Pumpkin Cinnamon Roll Muffins
Delicious Pumpkin Cinnamon Roll Muffins that are cozy and indulgent, perfect for fall.
Equipment
- muffin tin
- Mixing bowls
- Whisk
- toothpick
Ingredients
- 1 cup canned pumpkin puree
- ½ cup melted butter (or vegetable oil)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup melted butter for cinnamon swirl
- ¼ cup brown sugar for cinnamon swirl
- 1 teaspoon ground cinnamon for cinnamon swirl
- ½ cup powdered sugar for cream cheese glaze
- ½ teaspoon vanilla extract for cream cheese glaze
- 2–3 tablespoon milk for cream cheese glaze
Instructions
- Preheat oven to 350 °F and line a 12‑cup muffin tin with liners or spray with nonstick spray.
- In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold dry ingredients into wet until just combined—don’t overmix.
- In a small bowl, stir together melted butter, brown sugar, and cinnamon for the swirl.
- Fill muffin cups halfway with batter. Top each with a spoonful of cinnamon swirl, then add more batter. Swirl lightly with a toothpick.
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean and tops are golden.
- While muffins cool, whisk glaze ingredients until smooth. Drizzle over slightly cooled muffins.
Notes
Add nutmeg or cloves for extra warmth. Mix chopped nuts into the swirl for crunch. Sub whole-wheat flour for a heartier texture. Freeze muffins unfrosted and glaze after thawing.
Nutrition
Serving: 1muffinCalories: 230kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 35mgSodium: 180mgFiber: 1gSugar: 16g
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