Go Back
–+ servings
Close up of Pumpkin Cinnamon Roll Muffins with icing, one muffin torn open to show the inside.

Pumpkin Cinnamon Roll Muffins

These pumpkin cinnamon roll muffins combine the flavors of pumpkin and cinnamon with the texture of a muffin and the swirl of a cinnamon roll.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1/2 cup pumpkin puree not pie filling
  • 1 large egg
  • 1/4 cup milk
For the Cinnamon Swirl
  • 1/4 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp unsalted butter softened
For the Glaze
  • 1/2 cup powdered sugar
  • 1-2 tbsp milk

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate medium bowl, whisk together the granulated sugar, melted butter, pumpkin puree, egg, and milk until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. In a small bowl, combine the brown sugar and cinnamon for the swirl. Add the softened butter and mix with a fork until crumbly.
  6. Spoon about half of the muffin batter into the prepared muffin cups. Sprinkle about half of the cinnamon sugar mixture over the batter. Dollop small amounts of the butter mixture over the cinnamon sugar. Spoon the remaining batter over the top. Sprinkle the remaining cinnamon sugar mixture and butter mixture on top.
  7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the muffins cool, whisk together the powdered sugar and 1 tablespoon of milk for the glaze. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.
  10. Drizzle the glaze over the cooled muffins.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!