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Pumpkin Cinnamon Roll Muffins

Delicious Pumpkin Cinnamon Roll Muffins Ready in 30 Minutes

Enjoy these delightful Pumpkin Cinnamon Roll Muffins, a perfect blend of fall spices and tender texture, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Canned pumpkin puree Ensure it's pure pumpkin, not pie filling.
  • ½ cup Melted butter Adds fat and richness for a tender crumb.
  • ¾ cup Granulated sugar Sweetens the muffins.
  • 1 large Egg Binds the ingredients together.
  • 1 tsp Vanilla extract Enhances flavor.
  • 1½ cups All-purpose flour Can substitute gluten-free flour at a 1:1 ratio.
  • 1 tsp Baking soda Provides essential leavening.
  • 1 tsp Baking powder Provides essential leavening.
  • ½ tsp Salt Balances sweetness.
  • 1 tsp Ground cinnamon Infuses batter with warm spice flavor.
For the Cinnamon Swirl
  • ¼ cup Melted butter Helps create the swirl mixture.
  • ¼ cup Brown sugar Adds sweetness and caramel flavor.
  • 1 tsp Ground cinnamon Enhances the cinnamon flavor.
For the Cream Cheese Glaze
  • ½ cup Powdered sugar Sweetens and thickens the glaze.
  • ½ tsp Vanilla extract Flavors the glaze.
  • 2-3 tbsp Milk Adjusts glaze consistency.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract. Whisk until smooth.
  3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Gradually fold the dry ingredients into the wet mixture until just mixed.
  5. In a small bowl, mix the melted butter, brown sugar, and ground cinnamon until well combined.
  6. Scoop the muffin batter into the lined muffin tin, filling each cup about three-quarters full. Drop spoonfuls of the cinnamon swirl mixture on top and swirl gently.
  7. Place the muffin tin in the oven and bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
  8. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
  9. Prepare the cream cheese glaze by whisking together powdered sugar, vanilla extract, and milk.
  10. Drizzle the cream cheese glaze over the cooled muffins and serve warm.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Use plain canned pumpkin puree for the best texture and flavor. Avoid overmixing the batter and gently swirl the cinnamon mixture into the batter for defined swirls.

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