Pumpkin Cinnamon Roll Muffins

Pumpkin cinnamon roll muffins that warm your soul are a celebration of everything cozy and comforting These muffins bake up with tender pumpkin rich crumb and a sweet cinnamon ribbon through the middle all finished with a luscious vanilla glaze Perfect for breakfast a snack or any moment when you want something homemade and a little bit special

I made these first in October when the air smelled like fallen leaves They disappeared before they had cooled I have since baked them on rainy days or to share with neighbors and there are never leftovers

Gather Your Ingredients

• Canned pumpkin puree: ensures the muffins are moist Use plain pumpkin puree for the richest pumpkin flavor
• Melted butter or vegetable oil: lets you choose richness or lighter texture Go for unsalted butter and neutral oil like canola
• Granulated sugar: for structure and sweetness Taste your pumpkin first and adjust sugar if needed
• Vanilla extract: rounds out the fall flavors Try to use pure vanilla for the best taste
• All purpose flour: is classic but a good gluten free blend works well too Look for fresh unbleached flour if possible
• Baking powder and baking soda: team up to keep the muffins tall and fluffy Make sure they are both fresh for good rise
• Salt: is non negotiable because it brings out all the flavors Go for fine sea salt for more even mixing
• Ground cinnamon: creates warmth and classic cinnamon roll taste Choose a fresh spice for the brightest profile
• Brown sugar: in the swirl filling deepens the sweetness and caramel flavor Use dark brown sugar if you want more intensity
• Powdered sugar: creates a silky glaze Sift it for smoothest results
• Milk: in the glaze helps get the perfect drizzly consistency Use whole or plant milk
• Extra vanilla: in the glaze gives the finish a real bakery flavor Pure extract goes a long way

How to Make It

Prepare the Pumpkin Muffin Batter:

In a large mixing bowl whisk together the canned pumpkin puree melted butter or oil granulated sugar and vanilla extract until smooth The mixture should look creamy and bright orange Scrape down the sides to make sure nothing is stuck to the edges Add flour baking powder baking soda salt and ground cinnamon Sprinkle the dry ingredients evenly on top of the pumpkin mixture then gently fold together with a spatula just until combined Do not overmix because that can lead to dense muffins The batter will be thick and spoonable

Mix the Cinnamon Swirl:

In a small bowl stir together brown sugar a tablespoon of ground cinnamon and two tablespoons of melted butter until you get a thick sandy paste Make sure the sugar has soaked up all the butter so it spreads easily

Fill and Swirl the Muffins:

Line a muffin tin with parchment cups or grease each well Add a heaping tablespoon of pumpkin batter to each cup Smooth it flat Add a teaspoon of the cinnamon swirl and gently spread with the back of a small spoon Top with the remaining pumpkin batter dividing it evenly among the cups Use a thin knife or skewer to gently swirl the batter and cinnamon mix together in each muffin Do not overdo it as you want distinct ribbons

Bake to Perfection:

Preheat your oven to 350 degrees Fahrenheit Place the muffin tin on the middle rack and bake for 22 to 26 minutes or until the tops spring back lightly and a toothpick comes out mostly clean with just a few moist crumbs Start checking at 22 minutes so you do not overbake Cool the muffins in the pan for 5 minutes then transfer them to a wire rack to finish cooling

Make the Vanilla Glaze:

In a small bowl whisk together powdered sugar milk and vanilla extract The glaze should be thick but easily pourable Add a touch more milk if needed Drizzle generously over warm or cooled muffins so it sets into a glossy finish

Pumpkin is my favorite seasonal treat and in our house the sweet cinnamon swirl steals the show I love seeing my family gather around the kitchen fighting for the first drizzle of glaze over the still warm muffins It is the surest sign of fall at our table

Flavor Boosters

Try swirling in extra spices like ginger or clove for variations and let each season inspire a new take Tips for selecting the best ingredients include checking dates on your baking soda and powder and always smelling your cinnamon before use for full potency

Serving Suggestions

These muffins pair beautifully with coffee hot chocolate or a spiced chai Slice open and spread with a little extra butter while warm for a breakfast treat Dress up dessert plates by stacking two muffins and swirling extra glaze

Creative Twists

Swap all purpose flour for your favorite gluten free blend Check that it includes xanthan gum for structure Dairy free or vegan friends can use plant based butter and non dairy milk in both the muffins and the glaze If you are out of brown sugar you can use all granulated sugar with a teaspoon of molasses stirred in

Let muffins cool before glazing to avoid glaze soaking in and disappearing Canned pumpkin varies in moisture If batter seems dry add a splash of milk

Common Questions About This Recipe

→ How can I enhance the pumpkin flavor?

Use pure pumpkin puree and add a touch of extra cinnamon or nutmeg for deeper seasonal notes.

→ Can I make these muffins gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend in equal amounts for similar results.

→ Is it possible to reduce the sugar amount?

Adjust the granulated and brown sugar to your preference without affecting texture too much.

→ What’s the best way to achieve a gooey cinnamon swirl?

Layer brown sugar and melted butter generously when swirling for optimal moisture and flavor.

→ How should I store leftover muffins?

Keep muffins in an airtight container at room temperature for up to two days, or refrigerate for freshness.

→ Can the glaze be flavored differently?

Absolutely! Try adding maple syrup, orange zest, or a pinch of cinnamon to customize the glaze.