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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins

These delicious pumpkin cinnamon roll muffins combine the ease of muffins with the comforting flavors of cinnamon rolls. Perfect for breakfast or a sweet treat!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 350 kcal

Equipment

  • Mixing bowls (large and medium)
  • 12-cup Muffin Tin
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons

Ingredients
  

Muffin Batter

  • 1 cup Pumpkin Puree (not pumpkin pie filling)
  • 0.5 cup Milk (any kind)
  • 0.25 cup Vegetable Oil
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1.5 cups Granulated Sugar
  • 2.5 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg
  • 0.25 teaspoon Ground Cloves
  • 0.25 teaspoon Salt

Cinnamon Filling

  • 0.5 cup Unsalted Butter (1 stick), softened
  • 0.5 cup Packed Light Brown Sugar
  • 2 teaspoons Ground Cinnamon

Cream Cheese Glaze (optional)

  • 4 ounces Cream Cheese softened
  • 2 tablespoons Unsalted Butter softened
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Milk (or more, to reach desired consistency)

Instructions
 

Instructions

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  • Make the Cinnamon Filling: In a medium bowl, cream together the softened butter and brown sugar until light and fluffy. Stir in the cinnamon.
  • Make the Muffin Batter: In a large bowl, whisk together the pumpkin puree, milk, oil, eggs, and vanilla extract.
  • In a separate bowl, whisk together the granulated sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Assemble the Muffins: Fill each muffin cup about 2/3 full with batter. Dollop about 1 tablespoon of the cinnamon filling on top of each muffin. Swirl gently with a knife or toothpick to combine slightly.
  • Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • Make the Cream Cheese Glaze (optional): In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until combined. Stir in the vanilla extract and milk until you reach your desired consistency. Drizzle over cooled muffins.

Notes

For a richer flavor, use brown butter in the cinnamon filling. You can also add chopped pecans or walnuts to the muffin batter for added texture.
Keyword baking, cinnamon roll, comfort food, delicious, easy, fall, muffins, pumpkin