Description
These pumpkin cinnamon roll muffins are the perfect cozy fall treat, combining the soft texture of pumpkin spice cake with the sweet swirl of cinnamon sugar and a light vanilla glaze.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¾ cup canned pumpkin puree
½ cup brown sugar, packed
¼ cup granulated sugar
⅓ cup melted unsalted butter
2 large eggs
⅓ cup milk or heavy cream
1 teaspoon vanilla extract
⅓ cup brown sugar (for swirl)
1 ½ teaspoons cinnamon (for swirl)
2 tablespoons melted butter (for swirl)
½ cup powdered sugar (for glaze)
1 tablespoon milk (for glaze)
¼ teaspoon vanilla extract (for glaze)
Instructions
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners or lightly grease it.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine pumpkin puree, sugars, melted butter, eggs, milk, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet mixture until just combined; do not overmix.
5. In a small bowl, combine brown sugar, cinnamon, and melted butter to make the swirl mixture.
6. Spoon a small amount of batter into each muffin cup, add a teaspoon of swirl mixture, then top with more batter and lightly swirl with a toothpick.
7. Bake for 18–20 minutes until a toothpick inserted in the center comes out clean.
8. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Whisk powdered sugar, milk, and vanilla together to make the glaze, then drizzle over the cooled muffins before serving.
Notes
Do not overmix the batter to keep the muffins soft and fluffy.
Use room-temperature ingredients for better rise.
Store in an airtight container for up to 3 days or refrigerate for up to a week.
You can freeze the muffins for up to 2 months and thaw overnight before reheating.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18
- Sodium: 160
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 45