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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins - Fall’s Cozy Sweet Treat

Delight in these cozy Pumpkin Cinnamon Roll Muffins, a perfect breakfast treat filled with warm spices and a cinnamon swirl.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can be replaced with a gluten-free flour blend.
  • 1 tablespoon Baking Powder Ensure it’s fresh for optimal rise.
  • 1 teaspoon Baking Soda Do not substitute with baking powder.
  • 0.5 teaspoon Salt Use sea salt or kosher salt for best results.
  • 2 teaspoons Ground Cinnamon Nutmeg or pumpkin pie spice can be substitutes.
  • 0.5 teaspoon Ground Nutmeg Freshly grated nutmeg is preferred.
  • 1 cup Granulated Sugar Coconut sugar can add a deeper flavor.
  • 0.5 cup Brown Sugar (packed) Choose light or dark brown sugar for variety.
  • 0.5 cup Unsalted Butter (melted) Can replace with oil for a lighter version.
  • 1 cup Pumpkin Puree Canned is the most convenient choice.
  • 2 large Eggs Flaxseed can substitute in a vegan version.
  • 1 teaspoon Vanilla Extract Use pure for best taste.
  • 0.5 cup Milk Any plant-based milk works as a substitute.
For the Cinnamon Swirl
  • 0.25 cup Granulated Sugar Forms the sweet swirl.
  • 1 tablespoon Ground Cinnamon Creates the signature cinnamon flavor.
  • 2 tablespoons Unsalted Butter (melted) Blends with sugars to form a paste.
For the Cream Cheese Glaze
  • 4 ounces Cream Cheese (softened) Provides the glaze base.
  • 1 cup Powdered Sugar Sweetens and thickens the glaze.
  • 0.5 teaspoon Vanilla Extract Using pure is best for quality.
  • 1-2 tablespoons Milk Adjusts consistency for a pourable texture.

Equipment

  • oven
  • Muffin tin
  • Mixing Bowls
  • whisk
  • spatula
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, mix 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 0.5 teaspoon of salt, 2 teaspoons of ground cinnamon, and 0.5 teaspoon of ground nutmeg.
  3. In another bowl, whisk together 1 cup of granulated sugar, 0.5 cup of brown sugar, 0.5 cup of melted butter, 1 cup of pumpkin puree, 2 eggs, and 1 teaspoon of vanilla extract.
  4. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
  5. Stir in 0.5 cup of milk until creamy and well blended.
  6. In a small bowl, mix 0.25 cup of granulated sugar, 1 tablespoon of ground cinnamon, and 2 tablespoons of melted butter to form a paste.
  7. Scoop half the muffin batter into the muffin cups, then dollop the cinnamon swirl mixture in the center and swirl gently with a toothpick.
  8. Add the remaining batter over the swirl, filling each cup about three-quarters full.
  9. Bake for 18 to 22 minutes or until a toothpick inserted comes out clean.
  10. Prepare the cream cheese glaze by mixing 4 ounces of cream cheese, 1 cup of powdered sugar, 0.5 teaspoon of vanilla extract, and 1-2 tablespoons of milk until smooth.
  11. Drizzle the glaze over baked muffins once they have cooled slightly.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 350IUCalcium: 25mgIron: 1mg

Notes

Stored in an airtight container, these muffins stay fresh for up to 2 days.

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