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Cinnamon Roll Pumpkin Muffins Recipe

★★★★★

4.4 from 111 reviews
  • Author: Mariam
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Cinnamon Roll Pumpkin Muffins that combine the rich autumn taste of pumpkin with a sweet cinnamon swirl and a luscious cream cheese glaze. Perfect as a cozy breakfast treat or a dessert, these muffins are easy to make and bring the warmth and spice of cinnamon rolls to a classic pumpkin muffin.

Ingredients

Scale

Muffin Batter

  • 1 cup canned pumpkin puree
  • 1/2 cup melted butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Cinnamon Swirl

  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon

Cream Cheese Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine the canned pumpkin puree, melted butter, sugar, egg, and vanilla extract. Mix until thoroughly blended.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
  4. Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the muffins tender.
  5. Prepare Cinnamon Swirl: In a small bowl, blend melted butter, brown sugar, and ground cinnamon to create the cinnamon swirl mixture.
  6. Fill Muffin Cups: Spoon the muffin batter halfway into each muffin cup. Add a small amount of the cinnamon swirl mixture on top, then cover with more muffin batter to fill the cups.
  7. Create Swirl Effect: Use a toothpick or skewer to gently swirl the cinnamon brown sugar mixture into the batter for a marbled effect.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  9. Make Cream Cheese Glaze: While the muffins bake, whisk together the softened cream cheese, powdered sugar, vanilla extract, and enough milk (2-3 tablespoons) to achieve a smooth, drizzling consistency.
  10. Cool Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  11. Drizzle Glaze: Once cooled, drizzle the cream cheese glaze over the muffins for an extra touch of sweetness and creaminess.

Notes

  • Ensure not to overmix the batter to keep the muffins light and fluffy.
  • The amount of milk in the glaze can be adjusted to achieve the desired consistency for drizzling or spreading.
  • Use canned pumpkin puree for best texture; fresh pumpkin can be used but may require adjustment in moisture.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin muffins, cinnamon roll muffins, pumpkin recipes, fall baking, cream cheese glaze, cinnamon swirl, breakfast muffins, seasonal treats

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