Pumpkin Cinnamon Roll Muffins
These Pumpkin Cinnamon Roll Muffins combine the comforting flavors of pumpkin spice and cinnamon rolls into one delicious treat. The muffins are moist and tender, with a sweet cinnamon swirl and an optional cream cheese glaze for the perfect finishing touch, making them ideal for breakfast, brunch, or a sweet snack.
Equipment
- 12-cup muffin tin
- muffin liners
- Medium bowl
- Large bowl
- Small bowl
- Electric mixer or whisk
- Measuring cups
- Measuring spoons
- Rubber spatula
- toothpick or knife
- Wire rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup 1 stick
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup buttermilk
- ¼ cup ½ stick
- ¼ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 2-4 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the pumpkin puree and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
- In a small bowl, combine the melted butter, brown sugar, and cinnamon for the swirl.
- Fill each muffin cup about halfway with the pumpkin batter.
- Spoon a teaspoon of the cinnamon swirl mixture on top of each muffin.
- Use a toothpick or knife to swirl the cinnamon mixture into the batter. Don't over-swirl, just a few turns will do the trick!
- Fill the muffin cups the rest of the way with the remaining pumpkin batter.
- If desired, add a little more cinnamon swirl on top of the unbaked muffins.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, prepare the cream cheese glaze (if using). In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth.
- Add the milk, one tablespoon at a time, until you reach your desired consistency.
- Stir in the vanilla extract.
- Once the muffins are completely cool, drizzle the glaze over the top.
Notes
For best results, ensure the butter is properly softened but not melted. Overmixing the batter can lead to tough muffins, so mix until just combined. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For a dairy-free option, use plant-based butter and milk alternatives. If you don’t have buttermilk, you can make a quick substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes, and voila!