Description
Indulge in the comforting flavors of fall with these Pumpkin Cinnamon Roll Muffins. Soft, fluffy, and topped with a sweet cream cheese glaze, these delightful muffins blend pumpkin and cinnamon for a taste that’s perfect any time of day. They make an excellent choice for breakfast, a cozy snack, or a special dessert at gatherings. Easy to prepare and irresistibly delicious, they are sure to become a seasonal favorite in your home.
Ingredients
Scale
- 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
- For the Cinnamon Swirl: ¼ cup melted butter, ¼ cup brown sugar, 1 tsp ground cinnamon
- For the Cream Cheese Glaze: ½ cup powdered sugar, ½ tsp vanilla extract, 2–3 Tbsp milk
Instructions
- Preheat your oven to 350°F and line a muffin tin with liners.
- In a bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla until smooth.
- In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined.
- For the cinnamon swirl, mix melted butter with brown sugar and cinnamon in a small bowl.
- Fill each muffin cup halfway with batter; add a spoonful of the cinnamon swirl on top and cover with more batter. Use a toothpick to create swirls.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Prepare the cream cheese glaze by whisking together powdered sugar, vanilla extract, and milk until you reach desired consistency. Drizzle over cooled muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 220
- Sugar: 12g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg