Pumpkin Cinnamon Roll Muffins

If you’re looking for the ultimate fall treat, these Pumpkin Cinnamon Roll Muffins are a must-try! Combining the warm spices of cinnamon rolls with the rich, moist texture of pumpkin muffins, these little delights are perfect for breakfast, brunch, or an afternoon snack. Each muffin is swirled with a cinnamon-sugar filling and topped with a luscious cream cheese glaze, making them irresistible from the first bite. With the comforting flavors of pumpkin, cinnamon, and vanilla, these muffins are a delicious way to welcome the cozy season!

Pumpkin Cinnamon Roll Muffins

Why You’ll Love This Recipe

You’ll love this recipe because it’s the perfect combination of two beloved treats: cinnamon rolls and pumpkin muffins. The pumpkin keeps the muffins moist and flavorful, while the cinnamon swirl adds a touch of sweetness and spice. They’re easy to make and perfect for sharing—or keeping all to yourself! Enjoy them warm out of the oven, topped with a creamy glaze that melts into each delicious bite. These muffins are sure to become a new fall favorite!

The Recipe

Ingredients:

For the Muffins:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

For the Cinnamon Swirl:

  • 1/4 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Step-by-Step Instructions:

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
  3. Combine the wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well blended.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  5. Prepare the cinnamon swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Stir until well mixed.
  6. Fill the muffin cups: Spoon half of the pumpkin batter evenly into the muffin cups. Add a small spoonful of the cinnamon swirl mixture into each cup, then top with the remaining batter. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter.
  7. Bake the muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Make the cream cheese glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, 1 tablespoon at a time, followed by the milk and vanilla extract. Whisk until smooth and pourable.
  9. Glaze the muffins: Drizzle the cream cheese glaze over the cooled muffins. Serve and enjoy!

Serving and Storage Tips

  • Serving: Serve these muffins slightly warm for the best texture and flavor. They’re delicious on their own or paired with a cup of coffee or hot cider.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to 5 days. Reheat in the microwave for about 15 seconds to enjoy them warm.

Helpful Notes

  • Make sure not to overmix the batter; this will keep the muffins tender and light.
  • For a fun variation, add a handful of chopped pecans or walnuts to the batter for extra texture.
  • If you don’t have pumpkin puree, you can substitute it with sweet potato or butternut squash puree.

FAQs

1. Can I make these muffins without the cream cheese glaze?
Yes! The muffins are delicious on their own, but the glaze adds an extra layer of sweetness. You can also top them with a simple powdered sugar and milk drizzle if you prefer.

2. Can I freeze these muffins?
Yes, you can freeze the muffins without the glaze for up to 2 months. Thaw at room temperature, then add the glaze before serving.

3. Can I use homemade pumpkin puree?
Absolutely! Just make sure to drain any excess moisture from the homemade puree to avoid making the batter too wet.

4. Can I make these muffins gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but they’ll still be delicious.

5. Can I add chocolate chips?
Yes! Adding 1/2 cup of mini chocolate chips to the batter is a great way to make these muffins even more indulgent.

Final Thoughts

These Pumpkin Cinnamon Roll Muffins are the perfect treat for fall or any time you’re craving something sweet and comforting. With their moist, spiced pumpkin base, swirls of cinnamon, and creamy glaze, they’re a delightful blend of flavors and textures. Serve them for breakfast, brunch, or as a dessert, and watch them disappear in no time. Enjoy the cozy, delicious taste of these autumn-inspired muffins!

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