Can I make these muffins gluten-free?

Yes, you can swap the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for structure.

Can I use canned pumpkin pie mix instead of puree?

No, pumpkin pie mix contains added sugar and spices, which would throw off the balance. Stick with plain pumpkin puree.

How do I know when the muffins are baked through?

Insert a toothpick into the center. If it comes out clean or with a few crumbs (not wet batter), they’re ready.

Can I freeze these muffins?

Yes, freeze unfrosted muffins in an airtight bag for up to 2 months. Thaw overnight in the fridge and glaze before serving.

Pumpkin Cinnamon Roll Muffins – 5 Irresistible Reasons

Name: Pumpkin Cinnamon Roll Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup pumpkin puree (not pie filling); 1/2 cup unsalted butter, melted; 1/2 cup granulated sugar; 1 large egg, room temperature; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 cup unsalted butter, melted; 1/2 cup packed brown sugar; 1 tsp ground cinnamon; 1/2 cup powdered sugar; 1–2 tbsp milk; 1/2 tsp vanilla extract

Description

Soft, spiced pumpkin muffins swirled with a gooey cinnamon-sugar ribbon and finished with a sweet glaze. The perfect fall-inspired breakfast or treat.

Ingredients

Scale

For the Muffins:

1 cup pumpkin puree (not pie filling)

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

For the Cinnamon Swirl:

1/4 cup unsalted butter, melted

1/2 cup packed brown sugar

1 tsp ground cinnamon

For the Glaze:

1/2 cup powdered sugar

1–2 tbsp milk

1/2 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or lightly grease.

2. In a medium bowl, whisk pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.

3. In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon until blended.

4. Fold dry ingredients into wet until just combined. Do not overmix.

5. In a small bowl, mix melted butter, brown sugar, and cinnamon for the swirl.

6. Fill muffin cups halfway with batter. Spoon in some cinnamon swirl, then top with more batter. Swirl lightly with a toothpick.

7. Bake 20–25 minutes, until golden and a toothpick comes out clean.

8. Cool muffins slightly. Whisk glaze ingredients until smooth, then drizzle over muffins.

Notes

For extra warmth, add a pinch of nutmeg or cloves.

Mix in chopped nuts with the swirl for crunch.

Use whole-wheat flour for a heartier texture.

Freeze unfrosted muffins up to 2 months; glaze after thawing.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 16g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg