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Pumpkin Cinnamon Roll Muffins - featured image

Pumpkin Cinnamon Roll Muffins – Easy Fall Treat with Maple Cream Cheese Glaze

  • Author: Savannah Collins
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Description

These Pumpkin Cinnamon Roll Muffins combine the cozy flavors of pumpkin spice and cinnamon rolls in a quick, fuss-free muffin. Finished with a sweet maple cream cheese glaze, they’re perfect for fall breakfasts, brunches, or snacks.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour, sifted
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted butter)
  • 1/4 cup milk (dairy or plant-based)
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl Filling:
  • 1/4 cup unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • For the Maple Cream Cheese Glaze:
  • 3 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk, as needed for drizzling consistency

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
  2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  3. In a separate bowl, mix pumpkin puree, eggs, oil, milk, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. Prepare the cinnamon swirl filling by stirring together melted butter, brown sugar, and cinnamon in a small bowl.
  6. Spoon about 2 tablespoons of muffin batter into each muffin cup.
  7. Add 1 teaspoon of cinnamon swirl filling on top. Use a toothpick or knife to gently swirl the filling into the batter.
  8. Spoon another 1 tablespoon of batter over each muffin, and top with another small swirl of cinnamon filling if desired.
  9. Bake for 22–26 minutes, until muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. Make the glaze: In a medium bowl, beat together cream cheese, butter, and powdered sugar until smooth. Add maple syrup, vanilla, and milk; mix until glaze is thick but drizzle-able.
  12. Once muffins are cool, drizzle glaze over tops using a spoon or zip-top bag with the corner snipped.
  13. Let glaze set for 10 minutes before serving.

Notes

For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free blend. Vegan adaptations include plant-based milk, vegan butter, and flaxseed egg. Muffins freeze well unglazed; thaw and glaze before serving. Do not overmix batter for best texture. Room temperature eggs and cream cheese help with smooth mixing. Muffins taste even better the next day as flavors deepen.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 20
  • Sodium: 180
  • Fat: 8
  • Saturated Fat: 3
  • Carbohydrates: 34
  • Fiber: 2
  • Protein: 3

Keywords: pumpkin muffins, cinnamon roll muffins, fall baking, maple glaze, easy breakfast, brunch, autumn treats

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Find it online: https://falvory.com/pumpkin-cinnamon-roll-muffins-easy-fall-treat-with-maple-cream-cheese-glaze/