Description
Soft, spiced pumpkin muffins swirled with buttery cinnamon sugar and drizzled in cream cheese glaze. These pumpkin cinnamon roll muffins combine the best of fall flavors with the ease of a simple muffin recipe.
Ingredients
Units
Scale
Muffins:
- 1 cup canned pumpkin puree
- 1/2 cup melted butter (or vegetable oil)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Cinnamon Swirl:
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Glaze:
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 -3 tablespoon milk
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with liners or spray with nonstick spray.
- In a bowl, whisk pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold dry ingredients into wet until just combined.
- In a small bowl, stir together melted butter, brown sugar, and cinnamon.
- Fill muffin cups halfway with batter. Add a spoonful of swirl mixture, then more batter. Swirl lightly with a toothpick.
- Bake for 20–25 minutes, until golden and a toothpick comes out clean.
- While muffins cool, whisk glaze ingredients. Drizzle over slightly cooled muffins.
Notes
- For extra texture, add chopped pecans or walnuts.
- Substitute pumpkin pie spice for cinnamon for a deeper spiced flavor.
- Muffins taste best slightly warm, with glaze freshly drizzled.
Nutrition
- Calories: 210
