Go Back
–+ servings
Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins for a Cozy Fall Morning

Delight in the comforting flavors of Pumpkin Cinnamon Roll Muffins, perfect for cozy fall mornings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup canned pumpkin puree do not use pumpkin pie filling
  • 1/2 cup melted butter or vegetable oil provides richness
  • 3/4 cup granulated sugar sweetens the muffins
  • 1 large egg binds the mixture
  • 1 teaspoon vanilla extract enhances flavor
  • 2 cups all-purpose flour substitute gluten-free if needed
  • 1 teaspoon baking soda leavening agent
  • 1 teaspoon baking powder leavening agent
  • 1/2 teaspoon salt balances sweetness
  • 1 teaspoon ground cinnamon classic cinnamon roll flavor
For the Cinnamon Swirl
  • 1/4 cup melted butter for the swirl
  • 1/2 cup brown sugar for the filling
  • 1 teaspoon ground cinnamon for the filling
For the Cream Cheese Glaze
  • 1 cup powdered sugar sweet base for glaze
  • 2 tablespoons milk adjust for thickness
  • 1/2 teaspoon vanilla extract for glaze flavor

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
  2. In a large bowl, mix together the pumpkin puree, melted butter (or oil), sugar, egg, and vanilla until smooth.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
  4. Gradually mix the dry ingredients into the wet pumpkin mixture until just combined; do not overmix.
  5. In a separate bowl, create the cinnamon swirl mixture by combining melted butter, brown sugar, and cinnamon.
  6. Fill each muffin cup halfway with batter, add a swirl of cinnamon mixture, then top with remaining batter and lightly swirl.
  7. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool for 5 minutes in the tin before transferring to a wire rack.
  8. For the glaze, mix powdered sugar, milk, and vanilla, then drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 1000IUCalcium: 30mgIron: 1mg

Notes

These muffins are vegetarian and can be adapted for gluten-free diets. Store in an airtight container at room temperature for up to 2 days.

Tried this recipe?

Let us know how it was!