Description
These Pumpkin Cinnamon Roll Muffins are a delightful autumn treat combining the moistness of pumpkin with the warm spices of a classic cinnamon roll. Swirled with a cinnamon-sugar filling and topped with a creamy vanilla glaze, these muffins make for a perfect breakfast or snack throughout the fall season.
Ingredients
Units
Scale
Muffin Batter
- 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 Muffin Tin: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners or spray with nonstick spray to ensure easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, melted butter (or oil), granulated sugar, egg, and vanilla extract until the mixture is smooth and evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to distribute the leavening agents and spices evenly.
- Fold Dry into Wet: Gently fold the dry ingredient mixture into the wet pumpkin mixture just until combined. Be careful not to overmix to keep the muffins tender.
- Prepare Cinnamon Swirl: In a small bowl, combine the melted butter, brown sugar, and cinnamon, stirring until the sugar is moistened and the mixture is well blended.
- Fill Muffin Cups: Spoon batter into the muffin cups, filling each halfway. Add a spoonful of the cinnamon swirl mixture on top of the batter, then cover with more batter. Use a toothpick to gently swirl the cinnamon mixture into the batter for a marbled effect.
- Bake Muffins: Place the muffin tin in the oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffin tops turn golden brown.
- Prepare Glaze: While the muffins cool, whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth and slightly pourable.
- Glaze Muffins: Once the muffins have cooled slightly but are still warm, drizzle the cream cheese glaze over the tops for an added touch of sweetness and moisture. Allow the glaze to set before serving.
Notes
- Add a pinch of nutmeg or cloves alongside the cinnamon for extra warmth and complexity in flavor.
- Mix chopped nuts such as pecans or walnuts into the cinnamon swirl for added crunch and texture.
- Substitute whole-wheat flour for all-purpose flour to create a heartier and more nutritious muffin.
- Freeze muffins without glaze for up to 3 months and apply the glaze after thawing for freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 15g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
