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Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin Cinnamon Roll Muffins Recipe
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★★★★★

5.1 from 28 reviews

These Pumpkin Cinnamon Roll Muffins combine the rich flavors of pumpkin and warm cinnamon in a soft, moist muffin with a delicious cinnamon swirl and a sweet cream cheese glaze. Perfect for breakfast or a cozy snack during the fall season.

Ingredients

Scale

Muffin Batter

  • 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

Cinnamon Swirl

  • ¼ cup melted butter
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon

Cream Cheese Glaze

  • ½ cup powdered sugar
  • ½ tsp vanilla extract
  • 2–3 Tbsp milk

Instructions

  1. Preheat Oven: Preheat your oven to 350 °F (175 °C) and prepare a 12-cup muffin tin by lining it with paper liners or spraying with nonstick cooking spray for easy removal of the muffins.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, melted butter or vegetable oil, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure the leavening agents and spices are evenly distributed.
  4. Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to maintain a light, tender muffin texture.
  5. Prepare Cinnamon Swirl: In a small bowl, mix the melted butter, brown sugar, and ground cinnamon thoroughly to create the cinnamon swirl topping.
  6. Fill Muffin Cups: Spoon batter halfway into each muffin cup. Add a spoonful of the cinnamon swirl on top of the batter, then cover with remaining batter. Use a toothpick or skewer to lightly swirl the cinnamon mixture into the batter for a marbled effect.
  7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  8. Prepare Glaze: While the muffins cool, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth and creamy to make the cream cheese glaze (Note: Although labeled cream cheese glaze, this recipe uses a simple vanilla glaze. You can add cream cheese if desired).
  9. Glaze and Serve: Drizzle the glaze over the slightly cooled muffins. Allow glaze to set before serving. Enjoy warm or at room temperature.

Notes

  • Substitute melted butter with vegetable oil for a dairy-free option.
  • Do not overmix the batter to avoid dense muffins.
  • If desired, add 4 oz softened cream cheese and ¼ cup powdered sugar to glaze for an authentic cream cheese topping.
  • Muffins can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
  • Freeze baked muffins without glaze for up to 2 months and thaw before glazing.

Nutrition

Keywords: pumpkin muffins, cinnamon roll muffins, fall recipes, breakfast muffins, cinnamon swirl, cream cheese glaze

Find it online: https://kitchenbyclara.com/pumpkin-cinnamon-roll-muffins-recipe/