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Pumpkin Cinnamon Roll Muffins

Pumpkin cinnamon roll muffins - featured image
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These Pumpkin Cinnamon Roll Muffins combine the tender crumb of a cinnamon roll with the bold, earthy warmth of pumpkin. Quick, easy, and perfect for cozy fall breakfasts or gatherings, each muffin features a gooey cinnamon swirl and creamy icing.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and cooled (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk (or any milk, dairy or non-dairy)
  • For the Cinnamon Swirl:
  • 1/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • For the Creamy Icing Swirl:
  • 3/4 cup powdered sugar
  • 2 tablespoons cream cheese, softened (or plant-based alternative)
  • 1–2 tablespoons whole milk (or non-dairy milk)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a second bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, vanilla extract, and milk. Whisk until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. In a small bowl, mix brown sugar, cinnamon, and melted butter for the cinnamon swirl until a thick paste forms.
  6. Spoon a heaping tablespoon of muffin batter into each liner. Add about 1 teaspoon of cinnamon swirl mixture on top, then cover with another tablespoon of batter. Use a toothpick or skewer to gently swirl the cinnamon mixture through the batter.
  7. Bake for 18-22 minutes, until tops spring back when lightly pressed and a toothpick comes out clean (a little cinnamon is okay, just no wet batter).
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  9. For the icing, beat together powdered sugar, cream cheese, milk, vanilla, and a pinch of salt until smooth. Adjust milk for desired drizzle consistency.
  10. Once muffins are mostly cool, pipe or spoon icing over each muffin in a swirl.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut oil for butter and plant-based cream cheese and milk for the icing. Do not overmix the batter for tender muffins. Muffins freeze well (without icing) for up to 2 months. Add chopped nuts or orange zest for variations.

Nutrition

Keywords: pumpkin muffins, cinnamon roll muffins, fall breakfast, easy pumpkin recipe, cozy breakfast, cinnamon swirl, cream cheese icing

Find it online: https://atomicbite.com/pumpkin-cinnamon-roll-muffins-recipe-easy-cozy-fall-breakfast/