Pumpkin Cinnamon Roll Muffins
Cozy, fluffy Pumpkin Cinnamon Roll Muffins with a sweet cinnamon swirl and optional cream cheese glaze—perfect for fall mornings and snacks!
Equipment
- Muffin Tin
- Mixer or mixing bowls and whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
- Small Bowl
Ingredients
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans optional
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 1/2 cup cream cheese softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
- In another bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, pumpkin puree, milk, and vanilla extract until smooth and well combined.
- In a small bowl, mix 1/4 cup brown sugar with 1 tablespoon ground cinnamon. Set aside.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the muffins tender. If using nuts, fold them in now.
- Spoon half of the muffin batter into the prepared muffin cups, filling each about halfway. Sprinkle a teaspoon of the cinnamon sugar mixture over each muffin. Top with the remaining batter, dividing it evenly. Use a toothpick or skewer to gently swirl the cinnamon sugar through the batter, creating that signature cinnamon roll effect.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. The muffins should be golden on top and spring back lightly when touched.
- While muffins cool slightly, beat the softened cream cheese with powdered sugar until smooth and creamy. If the glaze is too thick, add a teaspoon of milk to thin it out.
- Once the muffins are cool enough to handle, spread or drizzle the cream cheese glaze over the tops. Enjoy warm or at room temperature.
Notes
- Gently fold the batter to avoid overmixing and keep muffins tender.
- Use canned pumpkin puree for consistent moisture and flavor.
- Let muffins cool slightly before glazing to prevent melting the cream cheese glaze.
- Substitute vegetable oil with melted butter for a richer taste.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.