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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins
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Indulge in the warm, inviting flavors of fall with these delightful Pumpkin Cinnamon Roll Muffins. Soft and fluffy, these muffins are infused with pumpkin and aromatic cinnamon, then drizzled with a sweet cream cheese glaze for a perfect finishing touch. Ideal for breakfast, brunch, or as a comforting snack, these muffins bring both convenience and taste to your table. With straightforward steps and simple ingredients, you can whip up a batch in no time. Perfect for sharing at gatherings or savoring during quiet mornings, these muffins embody the essence of autumn in every bite.

Ingredients

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  • 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
  • ¼ cup melted butter (for cinnamon swirl)
  • ¼ cup brown sugar (for cinnamon swirl)
  • 1 tsp ground cinnamon (for cinnamon swirl)
  • ½ cup powdered sugar (for glaze)
  • ½ tsp vanilla extract (for glaze)
  • 2–3 Tbsp milk (for glaze)

Instructions

  1. Preheat your oven to 350°F and line a muffin tin.
  2. In a bowl, whisk together the pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
  3. In another bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. For the cinnamon swirl: mix melted butter, brown sugar, and cinnamon in a small bowl.
  6. Fill muffin cups halfway with batter; add a spoonful of cinnamon swirl mixture on top and cover with more batter. Lightly swirl with a toothpick.
  7. Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
  8. For the glaze: whisk powdered sugar, vanilla extract, and milk together; drizzle over cooled muffins.

Nutrition

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