Description
Delight in these moist and flavorful Pumpkin Cinnamon Roll Muffins, perfectly spiced with cinnamon and swirled with a sweet brown sugar filling. Topped with a luscious cream cheese glaze, these muffins combine the cozy flavors of pumpkin spice and cinnamon rolls into a convenient, portable treat ideal for breakfast or a festive snack.
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 and Prepare: 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 ensure easy removal of the muffins.
- 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 well combined, creating the wet base for your muffins.
- 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 Ingredients Together: Gently fold the dry ingredients into the wet pumpkin mixture just until combined; be careful not to overmix to maintain a tender crumb.
- Prepare Cinnamon Swirl: In a small bowl, stir together melted butter, brown sugar, and ground cinnamon, creating the signature sweet cinnamon swirl filling.
- Assemble Muffins: Spoon the batter halfway into each muffin cup. Add a spoonful of the cinnamon swirl mixture on top of the batter in each cup, then cover with the remaining batter. Use a toothpick to lightly swirl the cinnamon filling through the batter for a beautiful marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffin tops are golden brown.
- Make the Glaze: While the muffins cool, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk in a small bowl until smooth and pourable.
- Glaze and Serve: Drizzle the cream cheese glaze generously over the muffins once they are slightly cooled to prevent melting. Serve warm or at room temperature for the best texture and flavor.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- To make these muffins dairy-free, substitute butter with vegetable oil and use a plant-based milk for the glaze.
- Check the muffins near the end of baking to avoid overbaking; a toothpick should come out clean but the muffins should remain moist.
- For an extra cinnamon kick, sprinkle a little cinnamon sugar on top before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
