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Pumpkin cinnamon roll muffins, an easy fall treat, are displayed as a featured image.
Lady Maria

Pumpkin Cinnamon Roll Muffins

These Pumpkin Cinnamon Roll Muffins combine the comforting flavors of pumpkin spice and cinnamon rolls in an easy-to-make muffin form. Perfect for a quick fall treat, these muffins are topped with a delicious cream cheese glaze for a delightful balance of sweet and spice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup melted butter
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 2-3 tablespoons milk, or as needed
  • 1/2 teaspoon vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper liners (or grease)
  • Large bowl
  • medium bowl
  • small bowl
  • whisk
  • spoon
  • Knife or toothpick
  • wire rack
  • Electric mixer (optional)
  • measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, buttermilk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay. Overmixing leads to tough muffins.
  5. In a small bowl, combine the brown sugar and ground cinnamon.
  6. Spoon about 2 tablespoons of the muffin batter into each muffin liner.
  7. Sprinkle about 1 teaspoon of the cinnamon-sugar mixture over the batter in each muffin cup.
  8. Top with another 2 tablespoons of muffin batter.
  9. Swirl a knife or toothpick through the batter to create a marbled effect. Be careful not to over-swirl, or the cinnamon will just sink to the bottom.
  10. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  12. While the muffins are cooling, make the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth.
  13. Gradually add the powdered sugar, beating until well combined.
  14. Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency.
  15. Stir in the vanilla extract.
  16. Once the muffins are completely cool, drizzle them generously with the cream cheese glaze.
  17. Enjoy immediately! These muffins are best served fresh.

Notes

For best results, ensure your ingredients are at room temperature. Avoid overmixing the batter to prevent tough muffins. Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for longer storage. Add chopped nuts or chocolate chips to the batter for extra flavor and texture.