Description
Pumpkin Cinnamon Roll Muffins are the ultimate autumn delight, combining the rich flavors of pumpkin and cinnamon in a soft, fluffy treat. Topped with a luscious cream cheese glaze, these muffins are perfect for breakfast, brunch, or an afternoon snack. Their warm spices and sweet swirl make them a comforting favorite that everyone will love. Easy to prepare with minimal ingredients, these muffins capture the essence of fall in every bite.
Ingredients
Scale
- 1 cup canned pumpkin puree
- ½ cup melted butter
- ¾ cup granulated sugar
- 1 large egg
- 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 (175°C). Line a muffin tin.
- In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold dry ingredients into wet until just combined.
- To make the cinnamon swirl mixture: combine melted butter, brown sugar, and cinnamon in a small bowl.
- Fill muffin cups halfway with batter; add a spoonful of swirl mixture; top with more batter and lightly swirl with a toothpick.
- Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
- For the glaze: whisk together powdered sugar, vanilla extract, and enough milk for drizzling consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 235
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg