and dollop cinnamon swirl on top. Swirl gently.
  7. Bake for 20-25 minutes until golden and a toothpick comes out clean. Cool for 5-10 minutes in the pan.
  8. While cooling, whisk together powdered sugar, vanilla extract, and milk for the glaze. Drizzle over muffins once cooled slightly.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 10IUCalcium: 2mgIron: 4mg

Notes

These muffins are best enjoyed fresh but can be stored for up to 2 days at room temperature or 5 days in the fridge.

Tried this recipe?

Let us know how it was!