Description
Delicious Pumpkin Cinnamon Roll Muffins that combine the flavors of pumpkin spice and cinnamon rolls in a convenient muffin form, perfect for fall.
Ingredients
- 1 cup canned pumpkin puree
- ½ cup melted butter (or sub vegetable oil)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- For the cinnamon swirl:
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- For the cream cheese glaze:
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoon milk (use more for thinner glaze)
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.
- Stir cinnamon swirl ingredients (butter, brown sugar, cinnamon) in a small bowl.
- Fill muffin cups halfway with batter. Top each with a spoonful of cinnamon swirl, then add more batter on top. Swirl lightly with a toothpick.
- Bake 20–25 min, until a toothpick comes out clean and tops are golden.
- While baking, whisk glaze ingredients until smooth. After muffins cool slightly, drizzle glaze over them.
Notes
- For a thinner glaze, add more milk as needed.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg