Description
Pumpkin Cinnamon Roll Muffins are a delightful treat that combines the flavors of pumpkin and cinnamon with a creamy glaze, perfect for autumn.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon milk
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the pumpkin puree, melted butter, sugar, egg, and vanilla until smooth. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the wet ingredients until just combined.
3. In a small bowl, mix together the melted butter, brown sugar, and cinnamon to create the cinnamon swirl filling.
4. Scoop about half of the muffin batter into the prepared muffin cup, then add a teaspoon of the cinnamon swirl mixture. Top with the remaining muffin batter and use a toothpick to gently swirl the cinnamon mixture into the batter.
5. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. While the muffins are baking, whisk together the powdered sugar, vanilla, and milk until a smooth glaze is formed.
7. Allow the muffins to cool completely before drizzling the cream cheese glaze over the tops.
Notes
Store any uneaten muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg