Print

Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warm, cozy flavors of autumn with these delightful Pumpkin Cinnamon Roll Muffins. These muffins are a soft and fluffy treat that captures the essence of fall with the perfect blend of pumpkin and cinnamon. Topped with a rich cream cheese glaze, they make an ideal choice for breakfast, brunch, or a sweet afternoon snack. Their easy preparation means even novice bakers can enjoy freshly baked goodness straight from the oven. Whether served at gatherings or savored at home, these muffins are sure to bring smiles to your table.

Ingredients

Scale
  • 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
  • ¼ cup melted butter (for cinnamon swirl)
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon (for cinnamon swirl)
  • ½ cup powdered sugar (for glaze)
  • ½ tsp vanilla extract (for glaze)
  • 2–3 Tbsp milk (for glaze)

Instructions

  1. Preheat your oven to 350°F. Line a muffin tin with liners or coat it with nonstick spray.
  2. In a bowl, whisk together pumpkin puree, melted butter (or oil), sugar, egg, and vanilla until smooth.
  3. In another bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
  4. Gently fold dry ingredients into the wet mixture until just combined.
  5. For the cinnamon swirl, mix melted butter, brown sugar, and cinnamon in a small bowl.
  6. Fill muffin cups halfway with batter, add a spoonful of cinnamon swirl on top, and cover with more batter.
  7. Bake for 20–25 minutes or until a toothpick comes out clean.
  8. Prepare the glaze by whisking powdered sugar, vanilla extract, and milk until smooth; drizzle over cooled muffins.

Nutrition

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