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Pumpkin Cinnamon Roll Muffins

Delicious Pumpkin Cinnamon Roll Muffins for Cozy Mornings

Enjoy these Pumpkin Cinnamon Roll Muffins, a delightful treat combining the cozy essence of autumn in a fluffy, quick recipe perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup canned pumpkin puree Ensure you use plain pumpkin puree, not pie filling.
  • ½ cup melted butter Can be substituted with vegetable oil for a lighter option.
  • ¾ cup granulated sugar Consider reducing if you prefer a less sweet muffin.
  • 1 large egg Binds the ingredients together for structure.
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour Substitute with a 1:1 gluten-free flour blend for gluten-free muffins.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon baking powder Provides additional leavening.
  • ½ teaspoon salt Balances sweetness.
  • 1 teaspoon ground cinnamon Adds warmth and quintessential fall flavor.
For the Cinnamon Swirl
  • ¼ cup melted butter Brings richness to the swirl.
  • ¼ cup brown sugar Adds moisture and depth.
  • 1 teaspoon ground cinnamon Intensifies the cinnamon taste.
For the Cream Cheese Glaze
  • ½ cup powdered sugar Provides sweetness for the glaze.
  • ½ teaspoon vanilla extract Enhances glaze flavor.
  • 2–3 tablespoons milk Adjust for glaze consistency.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the wet ingredients and mix until smooth.
  3. In a separate bowl, whisk together the dry ingredients.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. In a small bowl, mix the ingredients for the cinnamon swirl.
  6. Scoop the muffin batter into the prepared tins, filling each cup about two-thirds full and add the cinnamon mixture on top.
  7. Bake for 20–25 minutes until the tops are golden brown and a toothpick comes out clean.
  8. Cool the muffins in the tin for a few minutes before transferring to a wire rack.
  9. In a bowl, combine the ingredients for the cream cheese glaze until smooth.
  10. Drizzle the cream cheese glaze over the cooled muffins.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 180mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Expert Tips: Don’t overmix the batter, use fresh ingredients, let them cool before glazing, and store correctly for best results.

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