Description
These Pumpkin Cinnamon Roll Muffins combine the cozy flavors of fall—pumpkin, cinnamon, and a sweet cream cheese glaze—into soft, fluffy muffins that are easy to make and perfect for any time of day.
Ingredients
- 1 cup canned pumpkin puree
- ½ cup melted butter (or vegetable oil)
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- For the cinnamon swirl:
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- For the cream cheese glaze:
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 2–3 Tbsp milk
Instructions
- Preheat oven to 350 °F and line a 12‑cup muffin tin with liners or spray with nonstick spray.
- In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold dry ingredients into wet until just combined—don’t overmix.
- In a small bowl, stir together melted butter, brown sugar, and cinnamon for the swirl.
- Fill muffin cups halfway with batter. Top each with a spoonful of cinnamon swirl, then add more batter. Swirl lightly with a toothpick.
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean and tops are golden.
- While muffins cool, whisk glaze ingredients until smooth. Drizzle over slightly cooled muffins.
Notes
- Add nutmeg or cloves for extra warmth.
- Mix chopped nuts into the swirl for crunch.
- Sub whole-wheat flour for a heartier texture.
- Freeze muffins unfrosted and glaze after thawing.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
