Description
Pumpkin Cinnamon Roll Muffins are soft, moist, and swirled with a sweet cinnamon filling. Perfect for fall brunch or cozy desserts.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup milk
- 1 tsp vanilla extract
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. Mix flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
3. Whisk sugars, melted butter, eggs, pumpkin puree, milk, and vanilla in a separate bowl.
4. Fold dry ingredients into wet until just combined.
5. Prepare cinnamon swirl filling with brown sugar, cinnamon, and melted butter.
6. Layer muffin batter and cinnamon filling, swirl gently with a knife.
7. Bake for 20–22 minutes until a toothpick comes out clean.
8. Cool and drizzle with glaze if desired.
Notes
Use pumpkin puree, not pie filling.
For taller muffins, start baking at 425°F for 5 minutes then reduce to 350°F.
Freeze unglazed muffins for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg