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Irresistible Pumpkin Cinnamon Roll Muffins

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Soft, gooey muffins packed with the perfect balance of pumpkin and cinnamon flavors, topped with a cream cheese glaze. Perfect for cozy fall mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ⅓ cup (70g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons (30g) melted butter
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1–2 tablespoons (15-30ml) milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate bowl, mix the sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  4. In a small bowl, combine the brown sugar, cinnamon, and melted butter to make the cinnamon swirl filling.
  5. Spoon about 1 tablespoon of batter into each muffin cup, followed by a small dollop of the cinnamon swirl mixture. Add another layer of batter on top, filling each cup about ¾ of the way full.
  6. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter for a marbled effect.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan before transferring the muffins to a wire rack.
  8. Beat the softened cream cheese with powdered sugar, milk, and vanilla extract until smooth to make the cream cheese glaze.
  9. Once the muffins are cool, drizzle the cream cheese glaze over the top. Serve immediately or store for later.

Notes

[‘Don’t overmix the batter to avoid dense muffins.’, ‘Room-temperature eggs blend more evenly into the batter.’, ‘Be gentle when swirling the cinnamon filling into the batter for pockets of flavor.’, ‘Check the muffins a few minutes early to avoid overbaking.’, ‘Adjust the cream cheese glaze consistency by adding milk a teaspoon at a time.’]

Nutrition

Keywords: Pumpkin Muffins, Cinnamon Roll Muffins, Fall Baking, Pumpkin Spice, Cream Cheese Glaze

Find it online: https://yumnode.com/irresistible-pumpkin-cinnamon-roll-muffins-recipe-for-fall/