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Golden brown pumpkin cinnamon roll muffins with cream cheese glaze drizzled on top, showing beautiful cinnamon swirl patterns throughout the fluffy muffin texture

Pumpkin Cinnamon Roll Muffins

These pumpkin cinnamon roll muffins combine tender spiced pumpkin batter with a decadent brown sugar cinnamon swirl and dreamy cream cheese glaze. A bakery-quality fall treat that captures the essence of pumpkin muffins and cinnamon rolls in one irresistible recipe.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Baking
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Muffin Base:
  • 1 cup pumpkin puree
  • ½ cup melted butter or vegetable oil
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  •  
Cinnamon Swirl:
  • ¼ cup melted butter
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon
  •  
Cream Cheese Glaze:
  • ½ cup powdered sugar
  • ½ tsp vanilla extract
  • 2-3 tbsp milk

Method
 

  1. Preheat oven to 350°F and line a 12-cup muffin tin.
  2. Whisk pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
  3. In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  4. Fold dry mixture into wet until just combined. Do not overmix.
  5. Mix swirl ingredients: butter, brown sugar, cinnamon.
  6. Fill muffin cups halfway with batter, spoon cinnamon swirl, top with more batter. Swirl gently with toothpick.
  7. Bake 20-25 minutes until toothpick comes out with moist crumbs.
  8. Whisk glaze ingredients until smooth. Drizzle over warm muffins.

Notes

Do not overmix batter to avoid dense texture. Swirl gently for marbled effect. Wait until muffins are warm, not hot, before glazing for best finish.