Description
These Pumpkin Cinnamon Roll Muffins combine the moistness of pumpkin puree with a swirl of buttery, cinnamon-scented sugar and a rich cream cheese glaze. Each muffin offers a tender crumb and delightful spice, making them a wonderful seasonal treat. Perfect for breakfast, brunch, or dessert, this recipe is easy to prepare and yields bakery-quality results with distinct autumn flavors in every bite.
Ingredients
- 1 cup canned pumpkin puree
- ½ cup melted butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup melted butter (for cinnamon swirl)
- ¼ cup brown sugar (for cinnamon swirl)
- 1 teaspoon ground cinnamon (for cinnamon swirl)
- ½ cup powdered sugar (for glaze)
- ½ teaspoon vanilla extract (for glaze)
- 2-3 tablespoons milk (for glaze)
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Prepare the cinnamon swirl by mixing melted butter, brown sugar, and ground cinnamon in a small bowl.
- Fill each muffin cup halfway with batter, add a spoonful of the cinnamon swirl mixture, then top with more batter.
- Swirl the batter in each cup lightly with a toothpick for a marbled effect.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly in the pan before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, vanilla extract, and milk until smooth and desired consistency is reached.
- Drizzle the cream cheese glaze over the slightly cooled muffins before serving.
Notes
For a dairy-free version, substitute plant-based butter and milk. Gluten-free flour can be used in place of all-purpose flour with similar results. Muffins can be made ahead and stored in an airtight container for up to 3 days or frozen for up to 2 months. If the glaze is too thin, add more powdered sugar; if too thick, add milk a teaspoon at a time. Avoid overmixing the batter to ensure light, fluffy muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American