Pumpkin Cinnamon Roll Muffins

Delightful muffins that combine the warm flavors of pumpkin and cinnamon, topped with a sweet cream cheese glaze.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American, Baked Goods

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

Muffin Ingredients

1.5 cups all-purpose flour
0.5 cups sugar
1 tablespoon baking powder
1 teaspoon cinnamon
0.25 teaspoon nutmeg
0.25 teaspoon salt
0.5 cups canned pumpkin
0.25 cups milk
0.25 cups vegetable oil
1 large egg
0.5 teaspoon vanilla extract

Glaze Ingredients

0.5 cups cream cheese
0.5 cups powdered sugar
2 tablespoons milk for glaze

Method

Preparation

Preheat the oven to 350°F (175°C) and grease a muffin tin.
In a bowl, mix the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk together the pumpkin, milk, oil, egg, and vanilla.
Combine the wet and dry ingredients until just mixed.
Fill the muffin cups about 2/3 full.

Baking

Bake for 18-20 minutes, or until a toothpick comes out clean.

Glazing

For the glaze, beat the cream cheese until smooth.
Mix in powdered sugar and milk until desired consistency is reached.
Drizzle the glaze over warm muffins and enjoy!

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 10g

Notes

Store any leftover muffins in an airtight container at room temperature for up to three days. They can be frozen for about two months. You can also customize with spices or add-ins like nuts or chocolate chips.

Tried this recipe?

Let us know how it was!