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Cinnamon Roll Pumpkin Muffins

Cinnamon Roll Pumpkin Muffins that Bring Fall to Your Kitchen

Delightfully fluffy and flavored with warm spices, these Cinnamon Roll Pumpkin Muffins celebrate fall with every bite.
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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: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup canned pumpkin puree be sure to use plain puree, not pie filling.
  • 1/2 cup unsalted butter melted; can substitute with vegetable oil for a lighter option.
  • 3/4 cup granulated sugar feel free to adjust based on your preference for sweetness.
  • 1 large egg binds ingredients together and adds moisture.
  • 1 teaspoon vanilla extract enhances the overall flavor profile.
  • 1 1/2 cups all-purpose flour provides the necessary structure for the muffins.
  • 1 teaspoon baking soda acts as a leavening agent for lift.
  • 1 teaspoon baking powder offers additional leavening for fluffiness.
  • 1/2 teaspoon salt balances the sweetness beautifully.
  • 1 teaspoon ground cinnamon infuses the muffins with warm, cozy spice.
For the Cinnamon Swirl Mixture
  • 1/4 cup unsalted butter melted; adds extra richness to the swirl.
  • 1/4 cup brown sugar deepens sweetness and flavor, providing a lovely caramel note.
  • 1 teaspoon ground cinnamon infuses the mixture with an extra layer of warm spice.
For the Cream Cheese Glaze
  • 1/2 cup powdered sugar sweetness to drizzle over the muffins.
  • 1/2 teaspoon vanilla extract enhances the flavor of the glaze.
  • 2-3 tablespoons milk adjusts the consistency for a perfect drizzle.
Optional Enhancements
  • nutmeg for an extra spice kick.
  • ground cloves for an extra spice kick.
  • walnuts for a delightful crunch.
  • pecans for a delightful crunch.

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray.
    Cinnamon Roll Pumpkin Muffins
  2. In a large bowl, combine pumpkin puree, melted butter, sugar, egg, and vanilla extract. In another bowl, mix flour, baking soda, baking powder, salt, and ground cinnamon. Fold the dry ingredients into the wet until just combined.
    Cinnamon Roll Pumpkin Muffins
  3. Combine melted butter, brown sugar, and ground cinnamon for the cinnamon swirl mixture.
    Cinnamon Roll Pumpkin Muffins
  4. Scoop muffin batter into each muffin cup halfway, add the cinnamon swirl mixture, then top with more batter until three-quarters full. Use a toothpick to create swirls.
    Cinnamon Roll Pumpkin Muffins
  5. Bake for 20 to 25 minutes until golden brown and a toothpick comes out clean.
    Cinnamon Roll Pumpkin Muffins
  6. Mix powdered sugar, vanilla extract, and milk to create the cream cheese glaze. Adjust milk for desired consistency.
    Cinnamon Roll Pumpkin Muffins
  7. Cool the muffins in the tin for 5 minutes before transferring to a wire rack. Drizzle the glaze over cooled muffins.
    Cinnamon Roll Pumpkin Muffins

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

For perfect muffins, avoid overmixing, check baking time often, and consider experimenting with different spices or ingredients.

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