Pumpkin Cinnamon Roll Muffins (Printer-Friendly Version)

Soft pumpkin muffins featuring cinnamon swirls and a creamy glaze for a cozy fall treat.

# What You'll Need:

→ Base

01 - 1 cup canned pumpkin puree
02 - ½ cup melted butter (or substitute vegetable oil)
03 - ¾ cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon baking powder
09 - ½ teaspoon salt
10 - 1 teaspoon ground cinnamon

→ Cinnamon Swirl

11 - ¼ cup melted butter
12 - ¼ cup brown sugar
13 - 1 teaspoon ground cinnamon

→ Cream Cheese Glaze

14 - ½ cup powdered sugar
15 - ½ teaspoon vanilla extract
16 - 2 to 3 tablespoons milk, adjust for desired glaze consistency

# Steps to Follow:

01 - Preheat oven to 350 °F and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
02 - In a medium bowl, whisk together pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
04 - Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing to keep batter tender.
05 - In a small bowl, stir together melted butter, brown sugar, and ground cinnamon until well blended.
06 - Spoon batter halfway into each muffin cup, then add a spoonful of cinnamon swirl mixture on top. Cover with remaining batter and lightly swirl using a toothpick.
07 - Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and tops are golden brown.
08 - While muffins bake, whisk powdered sugar, vanilla extract, and milk until smooth, adding more milk if a thinner glaze is desired.
09 - Allow muffins to cool slightly before drizzling the cream cheese glaze over each muffin for the finishing touch.

# Additional Tips:

01 - For a nuttier flavor, substitute part or all-purpose flour with whole-wheat flour.
02 - To add extra spice, incorporate a pinch of nutmeg or cloves into the batter.
03 - Store muffins in an airtight container at room temperature for up to 2 days or freeze unfrosted for longer storage.
04 - Reheat muffins by microwaving for 10 seconds or heating in a 325 °F oven for 5 minutes.

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