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Pumpkin Cinnamon Roll Muffins

Moist pumpkin muffins swirled with cinnamon sugar and topped with a sweet glaze – the perfect cozy fall treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1.75 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 1 cup pumpkin purée
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil or melted butter
  • 2 eggs large
  • 1 tsp vanilla extract
Cinnamon Swirl
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
  • 2 tbsp butter melted
Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, whisk pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
  4. Fold dry ingredients into wet until just combined.
  5. Mix cinnamon swirl ingredients together in a small bowl.
  6. Spoon half the batter into muffin cups, top with swirl mixture, then cover with remaining batter. Swirl gently with a toothpick.
  7. Bake 18–22 minutes or until toothpick comes out clean. Cool on wire rack.
  8. Whisk glaze ingredients until smooth, then drizzle over cooled muffins.

Notes

Best enjoyed fresh but can be stored airtight for 3 days or frozen without glaze for up to 2 months.