Go Back

Pumpkin Cinnamon Roll Muffins

These Pumpkin Cinnamon Roll Muffins are the perfect blend of comfort and sweetness, capturing the essence of fall with every bite. Easy to make and bursting with warm flavors, they are perfect for breakfast, brunch, or as a cozy snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 1/2 cups all-purpose flour The base of our muffins, creating a light and airy texture.
  • 1 cup canned pumpkin puree Adds moistness and a rich, earthy flavor.
  • 1/2 cup granulated sugar Sweetens the muffins and balances the spices perfectly.
  • 1/4 cup brown sugar, packed Brings a deep, caramel-like sweetness and moisture.
  • 1/3 cup vegetable oil Ensures the muffins are tender and fluffy.
  • 2 large eggs Binds the ingredients together for a sturdy muffin.
  • 1 teaspoon vanilla extract Adds a delightful aromatic sweetness.
  • 1 teaspoon baking powder Helps the muffins rise beautifully.
  • 1 teaspoon baking soda Works with the acidic pumpkin to create a fluffy texture.
  • 1 teaspoon ground cinnamon Offers a warm and comforting flavor that pairs excellently with pumpkin.
  • 1/2 teaspoon nutmeg Enhances the fall flavor profile with its nutty and sweet essence.
  • 1/4 teaspoon salt Balances all the flavors and enhances sweetness.
For the Cinnamon Swirl
  • 1/4 cup brown sugar, packed Adds sweetness and a slight caramel flavor.
  • 1 tablespoon ground cinnamon Infuses a cozy spiciness into the muffins.
  • 2 tablespoons melted butter Binds the swirl mixture together and adds richness.
For the Glaze
  • 1 cup powdered sugar Sweetens the glaze for a perfect finishing touch.
  • 2 tablespoons milk Achieves the desired consistency for drizzling.
  • 1/2 teaspoon vanilla extract Adds an extra layer of flavor to the glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
  3. In another bowl, mix the canned pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
  5. Prepare the cinnamon swirl by combining brown sugar, ground cinnamon, and melted butter in a small bowl.
  6. Spoon the pumpkin batter into each muffin liner until they’re about halfway full.
  7. Add a teaspoon of the cinnamon mixture on top of the batter in each liner, followed by more batter to fill about three-quarters full.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Glazing
  1. Prepare the glaze while the muffins cool by whisking together powdered sugar, milk, and vanilla extract until smooth.
  2. Finally, drizzle the glaze over the cooled muffins just before serving.

Notes

For best results: Use pure pumpkin puree, don’t overmix the batter, and allow muffins to cool before glazing. Store in an airtight container for freshness.