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Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin Cinnamon Roll Muffins Recipe
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★★★★★

5 from 10 reviews

These Pumpkin Cinnamon Roll Muffins combine the warm flavors of pumpkin and cinnamon in a moist, tender muffin with a sweet cinnamon swirl and a creamy vanilla glaze. Perfect for fall mornings or holiday brunches, these easy-to-make muffins deliver the essence of a classic cinnamon roll in convenient, handheld portions.

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 and Prepare Muffin Tin: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners or lightly spray it with nonstick cooking spray to ensure easy removal.
  2. Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, melted butter (or oil), granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.
  4. Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Take care not to overmix to keep the muffins tender.
  5. Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until the sugar is moistened and the mixture forms a thick paste.
  6. Fill Muffin Cups: Spoon the muffin batter halfway into each muffin cup. Add a spoonful of the cinnamon swirl mixture on top of the batter in each cup, then cover with the remaining batter. Use a toothpick to gently swirl the cinnamon mixture through the batter for a marbled effect.
  7. Bake the Muffins: Bake the muffins for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  8. Make the Glaze and Serve: While the muffins cool, whisk together the powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth and drizzleable. Once the muffins have cooled slightly, drizzle the glaze over the tops. Serve warm or at room temperature.

Notes

  • You can substitute vegetable oil for the melted butter if you prefer a dairy-free option.
  • To enhance the pumpkin flavor, add a pinch of nutmeg or cloves to the dry ingredients.
  • Ensure not to overmix the batter to keep the muffins light and fluffy.
  • For a richer glaze, you can add 1-2 tablespoons of cream cheese to the glaze mixture.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; wrap individually and freeze for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cinnamon roll muffins, fall baking, pumpkin cinnamon recipe, cinnamon swirl muffins, cream cheese glaze muffins

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