Pumpkin Cinnamon Roll Muffins
These Pumpkin Cinnamon Roll Muffins are the perfect blend of warm fall spices, sweet cinnamon swirl, and a drizzle of creamy vanilla glaze. Soft, moist, and filled with pumpkin flavor — they’re ideal for breakfast, brunch, or a cozy autumn treat.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Cinnamon Swirl
- 1/2 cup brown sugar packed
- 1 tbsp ground cinnamon
- 2 tbsp butter melted
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- For the swirl, combine brown sugar and cinnamon in a small bowl. Stir in melted butter until crumbly.
- Fill each muffin cup halfway with batter. Sprinkle a teaspoon of the cinnamon mixture, then top with more batter until 3/4 full.
- Swirl the cinnamon sugar into the batter using a toothpick or knife.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
- Whisk powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over cooled muffins before serving.
Notes
Use canned pumpkin puree for the best consistency. Avoid overmixing the batter to keep muffins tender and fluffy. Store leftovers in an airtight container for up to 3 days.