Pumpkin Cinnamon Roll Muffins
These Pumpkin Cinnamon Roll Muffins combine the best of a cinnamon roll and a pumpkin muffin, topped with a creamy vanilla glaze for a perfect autumn treat.
Ingredients
Muffins
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk (any kind)
Cinnamon Swirl
- ⅓ cup brown sugar (packed)
- 1 tsp ground cinnamon
- 2 tbsp melted butter
Vanilla Glaze
- 1 cup powdered sugar
- 1½ tbsp milk
- ½ tsp vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, mix pumpkin purée, sugars, oil, eggs, vanilla, and milk until smooth.
- Add dry ingredients to wet ingredients and stir gently until just combined — the batter should be thick and smooth.
- Make the cinnamon swirl: Mix brown sugar, cinnamon, and melted butter until sandy.
Baking
- Fill each muffin cup halfway with batter, add a small spoonful of the cinnamon swirl, then top with more batter.
- Use a toothpick to swirl the layers together.
- Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Glazing
- Whisk together glaze ingredients until smooth and pourable, then drizzle generously over the cooled muffins.
Notes
Make it extra gooey by adding a drizzle of caramel sauce before glazing. Sprinkle chopped pecans or walnuts on top before baking for added crunch. Store in an airtight container for up to 3 days or refrigerate for up to a week. Bake the muffins and glaze them just before serving for a fresh-from-the-oven experience.