Pumpkin Cinnamon Roll Muffins (Ready-to-Print Version)
Moist pumpkin muffins with cinnamon swirls topped with a smooth cream cheese glaze, perfect for fall.
# What You’ll Need:
→ Main Batter
01 -
1 cup canned pumpkin puree
02 -
½ cup melted unsalted butter or vegetable oil
03 -
¾ cup granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1½ cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1 teaspoon baking powder
09 -
½ teaspoon salt
10 -
1 teaspoon ground cinnamon
→ Cinnamon Swirl
11 -
¼ cup melted unsalted butter
12 -
¼ cup packed brown sugar
13 -
1 teaspoon ground cinnamon
→ Cream Cheese Glaze
14 -
½ cup powdered sugar
15 -
½ teaspoon vanilla extract
16 -
2 to 3 tablespoons milk
# Step-by-Step Guide:
01 -
Preheat oven to 350 °F and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
02 -
Whisk together pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract in a large bowl until smooth.
03 -
In a separate bowl, whisk all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
04 -
Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing to maintain tenderness.
05 -
In a small bowl, stir melted butter, brown sugar, and ground cinnamon until thoroughly mixed.
06 -
Spoon batter halfway into each muffin cup, add a spoonful of the cinnamon swirl on top, then cover with remaining batter. Use a toothpick to lightly swirl the cinnamon mixture through the batter.
07 -
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and muffin tops are golden brown.
08 -
While muffins bake, whisk powdered sugar, vanilla extract, and milk until smooth, adjusting milk quantity for desired consistency.
09 -
After muffins have cooled slightly, drizzle the cream cheese glaze evenly over the tops.
# Handy Tips:
01 -
Store muffins in an airtight container at room temperature up to 2 days or freeze unfrosted for longer storage; reheat before glazing.