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Cinnamon Roll Pumpkin Muffins

These cinnamon roll pumpkin muffins combine the flavors of cinnamon rolls and pumpkin spice into one perfect treat!

Ingredients

  • 1 cup canned pumpkin puree
  • 1/2 cup melted butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Cinnamon Swirl

  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon

Cream Cheese Glaze

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

Instructions

  1. Preheat your oven to 350°F.  Grease the Muffin tin with cooking spray.  

  2. Mix the pumpkin puree, melted butter, sugar, egg, and vanilla extract in a large bowl.

  3. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.

  4. Combine the wet ingredients and dry ingredients, mixing just until combined. Do not overmix.

  5. Mix the melted butter, brown sugar, and cinnamon to swirl in a small bowl.

  6. Fill each muffin cup halfway with the muffin batter. Spoon a small amount of the cinnamon swirl mixture onto each muffin, then top with more muffin batter.

  7. Use a toothpick or skewer to swirl the cinnamon brown sugar mixture into the pumpkin muffin batter for a swirled effect.

  8. Bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean and the outside of the muffins are golden brown.

  9. While the muffins are baking, prepare the cream cheese glaze by whisking the softened cream cheese, powdered sugar, vanilla extract, and enough milk to achieve a drizzling consistency.

  10. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

  11. Drizzle the cream cheese glaze over the cooled muffins.