Description
These Pumpkin Cinnamon Roll Muffins combine the cozy flavors of pumpkin and cinnamon with a sweet swirl and a luscious cream cheese glaze. Perfect for fall breakfasts or snacks, they are moist, flavorful, and easy to make in a standard oven.
Ingredients
Units
Scale
Main Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup melted butter (or vegetable oil)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Cinnamon Swirl
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Cream Cheese Glaze
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 Tbsp milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners or spray with nonstick spray to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, whisk together the canned pumpkin puree, melted butter (or vegetable oil), granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure they are evenly distributed.
- Blend Batter: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the muffins tender.
- Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and cinnamon until well blended to create the cinnamon swirl mixture.
- Assemble Muffins: Fill each muffin cup halfway with the pumpkin batter. Spoon a portion of the cinnamon swirl on top of the batter in each cup, then add more batter to fill the cups almost to the top. Use a toothpick to lightly swirl the cinnamon mixture into the batter for a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Prepare Glaze: While the muffins cool, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth and drizzleable.
- Glaze Muffins: Drizzle the cream cheese glaze over the slightly cooled muffins for a sweet and creamy finish.
Notes
- Add a pinch of nutmeg or cloves to the dry ingredients for extra warmth and a more complex flavor profile.
- Mix chopped nuts into the cinnamon swirl for added texture and crunch.
- Substitute whole-wheat flour for all-purpose flour if you prefer a heartier, more wholesome muffin.
- You can freeze the muffins unfrosted and apply the glaze after thawing to preserve freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
