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Cinnamon Roll Pumpkin Muffins

Cinnamon Roll Pumpkin Muffins for a Cozy Fall Brunch

These Cinnamon Roll Pumpkin Muffins blend pumpkin spice and cinnamon, making them perfect for a rustic brunch or cozy breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 can canned pumpkin puree do not use pumpkin pie filling.
  • 1/2 cup unsalted butter, melted can substitute with vegetable oil.
  • 3/4 cup granulated sugar adjust based on your sweetness preference.
  • 1 large egg binds ingredients and adds moisture.
  • 1 teaspoon vanilla extract enhances flavor.
  • 1 1/2 cups all-purpose flour provides structure.
  • 1 teaspoon baking soda leavening agent for lift.
  • 1 teaspoon baking powder additional leavening for fluffiness.
  • 1/2 teaspoon salt balances sweetness.
  • 1 teaspoon ground cinnamon infuses warmth and spice.
For the Cinnamon Swirl Mixture
  • 1/4 cup unsalted butter, melted adds richness to the swirl.
  • 1/4 cup brown sugar deepens sweetness and flavor.
  • 1 teaspoon ground cinnamon adds a warm spice element.
For the Cream Cheese Glaze
  • 1/2 cup powdered sugar sweetness for the drizzle.
  • 1/2 teaspoon vanilla extract enhances flavor.
  • 2-3 tablespoons milk adjusts consistency for drizzling.
Optional Ingredients
  • nutmeg for extra spice.
  • ground cloves for extra spice.
  • walnuts for a delightful crunch.
  • pecans for a delightful crunch.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • Whisk
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cooking spray or liners.
  2. In a large mixing bowl, combine pumpkin puree, melted butter, sugar, egg, and vanilla. Stir until blended.
  3. In another bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon. Gradually mix into wet ingredients.
  4. In a small bowl, whisk together melted butter, brown sugar, and ground cinnamon until smooth.
  5. Fill each muffin cup halfway with batter, then add cinnamon swirl mixture, topping with more batter until three-quarters full.
  6. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  7. Whisk together powdered sugar, vanilla, and milk. Adjust for glaze consistency.
  8. Cool muffins for 5 minutes, then transfer to a wire rack and drizzle with glaze.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

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