Description
These pumpkin cinnamon roll muffins combine the cozy flavors of pumpkin and cinnamon in a soft, bakery-style muffin swirled with gooey cinnamon-sugar and topped with a creamy glaze. They’re quick, easy, and perfect for fall brunches or a special breakfast treat.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pure pumpkin puree
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter, melted
- 1/3 cup milk
- 2 teaspoons vanilla extract
- For the Cinnamon Swirl:
- 1/3 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- For the Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
- Prepare the cinnamon swirl: In a small bowl, mix 1/3 cup light brown sugar, 1 tablespoon ground cinnamon, and 3 tablespoons melted unsalted butter until combined. Set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg.
- In another bowl, whisk together 1 cup pumpkin puree, 2 large eggs, 1/2 cup melted unsalted butter, 1/3 cup milk, and 2 teaspoons vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
- Spoon half the batter evenly into the prepared muffin cups. Add a heaping teaspoon of the cinnamon swirl mixture on top of each, then cover with the remaining batter. Swirl a butter knife or toothpick through each muffin to create a ribbon effect.
- Drizzle any leftover cinnamon swirl mixture on top of the muffins.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk 3/4 cup powdered sugar with 1–2 tablespoons milk or cream and 1/2 teaspoon vanilla extract until smooth. Drizzle over warm muffins. Allow glaze to set before serving.
Notes
For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil or vegan butter and use non-dairy milk. Don’t overmix the batter for tender muffins. Swirl the cinnamon mixture gently for distinct ribbons. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Freeze unglazed muffins for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 20
- Sodium: 180
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
Keywords: pumpkin muffins, cinnamon roll muffins, fall brunch, easy pumpkin recipe, cinnamon swirl, pumpkin breakfast, bakery muffins, glazed muffins, autumn baking, cozy brunch