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Pumpkin Cinnamon Roll Muffins Recipe

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★★★★★

4.6 from 109 reviews

Deliciously moist Pumpkin Cinnamon Roll Muffins combine the warm flavors of pumpkin and cinnamon with a sweet swirl and glaze, perfect for fall mornings or anytime you crave a cozy treat. These muffins are easy to make with simple ingredients and bake quickly to golden perfection.

Ingredients

Scale

Muffin Batter

  • 1 cup canned pumpkin puree (use plain pumpkin puree, not pie filling)
  • 1/2 cup melted butter (or vegetable oil as a substitute)
  • 3/4 cup granulated sugar
  • 1 large egg (or flax egg for vegan option)
  • 1 teaspoon vanilla extract (use pure vanilla for best results)
  • 2 cups all-purpose flour (can substitute with a gluten-free blend)
  • 1 teaspoon baking soda (ensure freshness)
  • 1 teaspoon baking powder (check for gluten-free if needed)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (adjust for stronger flavor)

Cinnamon Swirl

  • 1/4 cup melted butter
  • 1/2 cup brown sugar (or white sugar as a substitute)
  • 1 teaspoon ground cinnamon

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk (adjust for desired thickness or use non-dairy milk)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract. Whisk them together until smooth and well incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly mixed.
  4. Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture, stirring just until combined to avoid over-mixing which can make muffins tough.
  5. Prepare Cinnamon Swirl: In a small bowl, mix melted butter, brown sugar, and cinnamon until the sugar is moistened and the mixture is cohesive.
  6. Assemble Muffins: Spoon half of the muffin batter into the prepared muffin tin, then add a spoonful of the cinnamon swirl mixture into each muffin cup. Top with the remaining batter, ensuring the swirl is enclosed.
  7. Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  8. Cool Muffins: Remove from oven and allow muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
  9. Make Glaze: While muffins cool, whisk together powdered sugar and milk until smooth and drizzleable; adjust milk quantity for desired thickness.
  10. Glaze Muffins: Drizzle the glaze over the cooled muffins and serve. Enjoy your delicious pumpkin cinnamon roll muffins fresh for best flavor and texture.

Notes

  • Use plain canned pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
  • For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes).
  • You can substitute all-purpose flour with a gluten-free blend to make this recipe gluten-free.
  • Adjust cinnamon quantity if you prefer a stronger or milder cinnamon flavor in the batter and swirl.
  • For the glaze, non-dairy milk such as almond or oat milk works well to keep it dairy-free.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: pumpkin muffins, cinnamon roll muffins, fall baking, pumpkin spice, breakfast muffins, easy muffin recipe

Find it online: https://chefmilacook.com/pumpkin-cinnamon-roll-muffins-recipe/