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Cinnamon Roll Muffins

Cinnamon Roll Muffins

Here’s a handy recipe card that you can easily follow to make these delicious Cinnamon Roll Muffins at home:
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 31 minutes
Servings: 12 Peoples
Course: Baking
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup canned pumpkin puree
  • ½ cup melted butter or vegetable oil
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • For the Cinnamon Swirl:
  • ¼ cup melted butter
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • For the Glaze:
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 –3 tablespoons milk

Method
 

  1. reheat oven to 350°F and line a 12-cup muffin tin with liners or spray with nonstick spray.
  2. Whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
  3. Combine dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
  4. Fold dry ingredients into wet ingredients until just combined.
  5. Prepare the cinnamon swirl: mix melted butter, brown sugar, and cinnamon in a small bowl.
  6. Fill muffin cups halfway with batter, add cinnamon swirl, then top with more batter. Use a toothpick to lightly swirl the cinnamon mixture through the batter.
  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean and tops are golden brown.
  8. Cool slightly before drizzling with cream cheese glaze or a simple glaze.

Notes

  • Add a pinch of nutmeg or cloves for extra spice.
  • Stir in chopped nuts like pecans or walnuts for crunch.
  • For a heartier texture, swap out whole-wheat flour.
  • Freeze the muffins unfrosted and glaze them after thawing.