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Pumpkin Cinnamon Roll Muffins

Delightful Pumpkin Cinnamon Roll Muffins for Cozy Mornings

These Pumpkin Cinnamon Roll Muffins are irresistible, combining pumpkin and cinnamon for a moist treat perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 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 Ensure it's plain pumpkin puree, not pie filling.
  • ½ cup melted butter Can substitute with vegetable oil for a lighter option.
  • ¾ cup granulated sugar You can reduce the amount for a less sweet muffin.
  • 1 large egg Binds the ingredients together for structure.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1½ cups all-purpose flour Can replace with a 1:1 gluten-free flour blend.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon baking powder Adds extra fluffiness.
  • ½ teaspoon salt Balances sweetness.
  • 1 teaspoon ground cinnamon Infuses warmth and fall flavor.
For the Cinnamon Swirl
  • ¼ cup melted butter Adds richness to the swirl.
  • ¼ cup brown sugar Contributes moisture and depth of flavor.
  • 1 teaspoon ground cinnamon Complements muffin flavor.
For the Cream Cheese Glaze
  • ½ cup powdered sugar Provides sweetness for glazing.
  • ½ teaspoon vanilla extract Flavor enhancer in the glaze.
  • 2–3 tablespoons milk Adjusts the consistency of the glaze.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.
  2. In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of melted butter, ¾ cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract.
  3. In another bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  5. In a small bowl, combine ¼ cup of melted butter, ¼ cup of brown sugar, and 1 teaspoon of ground cinnamon.
  6. Spoon the muffin batter into the lined muffin tin, adding a dollop of the cinnamon swirl mixture on top of each muffin.
  7. Place the muffin tin in the preheated oven and bake for 20-25 minutes until golden.
  8. Remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack.
  9. In a small bowl, whisk together ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2-3 tablespoons of milk until smooth.
  10. Once cooled, drizzle the cream cheese glaze over the muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 900IUCalcium: 20mgIron: 1mg

Notes

Feel free to replace all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option.

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