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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins You'll Crave This Fall

Deliciously fluffy Pumpkin Cinnamon Roll Muffins infused with warm cinnamon and pumpkin, perfect for breakfast or a sweet snack.
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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
  

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 Enhances the overall flavor profile.
  • 1½ cups all-purpose flour Substitute with a 1:1 gluten-free flour blend for gluten-free options.
  • 1 teaspoon baking soda Acts as a leavening agent for muffin rise.
  • 1 teaspoon baking powder Provides additional leavening to ensure fluffiness.
  • ½ teaspoon salt Balances sweetness and enhances flavors.
  • 1 teaspoon ground cinnamon Adds warmth and the quintessential fall flavor.
Cinnamon Swirl
  • ¼ cup melted butter Brings richness to the swirl.
  • ¼ cup brown sugar Adds moisture and depth, perfect for that cinnamon flavor.
  • 1 teaspoon ground cinnamon Complements the muffins.
Cream Cheese Glaze
  • ½ cup powdered sugar Provides sweetness for the glaze.
  • ½ teaspoon vanilla extract Enhances the glaze flavor.
  • 2–3 tablespoons milk Adjust for glaze consistency.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • Measuring Spoons

Method
 

Preparation
  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: pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. In a small bowl, mix the cinnamon swirl ingredients until smooth.
  6. Scoop the muffin batter into the prepared muffin tin and add the cinnamon swirl mixture on top, swirling gently.
  7. Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
  8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
  9. Whisk together the cream cheese glaze ingredients until smooth and drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Use fresh ingredients for optimal rise. Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer freshness.

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