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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins

Deliciously spiced pumpkin muffins with a swirl of cinnamon sugar filling and a creamy cream cheese glaze. Perfect for breakfast or a fall treat!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup Pumpkin Puree (not pumpkin pie filling)
  • 0.5 cup Milk (any kind)
  • 0.25 cup Vegetable Oil
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1.5 cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg
  • 0.25 teaspoon Ground Cloves
  • 0.25 teaspoon Salt
  • 2.5 cups All-Purpose Flour
Cinnamon Filling Ingredients
  • 0.5 cup Unsalted Butter (1 stick, softened)
  • 0.5 cup Packed Light Brown Sugar
  • 2 teaspoons Ground Cinnamon
Cream Cheese Glaze Ingredients
  • 4 ounces Cream Cheese (softened)
  • 2 tablespoons Unsalted Butter (softened)
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Milk (more as needed)

Equipment

  • Mixing bowls (large and medium)
  • 12-cup muffin tin
  • Whisk
  • Rubber spatula or wooden spoon
  • Toothpick
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cinnamon filling: In a medium bowl, cream together the softened butter and brown sugar until light and fluffy. Stir in the cinnamon.
  3. Make the muffin batter: In a large bowl, whisk together the pumpkin puree, milk, oil, eggs, and vanilla extract.
  4. In a separate bowl, whisk together the granulated sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fill each muffin cup about 2/3 full with batter. Dollop about 1 tablespoon of the cinnamon filling on top of each muffin. Swirl gently with a knife or toothpick to combine slightly.
  7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Make the cream cheese glaze (optional): In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until combined. Stir in the vanilla extract and milk until you reach your desired consistency. Drizzle over cooled muffins.

Notes

For a richer flavor, use brown sugar in place of some of the granulated sugar in the muffin batter. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.