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Golden-brown pumpkin cinnamon roll muffins with a swirl of icing are showcased, highlighting the deliciousness of this easy fall baking recipe.

Pumpkin Cinnamon Roll Muffins

Avatar photoAmelia Chen-Morrison
These Pumpkin Cinnamon Roll Muffins capture the essence of fall in every bite. They're easy to make, perfectly portioned, and bursting with warm pumpkin spice and cinnamon flavors, topped with a creamy cream cheese frosting.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 350 kcal

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • Large mixing bowls
  • small mixing bowl
  • Electric mixer
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Knife or toothpick
  • Wire rack
  • Oven

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 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 or milk with 1/2 tablespoon vinegar added
  • ½ cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk, as needed for consistency

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Line a 12-cup muffin tin with paper liners or grease it well.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • In a separate 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.
  • Add the pumpkin puree and buttermilk to the wet ingredients, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  • In a small bowl, combine the melted butter, brown sugar, and cinnamon for the swirl filling.
  • Fill each muffin liner about halfway with batter.
  • Spoon about 1 teaspoon of the cinnamon swirl mixture over the batter in each muffin cup.
  • Use a knife or toothpick to swirl the cinnamon mixture into the batter.
  • Top with the remaining muffin batter, filling each cup about 2/3 full.
  • Spoon another teaspoon of cinnamon swirl mixture on top of each muffin and swirl lightly.
  • Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • While the muffins are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
  • Gradually add the powdered sugar, beating until smooth.
  • Stir in the vanilla extract.
  • Add milk, one tablespoon at a time, until you reach your desired consistency.
  • Once the muffins are completely cool, frost them generously with the cream cheese frosting.
  • Enjoy immediately!

Notes

For best results, ensure all ingredients are at room temperature. Don't overmix the batter to avoid tough muffins. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For a nutty flavor, add chopped pecans or walnuts to the batter. To freeze muffins, wrap them individually in plastic wrap and then place them in a freezer bag for up to 2 months.