Pumpkin Cinnamon Roll Muffins
Pumpkin Cinnamon Roll Muffins are your perfect fall breakfast treat that combines the warm, inviting flavors of pumpkin and cinnamon into a delightful muffin. Ideal for busy mornings or leisurely weekends, these fluffy muffins fill your kitchen with an irresistible aroma. They are quick to prepare, appealing to both kids and adults, and can easily be made ahead for a fresh morning delight. With their moist texture and comforting spices, these muffins embody the essence of autumn in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup melted butter (or vegetable oil)
- 3/4 cup granulated sugar
- 1 large egg (or flax egg for vegan option)
- 2 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 cup melted butter (for cinnamon swirl)
- 1/2 cup brown sugar (or white sugar as a substitute)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (or non-dairy milk)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix pumpkin puree, melted butter, sugar, egg (or flax egg), and vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to wet ingredients until just combined; do not overmix.
- For the cinnamon swirl: combine melted butter and brown sugar in a small bowl.
- Fill each muffin liner halfway with batter, drizzle with cinnamon swirl mixture, then top with more batter. Swirl gently using a toothpick.
- Bake for about 25 minutes or until a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg