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Pumpkin Cinnamon Roll Muffins

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Soft, pillowy muffins with swirls of cinnamon-sugar and a pumpkin twist—these Pumpkin Cinnamon Roll Muffins combine the gooey comfort of a cinnamon roll with the ease of a muffin. Perfect for cozy fall mornings or as a crowd-pleasing dessert.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 1/4 cup (60ml) milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl:
  • 1/3 cup (65g) light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons (30g) unsalted butter, melted
  • For the Vanilla Glaze:
  • 1/2 cup (60g) powdered sugar
  • 1 tablespoon milk (add more for a thinner glaze)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl, whisk eggs until slightly frothy. Add pumpkin puree, vegetable oil, milk, vanilla, granulated sugar, and brown sugar. Whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently 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.
  6. Spoon a generous tablespoon of batter into each muffin cup. Add about a teaspoon of the cinnamon swirl mixture. Repeat with remaining batter and swirl, finishing with a gentle swirl using a toothpick or knife.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
  9. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Add more milk if needed for desired consistency.
  10. Once muffins are mostly cool, drizzle with glaze. Let glaze set for a few minutes before serving.

Notes

For extra gooey swirls, double the cinnamon swirl mixture. Don’t overmix the batter for tender muffins. Use room temperature eggs and milk for best texture. Muffins can be made gluten-free or dairy-free with simple swaps. Store in an airtight container for up to 2 days at room temperature or freeze for longer storage.

Nutrition

Keywords: pumpkin muffins, cinnamon roll muffins, fall dessert, easy pumpkin recipe, cinnamon swirl, pumpkin spice, brunch, Thanksgiving breakfast, bakery-style muffins

Find it online: https://blairrecipes.com/pumpkin-cinnamon-roll-muffins-easy-must-try-fall-dessert-recipe/