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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins
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Indulge in the warm, cozy flavors of fall with these Pumpkin Cinnamon Roll Muffins. Combining the richness of pumpkin with aromatic cinnamon, these fluffy muffins are topped with a sweet cream cheese glaze that elevates them to a delightful treat. Perfect for breakfast, brunch, or an anytime snack, they offer a comforting experience that’s sure to please your palate. Easy to make and incredibly versatile, you can enjoy them warm or packed for lunch. Whip up a batch today and bring the essence of autumn into your kitchen!

Ingredients

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  • 1 cup canned pumpkin puree
  • ½ cup melted butter (or vegetable oil)
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ cup melted butter (for the cinnamon swirl)
  • ¼ cup brown sugar
  • ½ cup powdered sugar (for the glaze)
  • 2–3 Tbsp milk (for the glaze)

Instructions

  1. Preheat your oven to 350°F. Line a muffin tin with liners.
  2. In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
  3. In another bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
  4. Fold dry ingredients into wet mixture gently until just combined.
  5. Prepare the cinnamon swirl by mixing melted butter, brown sugar, and cinnamon in a small bowl.
  6. Fill muffin cups halfway with batter; add a spoonful of cinnamon swirl and top with more batter. Lightly swirl using a toothpick.
  7. Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
  8. While cooling, whisk together powdered sugar and milk for the glaze and drizzle over muffins.

Nutrition

Find it online: https://lowcarbflavor.com/pumpkin-cinnamon-roll-muffins/