Description
These cinnamon roll pumpkin muffins combine cinnamon roll flavor with pumpkin spice for a warm, moist, fall treat.
Ingredients
1 cup canned pumpkin puree
1/2 cup melted butter
3/4 cup sugar
1 teaspoon vanilla
1 large egg
1.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Cinnamon Swirl:
1/4 cup melted butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
Cream Cheese Glaze:
1/2 cup powdered sugar
1 tablespoon cream cheese softened
1/2 teaspoon vanilla extract
2–3 tablespoons milk
Instructions
1. Preheat oven to 350°F and grease muffin tin.
2. Mix pumpkin puree, butter, sugar, egg, and vanilla.
3. Whisk dry ingredients and combine with wet mixture.
4. Mix swirl ingredients separately.
5. Layer batter and swirl mixture in cups and swirl with a toothpick.
6. Bake 20–25 minutes until golden.
7. Prepare cream cheese glaze and drizzle over cooled muffins.
Notes
You can convert this recipe into an 8×8 coffee cake by adjusting baking time. Store at room temperature for 2 days or refrigerate up to 5.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American