Description
These cinnamon roll pumpkin muffins combine the rich, spiced depth of pumpkin with the buttery sweetness of a cinnamon roll, finished with a refined cream cheese glaze.
Ingredients
1 cup canned pumpkin puree
1/2 cup melted butter
3/4 cup sugar
1 teaspoon vanilla extract
1 large egg
1.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Cinnamon Swirl:
1/4 cup melted butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
Cream Cheese Glaze:
1/2 cup powdered sugar
1 tablespoon cream cheese softened
1/2 teaspoon vanilla extract
2–3 tablespoons milk
Instructions
1. Preheat oven to 350°F and prepare a 12-cup muffin tin with liners.
2. Whisk pumpkin puree, melted butter, sugar, egg, and vanilla extract.
3. In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
4. Combine wet and dry ingredients gently until just mixed.
5. Prepare cinnamon swirl by combining melted butter, brown sugar, and cinnamon.
6. Fill muffin cups halfway, add swirl mixture, top with remaining batter, and swirl with a skewer.
7. Bake 20–25 minutes until golden and a toothpick comes out clean.
8. Whisk glaze ingredients until smooth, then drizzle over cooled muffins.
Notes
Optional spices: nutmeg or cloves for a stronger fall profile. Add walnuts or pecans for texture. For coffee cake conversion, bake in an 8×8-inch pan and extend baking time to 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bakery
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg