Pumpkin Cinnamon Roll Muffins (Print Version)

Fluffy pumpkin muffins swirled with cinnamon and topped with cream cheese glaze—perfect for any time of day.

# Ingredients:

01 - 1 cup canned pumpkin puree
02 - ½ cup melted butter or vegetable oil
03 - ¾ cup granulated sugar
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 1½ cups all-purpose flour
07 - 1 tsp baking soda
08 - 1 tsp baking powder
09 - ½ tsp salt
10 - 1 tsp ground cinnamon

→ For the cinnamon swirl

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

→ For the cream cheese glaze

14 - ½ cup powdered sugar
15 - ½ tsp vanilla extract
16 - 2–3 Tbsp milk

# Directions:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with liners or spray with nonstick spray.
02 - In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
03 - In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
04 - Gently fold dry ingredients into wet until just combined—don’t overmix.
05 - In a small bowl, stir together melted butter, brown sugar, and cinnamon for the swirl.
06 - Fill muffin cups halfway with batter. Top each with a spoonful of cinnamon swirl, then add more batter. Swirl lightly with a toothpick.
07 - Bake for 20–25 minutes, or until a toothpick inserted comes out clean and tops are golden.
08 - While muffins cool, whisk glaze ingredients until smooth. Drizzle over slightly cooled muffins.

# Notes:

01 - Add nutmeg or cloves for extra warmth.
02 - Mix chopped nuts into the swirl for crunch.
03 - Substitute whole-wheat flour for a heartier texture.
04 - Freeze muffins unfrosted and glaze after thawing.

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