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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins: Your Fall Comfort Food Fix

Delightful Pumpkin Cinnamon Roll Muffins are a quick and cozy autumn treat, perfect for breakfast or snacks.
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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 Use plain pumpkin puree, not pie filling.
  • 1/3 cup melted butter Can substitute with vegetable oil.
  • 3/4 cup granulated sugar Adjust sweetness to taste.
  • 1 large egg For egg-free, use a flax egg or applesauce.
  • 1 teaspoon vanilla extract Optional.
  • 2 cups all-purpose flour Use gluten-free flour blend if desired.
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon Additional spices like nutmeg or ginger can be added.
For the Cinnamon Swirl
  • 2 tablespoons melted butter For the swirl mixture.
  • 1/3 cup brown sugar Coconut sugar can be a healthier alternative.
  • 1 tablespoon ground cinnamon Essential for classic flavor.
For the Cream Cheese Glaze
  • 1 cup powdered sugar For sweetening the glaze.
  • 1 teaspoon vanilla extract Optional.
  • 2 tablespoons milk Add more for a thinner glaze.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • whisk
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it lightly.
  2. In a mixing bowl, combine pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract. Whisk until smooth.
  3. In another bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon, ensuring there are no lumps.
  4. Gently add the dry ingredients to the wet mixture, stirring until just combined.
  5. In a small bowl, mix melted butter, brown sugar, and ground cinnamon to create a thick paste.
  6. Spoon muffin batter into the prepared tin, filling each liner about two-thirds full, then add a dollop of cinnamon swirl mixture on top and swirl it gently.
  7. Bake for 20 to 25 minutes, checking for doneness with a toothpick.
  8. Prepare the cream cheese glaze by mixing powdered sugar, vanilla extract, and milk until smooth.
  9. Drizzle the glaze over warm muffins just before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 450IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Best served warm, these muffins are delightful for breakfasts or as snacks. Store in an airtight container for up to 2 days.

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