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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins for a Cozy Fall Morning

Delight in these Pumpkin Cinnamon Roll Muffins, a quick and cozy fall treat perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Canned Pumpkin Puree Do not substitute with pie filling.
  • 1/3 cup Melted Butter Provides richness.
  • 3/4 cup Granulated Sugar Can reduce for less sweetness.
  • 1 large Egg Can replace with a flax egg.
  • 1 tsp Vanilla Extract Use pure for best results.
  • 1 3/4 cups All-Purpose Flour 1:1 gluten-free flour blend can be used.
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
For the Cinnamon Swirl
  • 2 tbsp Melted Butter Can substitute with coconut oil.
  • 1/4 cup Brown Sugar White sugar can also be used.
For the Cream Cheese Glaze
  • 1 cup Powdered Sugar Adjust based on desired sweetness.
  • 1 tsp Vanilla Extract Almond extract can be substituted.
  • 2 tbsp Milk Use more for thinner glaze.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, whisk together the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.
  3. In a separate bowl, combine the flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. In a small bowl, mix melted butter, brown sugar, and a sprinkle of cinnamon for the swirl.
  6. Spoon the muffin batter into muffin tins, add a teaspoon of the cinnamon swirl mixture, and swirl with a knife.
  7. Bake for 20-25 minutes, or until a toothpick comes out clean.
  8. While the muffins cool, whisk together the powdered sugar, vanilla extract, and milk for the glaze.
  9. Drizzle the glaze over the cooled muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 900IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 2 days. Freeze unfrosted for up to 3 months.

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