Description
Indulge in the comforting flavors of fall with these Pumpkin Cinnamon Roll Muffins. Soft, fluffy, and drizzled with a sweet cream cheese glaze, these muffins blend the warm spices of cinnamon with rich pumpkin puree. Perfect for breakfast, brunch, or as a delightful afternoon snack, they will fill your kitchen with a tantalizing aroma that embodies the essence of autumn.
Ingredients
Scale
- 1 cup canned pumpkin puree
- ½ cup melted butter (or vegetable oil)
- ¾ cup granulated sugar
- 1 large egg
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- For the cream cheese glaze: ½ cup powdered sugar, ½ tsp vanilla extract, and milk
Instructions
- Preheat your oven to 350°F and prepare a muffin tin.
- In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold dry ingredients into wet ingredients until just combined.
- Fill muffin cups halfway with batter; add a dollop of cinnamon swirl (made from melted butter, brown sugar, and cinnamon) on top before covering with more batter. Swirl lightly with a toothpick.
- Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
- Cool slightly before drizzling with cream cheese glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg