Oh, fall baking! It’s my absolute favorite time of year, and honestly, there’s nothing better than the smell of cinnamon and pumpkin wafting through the house. That’s exactly why I’m SO excited to share these Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze with you. They’re like your favorite cozy cinnamon roll got a super convenient muffin makeover, and trust me, they’re a game-changer! I mean, who doesn’t love that perfect swirl of cinnamon sugar wrapped up in a tender pumpkin muffin, all topped off with that dreamy cream cheese frosting? It’s pure comfort in every single bite.

Why You’ll Love These Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze

You’ll absolutely adore these muffins because:

They’re ridiculously easy to whip up – way simpler than actual cinnamon rolls!
That combo of pumpkin spice, cinnamon swirl, and creamy glaze? Pure magic.
They’re the perfect little bite for any fall get-together or just a cozy afternoon treat.
Seriously, everyone raves about them, so they’re a total crowd-pleaser.
And they’re quick! You can have warm, delicious muffins in under an hour.

Gathering Your Ingredients for Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze

Alright, let’s get our ducks in a row and gather everything we need for these amazing Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze. It’s always best to have everything prepped before you start mixing, so you can just dive right in! We’ve got a few components here – the muffin base, that yummy cinnamon swirl filling, and of course, the luscious glaze. Don’t worry, it’s all pretty straightforward, and you probably have most of it in your pantry already!

Ingredients for the Muffin Base

For the actual muffins, you’ll need: 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, half a teaspoon of salt, and then our cozy spices: 1 teaspoon of cinnamon, half a teaspoon of nutmeg, a quarter teaspoon each of cloves and ginger. For the wet stuff, grab 1 cup of granulated sugar, half a cup of softened butter (make sure it’s not melted!), two large eggs, and a teaspoon of vanilla extract. And of course, the star: 1 cup of pumpkin puree – just make sure it’s pure pumpkin, not pie filling! And finally, a quarter cup of milk.

Ingredients for the Cinnamon Swirl

This is what makes them taste like cinnamon rolls! You’ll just need a quarter cup of packed light brown sugar, a tablespoon of cinnamon, and two tablespoons of melted butter. That’s it!

Ingredients for the Cream Cheese Glaze

For that irresistible topping, we’ll need 4 ounces of softened cream cheese, another quarter cup of softened butter, about a cup of powdered sugar, and a teaspoon of vanilla extract. We’ll also use 2 to 3 tablespoons of milk to get it just right.

Step-by-Step Guide to Making Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze

Okay, so now that we’ve got all our goodies gathered, let’s get baking! Making these Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze is honestly a breeze, and I’ll walk you through every single step. It feels a little like magic, but it’s totally doable, even if you’re new to baking!

Preparing the Muffin Tin and Oven

First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab your muffin tin. I like to either grease it really well or pop in those paper liners – whatever makes your life easier! This just makes sure our beautiful muffins don’t stick.

Mixing the Dry and Wet Ingredients

In one bowl, whisk together all your dry ingredients: the flour, baking soda, salt, and all those warm spices like cinnamon, nutmeg, cloves, and ginger. Give it a good whisk so everything is evenly distributed. In a separate, bigger bowl, cream together your softened butter and granulated sugar until it’s nice and fluffy – this is key for that tender texture! Then, beat in your eggs one at a time, followed by the vanilla extract. In a little bowl, just give the pumpkin puree and milk a quick whisk together. Now, here’s where it all comes together: add about a third of the dry ingredients to the butter mixture and mix gently, then add half of the pumpkin mixture and mix again. Keep alternating, ending with the dry ingredients. Remember, don’t overmix! Just stir until you don’t see any dry flour streaks left. A few lumps are totally fine!

Creating the Cinnamon Swirl

This is the fun part that makes them taste like cinnamon rolls! Just grab a small bowl and mix together the packed light brown sugar and the tablespoon of cinnamon. Pour in the melted butter and stir it all up until you get this lovely, thick paste. It smells amazing already!

Assembling and Baking the Pumpkin Cinnamon Roll Muffins

Now, let’s fill our muffin cups! Spoon the batter into each one, filling them about two-thirds full. Then, plop about a teaspoon of that cinnamon-sugar paste right on top of the batter in each cup. Grab a toothpick or a skewer and gently swirl it down into the batter. Don’t go crazy, just a few gentle swirls to get that beautiful marbled effect. Pop them into your preheated oven and bake for about 18 to 22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Let them hang out in the tin for a few minutes to cool down a bit before carefully moving them to a wire rack to cool completely. Patience here is key for the glaze!

Preparing the Cream Cheese Glaze

While those muffins are cooling, let’s whip up the glaze! In a medium bowl, beat the softened cream cheese and the softened butter together until they’re super smooth and creamy. No lumps allowed! Then, gradually add the powdered sugar and vanilla extract, mixing as you go. Once that’s incorporated, start adding the milk, just a tablespoon at a time, until you get a nice, pourable consistency. You want it thick enough to coat the muffin, but thin enough to drizzle easily. It should look like luscious, white icing!

Glazing the Cooled Muffins

Once your Pumpkin Cinnamon Roll Muffins are totally, completely cool – and I mean *completely* cool, otherwise the glaze will melt right off – it’s time for the grand finale! Drizzle that glorious cream cheese glaze all over the tops. You can use a spoon or even a piping bag if you’re feeling fancy. It’s the perfect finishing touch!

Tips for Perfect Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze

Okay, so you’ve made these beauties, and now you want them to be absolutely *perfect* every single time. I get it! For the best Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze, make sure your butter and cream cheese are truly softened, not melted, for the best texture. And remember that gentle mixing we talked about? That’s your golden ticket to super tender muffins. Seriously, don’t overdo it!

Achieving the Best Swirl

When you add that cinnamon-sugar mixture, don’t be afraid to swirl it down a bit with your toothpick. Just a few gentle twists will give you that lovely marbled look inside.

Ensuring Tender Muffins

The biggest secret to tender muffins is not overmixing the batter once you add the flour. Mix until *just* combined, and you’ll have soft, fluffy muffins every time.

Glaze Consistency Control

If your glaze seems too thick, just add milk a tiny bit at a time until it drizzles nicely. Too thin? Add a little more powdered sugar. You want it pourable but not watery!

Frequently Asked Questions about Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze

Got questions about whipping up these delicious Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze? I’ve got you covered! Here are some common things people ask:

Can I make these muffins without the cream cheese glaze?

Absolutely! While the glaze is amazing, these muffins are still delicious on their own. You could also just dust them with a little powdered sugar or enjoy them plain!

How should I store leftover Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze?

Keep any leftover muffins in an airtight container at room temperature for about 2 days, or in the fridge for up to 4-5 days. The glaze can make them a little softer over time.

What is the best way to reheat these muffins?

If you want to warm them up, a few seconds in the microwave usually does the trick! Or, you can pop them in a toaster oven on low heat for a few minutes until they’re just warmed through.

Serving Suggestions for Your Pumpkin Cinnamon Roll Muffins

These Pumpkin Cinnamon Roll Muffins are just begging to be part of your next brunch spread or coffee date! They pair wonderfully with a hot mug of spiced apple cider or a creamy latte. You could also serve them alongside some crispy bacon or a fresh fruit salad for a more complete breakfast. Honestly, they’re pretty perfect on their own, but they really shine when shared with friends and family!

Estimated Nutritional Information for Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze

Just a little heads-up, the nutritional info for these Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze is an estimate, okay? It can totally change depending on the brands you use and how you measure things. But generally, one muffin is about 350 calories, with around 18g of fat and 45g of carbs. You’re looking at about 35g of sugar and 4g of protein per muffin. Happy baking!

Muffins: 18 Min Pumpkin Cinnamon Rolls!

Author: smaakvolle.nl
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Cinnamon Roll Muffins offer the comforting flavors of cinnamon rolls in a convenient muffin form, topped with a sweet cream cheese glaze.

Ingredients

Scale

1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/4 cup milk
For the Swirl:
1/4 cup packed light brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted
For the Glaze:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk

Instructions

Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, cream together granulated sugar and softened butter until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
In a small bowl, whisk together pumpkin puree and milk.
Add the dry ingredients to the wet ingredients alternately with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
In a small bowl, combine brown sugar and cinnamon for the swirl. Add melted butter and mix to create a paste.
Fill each muffin cup about two-thirds full with batter. Dollop about a teaspoon of the cinnamon-sugar mixture onto the batter in each cup. Use a toothpick or skewer to swirl the mixture into the batter.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
For the glaze, beat together softened cream cheese and butter until smooth.
Gradually beat in powdered sugar and vanilla extract. Add milk, one tablespoon at a time, until the glaze reaches your desired consistency.
Drizzle the glaze over the cooled muffins.

Notes

Ensure your pumpkin puree is not pumpkin pie filling.
Do not overmix the batter to keep the muffins tender.
Allow muffins to cool completely before glazing for best results.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 350
Sugar: 35g
Sodium: 200mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: pumpkin muffins, cinnamon roll muffins, cream cheese glaze, fall baking, spiced muffins, sweet muffins