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Pumpkin Cinnamon Roll Muffins: A Cozy Fall Breakfast Delight

Pumpkin Cinnamon Roll Muffins: A Cozy Fall Breakfast Delight

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Embrace the flavors of fall with these delightful Pumpkin Cinnamon Roll Muffins! Imagine waking up to the inviting aroma of cinnamon and pumpkin filling your kitchen, perfect for cozy mornings or brunch gatherings. These muffins feature a tender pumpkin base swirled with sweet cinnamon goodness, making them an irresistible treat for family and friends. Quick to prepare and easy to customize, they are sure to become a cherished addition to your autumn baking repertoire. Enjoy them fresh out of the oven or as a make-ahead breakfast option throughout the week.

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 1/2 cup melted butter (or vegetable oil)
  • 3/4 cup granulated sugar
  • 1 large egg (or flax egg)
  • 2 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 cup melted butter for cinnamon swirl
  • 1/2 cup brown sugar for cinnamon swirl
  • 1 cup powdered sugar for glaze
  • 2 tablespoons milk for glaze

Instructions

  1. Preheat your oven to 350°F (175°C) and gather your ingredients.
  2. In a large bowl, whisk together pumpkin puree, melted butter, granulated sugar, egg (or flax egg), and vanilla until smooth.
  3. In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually fold dry ingredients into wet mixture until just combined; do not overmix.
  5. Prepare the cinnamon swirl by mixing melted butter and brown sugar in a small bowl.
  6. Fill muffin tins two-thirds full with batter; add a tablespoon of cinnamon swirl mixture on top before adding more batter.
  7. Use a toothpick to create swirls through each muffin.
  8. Bake for about 25 minutes or until golden brown and a toothpick comes out clean.
  9. Cool slightly before glazing with a mixture of powdered sugar and milk.

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