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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins: The Ultimate Fall Comfort Bites

Enjoy the comforting flavors of Pumpkin Cinnamon Roll Muffins for a delightful fall treat.
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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 plain, not sweetened pie filling
  • 1/3 cup melted butter (or vegetable oil) provides richness and moisture
  • 3/4 cup granulated sugar balances spices
  • 1 large egg acts as a binder
  • 1 teaspoon vanilla extract enhances flavor
  • 1 1/2 cups all-purpose flour can substitute gluten-free flour 1:1
  • 1 teaspoon baking soda helps muffins rise
  • 1 teaspoon baking powder adds lift
  • 1/2 teaspoon salt balances sweetness
  • 1 teaspoon ground cinnamon provides cozy spice flavor
For the Cinnamon Swirl
  • 2 tablespoons melted butter creates a gooey swirl
  • 1/4 cup brown sugar adds richer sweetness
  • 1 teaspoon ground cinnamon for flavor
For the Cream Cheese Glaze
  • 1 cup powdered sugar sweetens the glaze
  • 1 teaspoon vanilla extract elevates glaze flavor
  • 2 tablespoons milk adjust for consistency

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick

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 large mixing bowl, combine 1 cup of canned pumpkin puree, 1/3 cup of melted butter, 3/4 cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Mix 2 tablespoons of melted butter, 1/4 cup of brown sugar, and 1 teaspoon of ground cinnamon in a small bowl until it forms a paste for the cinnamon swirl.
  6. Fill each muffin cup with the pumpkin batter and sprinkle the cinnamon mixture over the top, swirling gently.
  7. Bake for 20–25 minutes until puffed and golden. A toothpick should come out clean from the center.
  8. Let them cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with cream cheese glaze before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 2600IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Avoid overmixing the batter to prevent dense muffins. Use fresh ingredients for the best results.

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