Description
Indulge in the warmth of autumn with these delightful Pumpkin Cinnamon Roll Muffins. Soft and fluffy, they are infused with cozy flavors of pumpkin and cinnamon, making them a perfect treat for any occasion—be it breakfast, brunch, or an afternoon snack. Each muffin is crowned with a luscious cream cheese glaze that brings a sweet finish to this comforting dessert. These muffins are not only quick to make but also kid-friendly, ensuring every bite is a hit with the whole family. Experience the essence of fall baking with these easy-to-follow muffins that will quickly become a seasonal favorite.
Ingredients
Scale
- 1 cup canned pumpkin puree
- ½ cup melted butter
- ¾ cup granulated sugar
- 1 large egg
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- For the cream cheese glaze: ½ cup powdered sugar, 2–3 Tbsp milk
Instructions
- Preheat your oven to 350°F and line a muffin tin.
- In a bowl, mix together pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fill each muffin cup halfway with batter, add a spoonful of cinnamon swirl mixture (melted butter mixed with brown sugar and cinnamon), then top with more batter and swirl lightly.
- Bake for 20–25 minutes or until golden brown; check doneness with a toothpick.
- Prepare the cream cheese glaze by mixing powdered sugar and milk until smooth; drizzle over cooled muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 198
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg