Description
Warm, fluffy pumpkin cinnamon roll muffins swirled with cinnamon sugar and topped with a sweet cream cheese glaze — the ultimate fall comfort bake.
Ingredients
1 cup canned pumpkin puree
½ cup melted butter or vegetable oil
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ cup melted butter (swirl)
¼ cup brown sugar (swirl)
1 tsp ground cinnamon (swirl)
½ cup powdered sugar (glaze)
½ tsp vanilla extract (glaze)
2–3 tbsp milk (glaze)
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin.
2. Whisk pumpkin puree, melted butter, sugar, egg, and vanilla.
3. In another bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
4. Fold dry ingredients into wet until combined.
5. Mix cinnamon swirl ingredients.
6. Fill muffin cups halfway, add swirl, top with more batter.
7. Swirl gently with a toothpick.
8. Bake 20–25 minutes until golden.
9. Whisk glaze and drizzle over cooled muffins.
Notes
Store airtight for up to 3 days.
Freeze for up to 2 months.
Reheat before serving for a fresh bakery feel.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
Keywords: pumpkin cinnamon roll muffins, fall dessert recipes, homemade fall muffins