Description
Soft and moist Pumpkin Cinnamon Roll Muffins swirled with buttery cinnamon sugar and finished with an optional vanilla glaze. Perfect for cozy fall mornings.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- Cinnamon Swirl: ½ cup brown sugar, 2 tsp ground cinnamon, 2 tbsp melted butter
- Optional Glaze: ½ cup powdered sugar, 1–2 tbsp milk, ¼ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, cream butter and sugar until fluffy. Add pumpkin, eggs, vanilla, and milk. Mix well.
- Fold in dry ingredients until just combined—don’t overmix.
- In a small bowl, mix swirl ingredients: brown sugar, cinnamon, and melted butter.
- Spoon half the batter into muffin cups, add a teaspoon of cinnamon swirl, then top with remaining batter. Swirl lightly.
- Bake for 20–25 minutes until a toothpick comes out clean. Cool for 5–10 minutes.
- Optional: Mix glaze ingredients and drizzle over warm muffins.
Notes
- Add ¼ cup applesauce for extra moistness.
- Use nuts like pecans or walnuts for a crunch.
- Freeze unglazed muffins up to 2 months.
- To make vegan: use flax eggs and non-dairy milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin muffins, cinnamon roll muffins, fall breakfast, pumpkin spice, cozy baking