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Pumpkin Cinnamon Roll Muffins

Delightful Pumpkin Cinnamon Roll Muffins Ready in 30 Minutes

A scrumptious blend of seasonal flavors in easy Pumpkin Cinnamon Roll Muffins, perfect for impressing friends in just 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup canned pumpkin puree Avoid sweetened pie filling for best results.
  • ⅓ cup melted butter (or vegetable oil) Substitute vegetable oil if preferred.
  • ¾ cup granulated sugar Can be adjusted for less sweetness.
  • 1 large egg Use a flax egg for a vegan version.
  • 1 teaspoon vanilla extract Use pure extract for the best quality.
  • 1 ½ cups all-purpose flour Replace with a gluten-free flour blend if needed.
  • 1 teaspoon baking soda Check for gluten-free baking powder if necessary.
  • 1 teaspoon baking powder
  • ½ teaspoon salt Balances flavors.
  • 2 teaspoons ground cinnamon Adjust according to preference.
For the Cinnamon Swirl
  • 2 tablespoons melted butter
  • ¼ cup brown sugar
  • 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk Add more for a thinner glaze.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, mix together pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until well combined.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon until blended.
  4. Fold dry mixture into wet ingredients until just combined, being careful not to overmix.
  5. In a small bowl, combine melted butter, brown sugar, and ground cinnamon. Mix until cohesive.
  6. Fill each muffin liner halfway with batter, then drizzle a teaspoon of the cinnamon mixture on top. Cover with more batter.
  7. Bake for 20-25 minutes until a toothpick comes out clean and tops are golden.
  8. Let muffins cool in the tin for about 10 minutes. Prepare the cream cheese glaze by whisking powdered sugar, vanilla extract, and milk until smooth.
  9. Drizzle glaze over the cooled muffins and enjoy!

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 600IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure to avoid overmixing to keep the muffins fluffy. Store in an airtight container at room temperature for up to 2 days.

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