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Pumpkin Cinnamon Roll Muffins

Close-up of four delicious pumpkin cinnamon roll muffins topped with white glaze.
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Enjoy these pumpkin cinnamon roll muffins, a perfect fall brunch treat that combines the flavors of cinnamon rolls with the ease of muffins. They feature a cinnamon swirl and a cream cheese glaze for a delightful autumn dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • For the Swirl:
  • ½ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • ¼ cup unsalted butter, melted
  • For the Glaze:
  • 4 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. In a small bowl, prepare the swirl mixture by combining the brown sugar, flour, and cinnamon. Pour in the melted butter and stir until it forms a crumbly paste.
  6. Fill each muffin liner about two-thirds full with the pumpkin batter.
  7. Dollop about 1 teaspoon of the cinnamon swirl mixture onto the top of the batter in each muffin cup. Use a toothpick or knife to gently swirl it into the batter, creating a marbled effect.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the muffins cool, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, milk, and vanilla extract. Beat until the glaze is smooth and creamy.
  11. Once the muffins are completely cool, drizzle the cream cheese glaze over the top.

Notes

  • For a deeper cinnamon flavor, you can add an extra ½ teaspoon of cinnamon to the muffin batter.
  • Ensure your pumpkin puree is not pumpkin pie filling, as this contains added spices and sugar.
  • You can store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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