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Pumpkin Cinnamon Roll Muffins

Delicious Pumpkin Cinnamon Roll Muffins That Are Fall Perfect

These Pumpkin Cinnamon Roll Muffins blend comforting autumn flavors, featuring a cinnamon swirl and a creamy glaze for a delightful treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Canned Pumpkin Puree use plain pumpkin puree, not pie filling, for best results.
  • ½ cup Melted Butter can swap with vegetable oil.
  • ¾ cup Granulated Sugar no direct substitution noted.
  • 1 large Egg no substitution noted for eggless version.
  • 1 teaspoon Vanilla Extract no substitution noted.
  • 1½ cups All-Purpose Flour can use 1:1 gluten-free flour blend for gluten sensitivity.
  • 1 teaspoon Baking Soda no substitution noted.
  • 1 teaspoon Baking Powder no substitution noted.
  • ½ teaspoon Salt no substitution noted.
  • 1 teaspoon Ground Cinnamon no substitution noted.
For the Cinnamon Swirl
  • ¼ cup Melted Butter no substitution noted.
  • ¼ cup Brown Sugar no direct substitution noted.
  • 1 teaspoon Ground Cinnamon no substitution noted.
For the Cream Cheese Glaze
  • ½ cup Powdered Sugar no substitution noted.
  • ½ teaspoon Vanilla Extract no substitution noted.
  • 2–3 tablespoons Milk use more for thinner glaze.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, combine the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract. Whisk until smooth.
  3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Gradually add the dry ingredients to the wet mixture and stir gently until just combined. Set aside.
  5. Mix the melted butter, brown sugar, and ground cinnamon for the swirl in a small bowl.
  6. Fill each muffin cup halfway with batter, drizzle with the cinnamon mixture, and top with more batter.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Let muffins cool for 5 minutes before transferring to a wire rack. Prepare the glaze and drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, avoid overmixing the batter and ensure the cream cheese for the glaze is softened.

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