Description
Delight in the cozy flavors of fall with these Cinnamon Roll Pumpkin Muffins. Moist pumpkin-infused muffins are swirled with a cinnamon brown sugar mixture and topped with a luscious cream cheese glaze, making them perfect for breakfast or an indulgent snack.
Ingredients
Scale
Muffin Batter
- 1 cup canned pumpkin puree
- 1/2 cup melted butter
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Swirl
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Cream Cheese Glaze
- 1/2 cup powdered sugar
- 1 tablespoon cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the canned pumpkin puree, melted butter, sugar, egg, and vanilla extract. Stir until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the muffins tender.
- Make Cinnamon Swirl: In a small bowl, mix melted butter, brown sugar, and ground cinnamon thoroughly to form the cinnamon swirl mixture.
- Assemble Muffins: Fill each muffin cup halfway with batter. Spoon a small amount of the cinnamon swirl mixture onto the batter in each cup, then top with more muffin batter until about two-thirds full.
- Create Swirls: Use a toothpick or skewer to gently swirl the cinnamon brown sugar mixture into the muffin batter for a marbled effect.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Prepare Cream Cheese Glaze: While the muffins bake, whisk together softened cream cheese, powdered sugar, vanilla extract, and enough milk (2-3 tablespoons) to achieve a smooth, drizzling consistency.
- Cool and Glaze: Let the muffins cool in the tin for several minutes, then transfer to a wire rack to cool completely. Drizzle the cream cheese glaze over the cooled muffins before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Do not overmix the batter to ensure muffins stay tender and moist.
- The cinnamon swirl can be adjusted in quantity for a stronger or milder cinnamon flavor.
- Allow muffins to cool completely before glazing to prevent melting the glaze.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240 kcal
- Sugar: 16 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Pumpkin muffins, cinnamon roll muffins, fall recipes, pumpkin spice, cream cheese glaze, breakfast muffins
