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Pumpkin Cinnamon Roll Muffins with cream cheese icing on a white plate, soft swirls and cinnamon sugar, cozy fall breakfast treat

Pumpkin Cinnamon Roll Muffins

  • Author: Sarah
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Pumpkin Cinnamon Roll Muffins are the perfect cozy treat, combining the warm spice of pumpkin with the sweet swirl of a classic cinnamon roll. They bake up incredibly soft and are finished with a delicious cream cheese glaze.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 cup pumpkin purée
  • 2 large eggs
  • ⅓ cup melted butter (or coconut oil)
  • 1 teaspoon vanilla extract
  • ¼ cup milk or buttermilk
  • ¼ cup brown sugar (for swirl)
  • 1 teaspoon cinnamon (for swirl)
  • 2 tablespoons melted butter (for swirl)
  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. In another bowl, mix pumpkin purée, brown sugar, granulated sugar, eggs, melted butter, vanilla, and milk until smooth.
  4. Combine wet and dry ingredients gently until just mixed.
  5. In a small bowl, mix the swirl ingredients: brown sugar, cinnamon, and melted butter.
  6. Fill muffin cups halfway with batter, add a spoonful of swirl mixture, then top with remaining batter and swirl with a toothpick.
  7. Bake 18–20 minutes or until a toothpick inserted comes out clean. Cool slightly.
  8. Whisk cream cheese, powdered sugar, milk, and vanilla for glaze. Drizzle over warm muffins before serving.

Notes

Use 100% pure pumpkin purée, not pumpkin pie filling. Avoid over-mixing the batter for soft muffins. Store in an airtight container for 2 days at room temperature or refrigerate up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 260
  • Sugar: 22g
  • Sodium: 190mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg

Keywords: pumpkin, cinnamon roll, muffins, fall, cream cheese glaze

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Find it online: https://www.havenofrecipes.com/pumpkin-cinnamon-roll-muffins-2/