Description
Indulge in the delightful flavors of fall with these Pumpkin Cinnamon Roll Muffins! Bursting with pumpkin and aromatic cinnamon, these fluffy treats are topped with a sweet cream cheese glaze that adds a touch of indulgence. Perfect for breakfast, brunch, or a cozy snack, they embody the essence of autumn in every bite.
Ingredients
Scale
- 1 cup canned pumpkin puree
- ½ cup melted butter (or vegetable oil)
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- For the Cinnamon Swirl: ¼ cup melted butter, ¼ cup brown sugar, 1 tsp ground cinnamon
- For the Cream Cheese Glaze: ½ cup powdered sugar, ½ tsp vanilla extract, milk (2–3 Tbsp)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin.
- In a large bowl, whisk together pumpkin puree, melted butter, granulated sugar, egg, and vanilla until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold dry ingredients into wet mixture until just combined.
- For the cinnamon swirl, mix melted butter, brown sugar, and cinnamon in a small bowl.
- Fill muffin cups halfway with batter. Add a spoonful of the cinnamon swirl mixture and top with more batter before swirling gently with a toothpick.
- Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before drizzling with cream cheese glaze made by whisking together powdered sugar with vanilla and enough milk to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (66g)
- Calories: 193
- Sugar: 10g
- Sodium: 165mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg