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Pumpkin Cinnamon Roll Muffins

Delicious Pumpkin Cinnamon Roll Muffins You’ll Crave This Fall

Enjoy the delightful fusion of pumpkin and cinnamon with these comforting Pumpkin Cinnamon Roll Muffins, perfect for fall.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Canned Pumpkin Puree Opt for plain puree, not pie filling.
  • 1/2 cup Melted Butter or Vegetable Oil Use vegetable oil as a lighter option if preferred.
  • 3/4 cup Granulated Sugar Sweetens the muffins perfectly.
  • 1 large Egg Acts as a binder.
  • 1 teaspoon Vanilla Extract Enhances flavor depth.
  • 1 1/2 cups All-Purpose Flour Can be substituted with a gluten-free blend.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1/2 teaspoon Baking Soda Essential leavening agent.
  • 1/4 teaspoon Salt Balances sweetness.
  • 2 teaspoons Ground Cinnamon Infuses warm spice flavor.
For the Cinnamon Swirl
  • 1/4 cup Melted Butter Vital for the swirled effect.
  • 1/4 cup Brown Sugar Adds sweetness and molasses flavor.
For the Cream Cheese Glaze
  • 1 cup Powdered Sugar Sweetens and gives lovely texture.
  • 1 teaspoon Vanilla Extract Adds flavor to the glaze.
  • 2-4 tablespoons Milk Adjusts glaze consistency.

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine pumpkin puree, melted butter (or vegetable oil), granulated sugar, egg, and vanilla extract. Whisk until smooth.
  2. In another bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
  3. Gradually add dry ingredients into wet ingredients, stirring gently until just combined.
  4. In a small bowl, mix melted butter, brown sugar, and ground cinnamon until well combined.
  5. Preheat oven to 350°F (175°C). Line a muffin tin with liners. Divide batter among 12 muffin cups and swirl in the cinnamon mixture.
  6. Bake for 20-25 minutes until tops are golden brown and a toothpick comes out clean.
  7. For the glaze, mix powdered sugar, vanilla extract, and milk until desired consistency. Drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store muffins in an airtight container for up to 2 days. For longer freshness, freeze unfrosted muffins.

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