Cinnamon Roll Muffins (Soft, Cozy & Glazed in 30 Minutes)
These Pumpkin Cinnamon Roll Muffins combine pumpkin spice, buttery cinnamon swirl, and cream cheese glaze into soft, tender muffins — a cozy fall favorite ready in 30 minutes.
Ingredients
For the Muffin Batter:
- 1 cup canned pumpkin puree
- ½ cup melted butter (or substitute vegetable oil)
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
For the Cinnamon Swirl:
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 tsp ground cinnamon
For the Cream Cheese Glaze:
- ½ cup powdered sugar
- ½ vanilla extract
- 2-3 tbsp milk (adjust for consistency)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
- Mix the Wet Ingredients: In a medium bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth and glossy.
- Combine the Dry Ingredients In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Fold Together: Add the dry ingredients into the wet mixture and fold gently until just combined. (Don’t overmix — that’s the secret to soft, fluffy muffins.)
- Make the Cinnamon Swirl: Stir together the melted butter, brown sugar, and cinnamon in a small bowl until syrupy.
- Assemble: Fill each muffin cup halfway with batter. Add a spoonful of cinnamon swirl, then cover with more batter. Use a toothpick or skewer to swirl lightly through each cup.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Glaze: While the muffins cool slightly, whisk powdered sugar, vanilla, and milk in a small bowl. Drizzle over warm muffins and let set.