Description
There’s nothing quite like that first bite of a warm pumpkin muffin swirled with cinnamon on a cool fall morning. These pumpkin cinnamon roll muffins bring that comforting, bakery-fresh feeling straight into your kitchen. No yeast, no hassle just soft, tender muffins filled with sweet spice and topped with a creamy glaze. They’re simple to make and impossible to resist.
Ingredients
Scale
- 1 cup pumpkin puree
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup melted butter (for swirl)
- ⅓ cup brown sugar (for swirl)
- 1 tablespoon ground cinnamon (for swirl)
- ¾ cup powdered sugar (for glaze)
- 2 tablespoons milk or cream (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the wells.
- In a large bowl, whisk together the pumpkin puree, melted butter, both sugars, eggs, and vanilla until smooth and creamy.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet and stir gently until just combined. Don’t overmix—it’ll keep the muffins soft and tender.
- In a small bowl, mix melted butter, brown sugar, and cinnamon until thick and smooth.
- Spoon a bit of muffin batter into each muffin liner, filling halfway. Add a spoonful of cinnamon swirl, then top with more batter.
- Use a toothpick to gently swirl the cinnamon mixture into the batter. Just a few figure-eights will do.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are set.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the muffins while they’re still a little warm.
Notes
Store in an airtight container for up to 3 days. For freezing, skip the glaze and wrap tightly; glaze after thawing. Reheat briefly before serving. Try variations like chopped nuts in the swirl, a maple glaze, or baking as a loaf or mini muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg