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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins That Warm Your Soul

These Pumpkin Cinnamon Roll Muffins blend warm spices and pumpkin for a delightful treat. Perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Canned Pumpkin Puree Use plain pumpkin puree, not sweetened pie filling.
  • 1/2 cup Melted Butter or Vegetable Oil Butter enhances flavor while oil keeps it lighter.
  • 3/4 cup Granulated Sugar Adjust based on your taste.
  • 1 large Egg Binds ingredients and adds structure.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 1/2 cups All-Purpose Flour Can substitute with gluten-free blend.
  • 1 teaspoon Baking Powder Leavening agent.
  • 1/2 teaspoon Baking Soda Leavening agent.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Ground Cinnamon Adds warmth and spice.
For the Cinnamon Swirl
  • 2 tablespoons Melted Butter Enriches the swirl filling.
  • 1/4 cup Brown Sugar Adds deeper sweetness.
  • 1 tablespoon Ground Cinnamon Compliments muffins' flavor.
For the Cream Cheese Glaze
  • 1 cup Powdered Sugar Sweetens and adds texture.
  • 2 tablespoons Milk Adjust for glaze consistency.
  • 1 tablespoon Vanilla Extract Adds flavor to the glaze.

Equipment

  • Oven
  • mixing bowls
  • Muffin Tin
  • whisk
  • spatula
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and prepare your muffin tin.
  2. Mix wet ingredients: Combine pumpkin puree, melted butter or oil, sugar, egg, and vanilla extract until smooth.
  3. Combine dry ingredients: Whisk flour, baking powder, baking soda, salt, and ground cinnamon in another bowl.
  4. Mix wet and dry ingredients together until just combined; the batter should be slightly lumpy.
  5. Create the cinnamon swirl by mixing melted butter, brown sugar, and ground cinnamon in a small bowl.
  6. Fill the muffin tin with batter, about two-thirds full, then dollop cinnamon swirl mixture over each muffin.
  7. Bake for 20-25 minutes until tops are golden and a toothpick comes out clean.
  8. Cool muffins in the tin for about 5 minutes before transferring to a wire rack.
  9. Make the cream cheese glaze by whisking powdered sugar, vanilla, and milk in a small bowl until smooth.
  10. Drizzle glaze over cooled muffins and serve warm or at room temperature.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter to keep muffins fluffy. Store in airtight container.

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