Description
Soft, gooey, and swirled with warm cinnamon sugar, these pumpkin cinnamon roll muffins are the perfect cozy fall treat. They combine the fluffiness of a cinnamon roll with the rich flavor of pumpkin spice, all baked into an easy grab-and-go muffin. Drizzled with a sweet glaze, they’re ideal for breakfast, brunch, or dessert during the holiday season.
Ingredients
For the muffins:
2 cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
1 tbsp pumpkin pie spice
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup pumpkin puree
½ cup milk
⅓ cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
For the cinnamon swirl:
½ cup brown sugar
2 tsp cinnamon
3 tbsp melted butter
For the glaze:
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a bowl, whisk flour, sugars, pumpkin spice, baking powder, baking soda, and salt.
In another bowl, mix pumpkin puree, milk, melted butter, eggs, and vanilla.
Stir wet ingredients into dry until just combined. Do not overmix.
In a small bowl, mix swirl ingredients.
Fill each muffin cup halfway with batter, add 1 tsp swirl mixture, then top with more batter. Use a toothpick to gently swirl.
Bake 18–22 minutes, until a toothpick inserted comes out clean. Cool slightly.
Whisk glaze ingredients and drizzle over cooled muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 260
- Sugar: 25g
- Fat: 9g
- Fiber: 2g
- Protein: 4g