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Pumpkin Cinnamon Roll Muffins

Experience the best of both worlds with these Pumpkin Cinnamon Roll Muffins. Combining the cozy flavors of pumpkin spice with the irresistible cinnamon swirl and vanilla glaze of classic cinnamon rolls, these muffins deliver bakery-quality results in convenient individual portions.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup granulated sugar for swirl
  • 1 tablespoon ground cinnamon for swirl
  • 2 tablespoons unsalted butter melted for swirl
  • 1 cup powdered sugar sifted
  • 3-4 tablespoons whole milk
  • 1/2 teaspoon vanilla extract for glaze
  • pinch of salt for glaze

Equipment

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Large spoon or spatula
  • Wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or generously grease with butter or cooking spray.
  2. Prepare cinnamon swirl by combining granulated sugar and ground cinnamon in a small bowl. Stir in melted butter until mixture resembles wet sand with small clumps. Set aside.
  3. In a large mixing bowl, whisk together flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  4. In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, water, and vanilla extract until completely smooth.
  5. Pour wet ingredients into dry ingredients and gently fold together until just combined. Do not overmix – stop when no dry flour streaks remain.
  6. Divide half of batter evenly among muffin cups, filling each about 1/3 full. Sprinkle half of cinnamon swirl mixture over batter in each cup.
  7. Top with remaining batter, filling cups about 2/3 full. Sprinkle remaining cinnamon swirl mixture over tops, gently pressing into surface.
  8. Using a knife or toothpick, create swirl patterns by gently stirring the top layer in circular motions, being careful not to disturb bottom layer.
  9. Bake for 18-22 minutes, until tops are golden brown and spring back when touched. Toothpick should come out with few moist crumbs.
  10. Cool in pan for 5 minutes, then transfer to wire rack for additional 10 minutes.
  11. For glaze, whisk together sifted powdered sugar, milk (starting with 3 tablespoons), vanilla, and salt until smooth. Add more milk as needed for drizzling consistency.
  12. Drizzle warm muffins with glaze and serve warm or at room temperature.

Notes

Room temperature eggs mix more easily. Don't overmix the batter to avoid tough muffins. Gentle swirling creates the best pattern. Store covered for up to 3 days or freeze up to 3 months.