Description
Easy and delicious pumpkin cinnamon roll muffins, perfect for fall baking!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- For the cinnamon swirl:
- 1/4 cup melted butter
- 1/3 cup granulated sugar
- 1 tbsp ground cinnamon
- For the cream cheese glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
- In a large bowl, mix pumpkin puree, brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth and well blended.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined – do not overmix.
- In a small bowl, prepare the cinnamon swirl by mixing melted butter, granulated sugar, and cinnamon together.
- Fill each muffin cup about 1/3 full with batter, then spoon about 1 teaspoon of cinnamon swirl mixture over the batter.
- Add another layer of batter to fill each cup about 2/3 full, then add another teaspoon of cinnamon swirl on top.
- Use a toothpick or knife to gently swirl the cinnamon mixture through the batter.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- While muffins are baking, prepare the glaze by beating cream cheese until smooth, then gradually adding powdered sugar, milk, and vanilla until creamy.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle cream cheese glaze over cooled muffins before serving.
Notes
- Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Reheat muffins in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin muffins, cinnamon roll muffins, pumpkin cinnamon roll muffins, fall baking, muffins
