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Pumpkin Cinnamon Roll Muffins That’ll Make Your Kitchen Smell Like Fall Heaven

Pumpkin Cinnamon Roll Muffins with cream cheese glaze and cinnamon swirl

Soft and fluffy pumpkin muffins swirled with cinnamon sugar and topped with a sweet cream cheese glaze. A cozy fall-inspired treat perfect for breakfast or dessert.

Ingredients

  • 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
  • For the cinnamon swirl:
  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • For the cream cheese glaze:
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2–3 Tbsp milk

Instructions

  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners or spray with nonstick spray.
  2. In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
  3. In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  4. Gently fold dry ingredients into wet until just combined—do not overmix.
  5. In a small bowl, stir together melted butter, brown sugar, and cinnamon for the swirl.
  6. Fill muffin cups halfway with batter. Top each with a spoonful of cinnamon swirl, then add more batter. Swirl lightly with a toothpick.
  7. Bake for 20–25 minutes, or until a toothpick inserted comes out clean and tops are golden.
  8. While muffins cool, whisk glaze ingredients until smooth. Drizzle over slightly cooled muffins.

Notes

  • Add nutmeg or cloves for extra warmth.
  • Mix chopped nuts into the swirl for crunch.
  • Sub whole-wheat flour for a heartier texture.
  • Freeze muffins unfrosted and glaze after thawing.

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