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Pumpkin Cinnamon Roll Muffins

Cozy Pumpkin Cinnamon Roll Muffins with Creamy Glaze

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These Pumpkin Cinnamon Roll Muffins are a delightful blend of spiced pumpkin and cinnamon sweetness, perfect for autumn breakfasts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup canned pumpkin puree Ensure you use plain pumpkin puree, not pie filling.
  • ½ cup melted butter Or use vegetable oil.
  • ¾ cup granulated sugar You can substitute with brown sugar for a richer taste.
  • 1 large egg Binds ingredients together.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 1½ cups all-purpose flour You can replace it with a gluten-free flour blend if desired.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon baking powder Works with baking soda for fluffiness.
  • ½ teaspoon salt Enhances flavors.
  • 1 teaspoon ground cinnamon Adds warm spice.
For the Cinnamon Swirl
  • ¼ cup melted butter Creates a rich swirl.
  • ¼ cup brown sugar Adds depth of sweetness.
  • 1 teaspoon ground cinnamon Brings delight to the swirl mixture.
For the Cream Cheese Glaze
  • ½ cup powdered sugar Sweetens the glaze.
  • ½ teaspoon vanilla extract Enhances glaze flavor.
  • 2–3 tablespoons milk Use more for thinner glaze.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, mix the pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
  3. In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually combine the dry ingredients with the wet mixture, stirring gently.
  5. Mix the cinnamon swirl ingredients together until smooth.
  6. Scoop muffin batter into the tin, add cinnamon swirl, and gently mix.
  7. Bake for 20-25 minutes until a toothpick comes out clean.
  8. Cool for 5 minutes in the pan, then on a wire rack. Prepare the glaze ingredients until smooth.
  9. Drizzle the glaze over cooled muffins and let it set before serving.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2700IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

To keep them fresh, store muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

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