Description
These Pumpkin Cinnamon Roll Muffins offer a delightful twist on traditional muffins with a moist pumpkin base and a sweet cinnamon swirl inside. Finished with a smooth cream cheese glaze, they make a perfect cozy treat for fall or any time you crave a warm, spiced snack.
Ingredients
Units
Scale
Muffin Batter
- 1 cup canned pumpkin puree
- 1/2 cup melted butter (or vegetable oil)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Cinnamon Swirl
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Cream Cheese Glaze
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 Tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or spraying it with nonstick spray to ensure easy muffin removal.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure they are fully incorporated and aerated.
- Mix Batter: Gently fold the dry ingredients into the wet pumpkin mixture just until combined. Be careful not to overmix to maintain tender muffins.
- Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and cinnamon until combined to create the cinnamon swirl topping.
- Assemble Muffins: Spoon batter into the muffin cups, filling each about halfway. Add a spoonful of the cinnamon swirl mixture on top of the batter in each cup, then cover with more batter. Use a toothpick to lightly swirl the cinnamon mixture into the batter for a marbled effect.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops turn golden brown.
- Prepare Glaze: While the muffins cool, whisk together the powdered sugar, vanilla extract, and milk in a bowl until the glaze is smooth and pourable.
- Glaze Muffins: Drizzle the cream cheese glaze evenly over the slightly cooled muffins before serving to add a sweet finishing touch.
Notes
- Add a pinch of nutmeg or cloves to the batter or swirl for extra warm spices.
- Mix chopped nuts into the cinnamon swirl for added texture and crunch.
- Substitute whole-wheat flour for all-purpose flour for a heartier, nuttier muffin.
- Freeze muffins unfrosted and add the glaze after thawing for easy make-ahead convenience.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
