Pumpkin Cinnamon Roll Muffins
Deliciously fluffy Pumpkin Cinnamon Roll Muffins with a delightful swirl of spices and topped with cream cheese glaze, perfect for breakfast or a snack.
Ingredients
Muffin Batter
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
Cinnamon Swirl
- ¼ cup sugar
- 1 tbsp ground cinnamon
Cream Cheese Glaze
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until creamy and fully incorporated.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended.
- Combine Mixtures: Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing!
- Prepare Cinnamon Swirl: In a small bowl, mix the sugar and cinnamon for the swirl.
Baking
- Assemble Muffins: Fill each muffin cup halfway with batter. Sprinkle a spoonful of the cinnamon-sugar mixture on top, then add more batter until the cups are three-quarters full. Add more cinnamon-sugar on top.
- Bake: Bake for 18-20 minutes or until a toothpick comes out clean.
- Make Cream Cheese Glaze: While the muffins cool, mix the softened cream cheese, powdered sugar, milk, and vanilla until smooth.
- Glaze the Muffins: Drizzle the cream cheese glaze over warm muffins before serving.
Notes
Don’t overmix to ensure fluffy muffins. Use fresh pumpkin for enhanced flavor. Consider adding chocolate chips or nuts for variation. Storing instructions: Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Freeze for longer storage.