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Pumpkin Cinnamon Roll Muffins

Delicious Pumpkin Cinnamon Roll Muffins for Cozy Fall Mornings

These Pumpkin Cinnamon Roll Muffins are a perfect treat for fall, filled with cozy flavors and topped with cream cheese glaze.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Canned Pumpkin Puree Use plain pumpkin puree
  • 1/2 cup Melted Butter Or vegetable oil for a lighter texture
  • 3/4 cup Granulated Sugar No substitutions recommended
  • 1 large Egg A flax egg can be used for vegan option
  • 1 teaspoon Vanilla Extract Avoid imitation for best results
  • 2 cups All-Purpose Flour Can be replaced with gluten-free flour blend
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder Check for gluten-free options
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon Essential for flavor
For the Cinnamon Swirl
  • 2 tablespoons Melted Butter Vegetable oil can be used as a substitute
  • 1/4 cup Brown Sugar Coconut sugar works as an alternative
For the Cream Cheese Glaze
  • 1 cup Powdered Sugar Reduce for less sweet option
  • 2 tablespoons Milk Adjust for consistency

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line muffin tin with paper liners.
  2. In a large bowl, whisk together pumpkin puree, melted butter (or oil), sugar, egg, and vanilla until smooth.
  3. Sift together flour, baking soda, baking powder, salt, and cinnamon in another bowl.
  4. Gradually add dry ingredients to wet mixture, stirring until just combined.
  5. In a small bowl, mix melted butter, brown sugar, and an extra dash of cinnamon to create the cinnamon swirl.
  6. Spoon muffin batter into lined cups, fill two-thirds full, and drop in the cinnamon mixture. Swirl gently with a knife.
  7. Bake for 20-25 minutes until tops are golden and a toothpick comes out clean.
  8. Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
  9. In a bowl, mix powdered sugar, vanilla, and milk to create glaze, adjusting thickness as needed.
  10. Drizzle the cream cheese glaze over cooled muffins and let it set.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For maximum freshness, store muffins in an airtight container for up to 2 days or refrigerate for up to a week.

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