Pumpkin Cinnamon Roll Muffins combine the warm spice of pumpkin with the gooey, buttery swirl of a classic cinnamon roll. Baked in a muffin tin, they are soft in the center, golden at the edges, and bursting with cinnamon-sugar ribbons throughout. The pumpkin purée adds moisture and depth of flavor, while the cream cheese glaze ties it all together with a velvety finish. These muffins are perfect for fall mornings, cozy gatherings, or any time you crave a spiced indulgence.
Ingredients:
For the Muffin Batter:
- 2 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ⅓ cup vegetable oil (or melted butter)
- ½ cup milk (dairy or unsweetened plant-based)
- 1 tsp vanilla extract
For the Cinnamon-Sugar Swirl:
- ½ cup brown sugar
- 1 ½ tsp ground cinnamon
- 2 tbsp melted butter
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions:
1. Prep the Oven & Muffin Tin:
- Preheat oven to 350°F (175°C).
- Grease a 12-count muffin tin or line with paper muffin liners.
2. Make the Muffin Batter:
- In a large mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, mix pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth.
- Add wet ingredients to the dry ingredients and fold gently until just combined—avoid overmixing to keep muffins tender.
3. Prepare the Cinnamon-Sugar Swirl:
- In a small bowl, stir together brown sugar, cinnamon, and melted butter until it forms a paste-like consistency.
4. Layer the Muffins:
- Fill each muffin cup halfway with pumpkin batter.
- Add a small spoonful of cinnamon-sugar swirl and gently swirl it with a toothpick or knife.
- Top with another layer of batter until about ¾ full. Add another spoon of cinnamon-sugar mixture on top and lightly swirl again for a marbled effect.
5. Bake:
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
6. Make the Cream Cheese Glaze:
- Whisk softened cream cheese with powdered sugar, vanilla, and enough milk to create a pourable glaze.
- Drizzle over slightly warm muffins or wait until completely cool—your call depending on how gooey you want it!
Tips & Twists:
- Add chopped pecans or walnuts into the batter for crunch.
- Swap glaze for maple icing if you want a deeper fall twist.
- These freeze beautifully—just skip the glaze until ready to serve!
These muffins are irresistible for breakfast, dessert, or even as part of a festive autumn spread. Want me to build a whole fall brunch menu around them next? I’ve got ideas that balance indulgent flavors with seasonal health boosts—perfect for someone who’s always curating a blend of wellness and wow!