Description
Soft and fluffy muffins swirled with sweet cinnamon-sugar filling, infused with pumpkin spice, and topped with creamy glaze for the ultimate fall treat.
Ingredients
For the muffins:
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup pumpkin puree
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
½ cup unsalted butter, melted (or neutral oil)
1 tsp vanilla extract
For the cinnamon swirl filling:
½ cup brown sugar, packed
1 ½ tsp cinnamon
3 tbsp unsalted butter, softened
For the glaze:
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, and vanilla until smooth.
Gradually mix dry ingredients into wet ingredients until just combined.
In a small bowl, mix filling ingredients into a paste.
Fill muffin cups halfway with batter, add a spoonful of filling, and top with more batter. Swirl gently with a toothpick.
Bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
Cool slightly before drizzling with glaze made by whisking powdered sugar, milk, and vanilla together.
Notes
For a dairy-free version, use coconut oil and plant-based milk in the glaze.
Do not substitute pumpkin puree with pumpkin pie filling.
To freeze, store unglazed muffins in an airtight bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Keywords: pumpkin cinnamon roll muffins, fall muffin recipes, pumpkin spice muffins, easy cinnamon muffins, pumpkin breakfast ideas