Soft and Cozy Pumpkin Cinnamon Roll Muffins You'll Love
Delight in these Pumpkin Cinnamon Roll Muffins featuring a warm cinnamon swirl and cream cheese glaze, perfect for breakfast or a snack.
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Servings: 12 muffins
Calories: 230kcal
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- spatula
Ingredients
For the Muffins
- 1 cup canned pumpkin puree adds moisture and flavor
- ½ cup melted butter or coconut oil for dairy-free
- ¾ cup granulated sugar can substitute with brown sugar
- 1 large egg or flaxseed meal mixed with water for vegan
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour whole wheat flour can be a substitute
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
For the Cinnamon Swirl
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon can double for stronger flavor
For the Cream Cheese Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk use dairy-free milk for vegan
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract. Mix until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon.
- Slowly combine the dry mixture into the wet mixture, stirring gently until just combined.
- Prepare the cinnamon swirl by mixing melted butter, brown sugar, and ground cinnamon in a separate bowl.
- Spoon half of the muffin batter into the lined muffin tin, drizzle with cinnamon swirl mixture, and top with remaining batter.
- Drizzle the last of the cinnamon mixture over the top and swirl gently.
- Bake for 20-25 minutes, testing for doneness with a toothpick.
- Prepare the cream cheese glaze while muffins bake: whisk together powdered sugar, vanilla extract, and milk.
- Once cooled slightly, drizzle the glaze over the muffins and serve.
Notes
Avoid overmixing to ensure fluffy muffins. Store leftovers in an airtight container for up to 2 days.
Nutrition
Serving: 1muffin | Calories: 230kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg