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–+ servings
Pumpkin Cinnamon Roll Muffins

Warm and Cozy Pumpkin Cinnamon Roll Muffins You’ll Love

These Pumpkin Cinnamon Roll Muffins combine fluffy texture with cozy flavors, perfect for any fall gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 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 adds moisture and flavor
  • ½ cup melted butter or use vegetable oil
  • ¾ cup granulated sugar sweetens muffins
  • 1 large egg acts as a binder
  • 1 teaspoon vanilla extract complements flavors
  • 1½ cups all-purpose flour can substitute whole wheat
  • 1 teaspoon baking soda helps muffins rise
  • 1 teaspoon baking powder ensures fluffiness
  • ½ teaspoon salt balances sweetness
  • 1 teaspoon ground cinnamon infuses cozy flavors
For the Cinnamon Swirl
  • ¼ cup melted butter creates a gooey texture
  • ¼ cup brown sugar adds deeper sweetness
  • 1 teaspoon ground cinnamon enhances flavor
For the Cream Cheese Glaze
  • ½ cup powdered sugar sweetens the glaze
  • ½ teaspoon vanilla extract adds depth
  • 2-3 tablespoons milk adjust for desired consistency

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, mix pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.
  3. In another bowl, whisk flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Gradually add dry ingredients to the wet mixture, mixing gently until just combined.
  5. In a small bowl, whisk together melted butter, brown sugar, and ground cinnamon for the swirl.
  6. Fill muffin cups halfway with pumpkin batter. Add a spoonful of cinnamon swirl on top and swirl lightly.
  7. Top off each muffin with remaining batter, covering the swirl partially.
  8. Bake for 20-25 minutes. Check with a toothpick; it should come out clean.
  9. Prepare glaze by whisking powdered sugar, vanilla extract, and milk to desired consistency.
  10. Cool muffins in the tin for 5-10 minutes before transferring to a wire rack. Drizzle with glaze.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins can be frozen unfrosted for up to two months and reheated as desired. Use fresh ingredients for the best results.

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