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Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin Cinnamon Roll Muffins Recipe
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★★★★★

4.8 from 25 reviews

Delight in these moist and flavorful Pumpkin Cinnamon Roll Muffins, featuring a tender pumpkin-infused batter swirled with a cinnamon-sugar filling and topped with a creamy vanilla glaze. Perfect for autumn breakfasts, brunches, or cozy snacks, these muffins combine the warm spices of cinnamon with the richness of pumpkin for a comforting treat.

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 tablespoons milk

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners or lightly spray with nonstick cooking spray to prevent sticking.
  2. Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and evenly combined.
  3. Combine dry ingredients: In another bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to distribute the leavening agents and spices evenly.
  4. Combine wet and dry: Gently fold the dry ingredients into the wet ingredients just until incorporated. Be careful not to overmix to keep the muffins tender and light.
  5. Prepare cinnamon swirl: In a small bowl, mix together melted butter, brown sugar, and cinnamon until well combined to create the flavorful swirl filling.
  6. Assemble muffins: Fill each muffin cup halfway with the batter. Add a spoonful of the cinnamon swirl mixture on top, then fill the rest of the cup with more batter. Use a toothpick to lightly swirl the cinnamon filling through the batter for a marbled effect.
  7. Bake: Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops have turned 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.
  9. Glaze and serve: Drizzle the cream cheese glaze over the muffins once they have cooled slightly, allowing it to set before serving.

Notes

  • Add a pinch of nutmeg or cloves to the batter or swirl for extra warmth and depth of spice.
  • Stir chopped nuts such as pecans or walnuts into the cinnamon swirl for added crunch and texture.
  • For a heartier and more fiber-rich option, substitute whole-wheat flour for the all-purpose flour.
  • Freeze the muffins unfrosted and apply the glaze after thawing for convenient make-ahead treats.

Nutrition

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

Find it online: https://ellaeatsdaily.com/pumpkin-cinnamon-roll-muffins-recipe-3/