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 tablespoon milk
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. Whisk pumpkin puree, melted butter, sugar, egg, and vanilla.
3. Mix dry ingredients in a separate bowl.
4. Combine gently without overmixing.
5. Stir together butter, brown sugar, and cinnamon for the swirl.
6. Layer batter and swirl mixture in muffin cups, swirling lightly with a toothpick.
7. Bake 20–25 minutes until golden.
8. Drizzle glaze over cooled muffins.
Notes
Add nutmeg or cloves for extra warmth.
Mix nuts into the swirl for crunch.
Substitute whole-wheat flour for a heartier version.
Freeze muffins unfrosted and glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
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