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Pumpkin Cinnamon Roll Muffins

Moist pumpkin muffins with cinnamon swirl and cream cheese glaze, combining the best of fall flavors in convenient muffin form.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American, Autumn
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.25 tsp ground ginger
  • 1.75 cups granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 1 cup pumpkin puree
  • 0.33 cup water
Cinnamon Swirl
  • 0.33 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp butter melted
Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 3-4 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • Muffin tin
  • Mixing bowls
  • Wire rack
  • Hand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
  3. In a separate bowl, whisk together granulated sugar, vegetable oil, eggs, pumpkin puree, and water until smooth.
  4. Pour wet ingredients into dry ingredients and stir just until combined, being careful not to overmix.
  5. For cinnamon swirl, mix granulated sugar, cinnamon, and melted butter in a small bowl until paste-like.
  6. Fill each muffin cup 1/3 full with batter, add a spoonful of cinnamon mixture, then top with remaining batter.
  7. Use a knife to gently swirl the cinnamon mixture through the batter in each cup.
  8. Bake for 20-25 minutes, or until a toothpick inserted into center comes out with just a few moist crumbs.
  9. Cool muffins in pan for 5 minutes before transferring to wire rack to cool completely.
  10. For glaze, beat cream cheese until smooth, then gradually add powdered sugar, milk, and vanilla until desired consistency.
  11. Drizzle or spread cream cheese glaze over cooled muffins before serving.
  12. Store in airtight container at room temperature for up to 3 days or refrigerate for longer storage.

Notes

For extra flavor, add a pinch of cardamom to the spice mix. These muffins freeze well without glaze for up to 3 months. Warm slightly before serving for best texture.