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Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin Cinnamon Roll Muffins Recipe
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★★★★★

4.7 from 14 reviews

These Pumpkin Cinnamon Roll Muffins combine the warm, spiced flavors of pumpkin and cinnamon with a soft, moist texture, topped with a sweet cream cheese glaze. Perfect for autumn breakfasts or cozy snacks, these muffins feature a delightful cinnamon swirl inside that mimics the classic cinnamon roll taste in convenient, handheld form.

Ingredients

Scale

Wet Ingredients

  • 1 cup canned pumpkin puree
  • ½ cup melted butter (or vegetable oil)
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon

Cinnamon Swirl

  • ¼ cup melted butter
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon

Cream Cheese Glaze

  • ½ cup powdered sugar
  • ½ tsp vanilla extract
  • 2–3 Tbsp milk

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners or lightly spray with nonstick cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
  4. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture until just combined; be careful not to overmix to keep the muffins tender and light.
  5. Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon to create the cinnamon swirl filling.
  6. Assemble Muffins: Fill each muffin cup halfway with the batter, then spoon a small amount of the cinnamon swirl mixture on top. Add the remaining batter over the swirl and gently use a toothpick or skewer to create a marbled swirl effect inside the muffins.
  7. Bake: Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  8. Prepare Glaze: While the muffins cool, whisk together the powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth and pourable.
  9. Glaze Muffins: Drizzle the cream cheese glaze over the muffins once they are slightly cooled to add a sweet, creamy finish.

Notes

  • Use canned pumpkin puree for consistent moisture and flavor; avoid pumpkin pie filling which contains added sugars and spices.
  • If you prefer, substitute melted vegetable oil instead of butter for a dairy-free option.
  • Do not overmix the batter to prevent tough muffins.
  • The cinnamon swirl can be adjusted for sweetness by adding more or less brown sugar.
  • For a richer glaze, substitute milk with cream cheese softened and mixed with powdered sugar and vanilla.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: pumpkin muffins, cinnamon roll muffins, pumpkin cinnamon muffins, fall recipes, breakfast muffins, spiced muffins

Find it online: https://todayfoodrecipe.com/pumpkin-cinnamon-roll-muffins-recipe/