Irresistibly Fluffy Pumpkin Cinnamon Roll Muffins Recipe

These Pumpkin Cinnamon Roll Muffins combine the warm flavors of pumpkin pie and cinnamon rolls for a delightful treat.

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Course: Breakfast & Brunch

Cuisine: American

Keyword: breakfast recipes, cinnamon roll muffins, Fall Baking, homemade muffins, Pumpkin Cinnamon Roll Muffins, pumpkin muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 200kcal

1 cup canned pumpkin puree this gives the muffins a moist texture and rich flavor
½ cup melted butter or vegetable oil, use butter for a richer taste
1 cup granulated sugar balances the spices and enhances sweetness
1 large egg binds the ingredients together
1 teaspoon vanilla extract adds warmth and depth
2 cups all-purpose flour substitutable with gluten-free blend
1 teaspoon baking soda helps the muffins rise
1 teaspoon baking powder gives extra lift
½ teaspoon salt enhances overall flavors
1 teaspoon ground cinnamon essential for classic pumpkin spice flavor

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, combine the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry mixture into the wet ingredients, folding gently until just combined.
In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until fully combined.
Spoon the muffin batter into each tin cup halfway full, then add a spoonful of the cinnamon swirl mixture and gently swirl it in.
Top with additional muffin batter, covering the cinnamon swirl, and bake for 20-25 minutes.
While muffins bake, whisk together powdered sugar, vanilla extract, and milk until smooth.
Allow the muffins to cool for 5 minutes then drizzle with glaze.

Store cooled muffins in an airtight container for up to 3 days at room temperature, or in the fridge for up to a week.