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Pumpkin Cinnamon Roll Muffins Recipe

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These Pumpkin Cinnamon Roll Muffins combine the warm spices of cinnamon with the rich, moist texture of pumpkin puree for a perfect fall breakfast treat. Topped with a sweet cinnamon swirl and a creamy vanilla glaze, they bring the comforting flavors of a cinnamon roll into an easy-to-make muffin form, perfect for morning or snack time.

Ingredients

Muffin Batter

  • 1 cup canned pumpkin puree
  • ½ cup melted butter or vegetable oil
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon

Cinnamon Swirl

  • ¼ cup melted butter
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon

Cream Cheese Glaze

  • ½ cup powdered sugar
  • ½ tsp vanilla extract
  • 2–3 Tbsp milk

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F and line a 12-cup muffin tin with liners or spray it with nonstick spray to prevent sticking.
  2. Mix Wet Ingredients: In a bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening and spices.
  4. Incorporate Dry into Wet: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the muffins tender.
  5. Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until fully combined to create the cinnamon swirl mixture.
  6. Fill Muffin Cups: Spoon batter halfway into each muffin cup. Top each with a spoonful of the cinnamon swirl mixture, then cover with remaining batter. Use a toothpick to lightly swirl the cinnamon mixture into the batter for a marbled effect.
  7. Bake Muffins: Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean and the muffin tops are golden brown.
  8. Make Glaze: While the muffins are cooling, whisk together the powdered sugar, vanilla extract, and 3 tablespoons milk until smooth and slightly runny for drizzling.
  9. Glaze Muffins: Drizzle the cream cheese glaze over the warm, but not hot, muffins. Allow glaze to set slightly before serving.

Notes

  • You can substitute vegetable oil for melted butter to make the muffins dairy-free.
  • Make sure not to overmix the batter to keep the muffins moist and tender.
  • If you prefer a thicker glaze, reduce the amount of milk used.
  • For extra cinnamon flavor, sprinkle a little cinnamon sugar on top before baking.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://dishesbydiana.com/pumpkin-cinnamon-roll-muffins-recipe/