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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins: Fall's Cozy Must-Try Treats

These Pumpkin Cinnamon Roll Muffins bring the warm spices of autumn into each fluffy bite, offering a delightful twist on classic cinnamon rolls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Canned Pumpkin Puree Avoid pie filling as it is sweetened and spiced.
  • 0.5 cup Melted Butter Can substitute with vegetable oil.
  • 0.75 cup Granulated Sugar Adjust based on your sweetness preference.
  • 1 Large Egg No noted substitute for this recipe.
  • 1 tsp Vanilla Extract Opt for pure vanilla for the best taste.
  • 1.5 cups All-Purpose Flour 1:1 gluten-free flour blend works as a substitute.
  • 1 tsp Baking Soda Ensure freshness for best results.
  • 1 tsp Baking Powder Ensure freshness for best results.
  • 0.5 tsp Salt Balances sweetness.
  • 1 tsp Ground Cinnamon Adds warmth and spice.
For the Cinnamon Swirl Mixture
  • 0.25 cup Melted Butter Keeps the swirl moist.
  • 0.25 cup Brown Sugar Offers rich sweetness and depth.
  • 1 tsp Ground Cinnamon Adds flavor to the swirl.
For the Cream Cheese Glaze
  • 0.5 cup Powdered Sugar Provides sweetness to the glaze.
  • 0.5 tsp Vanilla Extract Enhances the glaze flavor.
  • 2-3 tbsp Milk Adjust for desired thickness.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
  2. In a large mixing bowl, combine the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract, mixing until smooth.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add dry mix to wet mix, stirring until just combined.
  4. Combine melted butter, brown sugar, and ground cinnamon for the swirl. Mix until smooth and set aside.
  5. Spoon batter into the muffin tin, filling each cup about two-thirds full. Drizzle cinnamon swirl mixture on top.
  6. Gently swirl the cinnamon mixture into the muffin batter to create a marbled effect without overmixing.
  7. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. The muffins should be golden brown on top.
  8. While muffins are baking, mix powdered sugar, vanilla extract, and milk to make the glaze. Adjust thickness as desired.
  9. Allow muffins to cool for 5 to 10 minutes before transferring to a wire rack. Drizzle the cream cheese glaze over the warm muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 2 days or freeze unfrosted for up to 3 months. Thaw and reheat before serving.

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