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Pumpkin Cinnamon Roll Muffins Recipe

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Pumpkin Cinnamon Roll Muffins combine the cozy warmth of cinnamon rolls with the ease of muffins, featuring a moist pumpkin-infused batter swirled with a gooey cinnamon sugar filling and topped with a sweet vanilla glaze. This no-yeast recipe delivers tender, flavorful muffins perfect for fall breakfasts or snacks.

Ingredients

Scale

Muffins:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract

Cinnamon Swirl Filling:

  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon
  • 3 tbsp unsalted butter, melted

Glaze:

  • 1/2 cup powdered sugar
  • 1–2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground cloves until fully combined. This creates the spiced base for the muffins.
  2. Mix the Wet Ingredients: In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and homogeneous, ensuring the pumpkin blends well with the sugars and wet ingredients.
  3. Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients and gently fold together until just combined, taking care not to overmix to keep muffins light and tender with visible streaks of flour.
  4. Make the Cinnamon Swirl: In a small bowl, mix brown sugar, ground cinnamon, and melted unsalted butter until it forms a grainy, sticky paste that will create the gooey cinnamon ribbons inside the muffins.
  5. Layer Batter and Cinnamon Swirl: Spoon a small amount of batter into each lined muffin cup, add a spoonful of the cinnamon swirl filling, then top with more batter. Use a toothpick to gently swirl the layers together to achieve a marbled cinnamon roll effect.
  6. Bake: Place the muffin tin in a preheated 350°F (175°C) oven and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean, ensuring the muffins are fully cooked but moist inside.
  7. Glaze: In a small bowl, whisk powdered sugar with 1 to 2 tablespoons of milk and vanilla extract until smooth. Drizzle this glaze over the warm muffins to add a sweet finishing touch reminiscent of classic cinnamon rolls.

Notes

  • Avoid overmixing the batter to keep muffins fluffy and tender instead of dense.
  • Properly layer and swirl the cinnamon sugar filling to create even cinnamon ribbons throughout.
  • Watch baking time closely to avoid overbaking, which can dry out the muffins and lose gooey texture.
  • Store baked muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins individually wrapped for up to 2 months for longer storage.
  • To make dairy-free, substitute milk with plant-based milk and use vegan butter for the swirl.
  • If using fresh pumpkin, roast, puree, and drain excess liquid well before measuring and adding to batter.

Keywords: pumpkin muffins, cinnamon roll muffins, fall recipes, pumpkin baked goods, cinnamon swirl muffins, easy muffins, no yeast muffins

Find it online: https://messykitchenmagic.com/pumpkin-cinnamon-roll-muffins-recipe/