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