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Pumpkin Cinnamon Roll Muffins: A Cozy Fall Breakfast Delight

Pumpkin Cinnamon Roll Muffins: A Cozy Fall Breakfast Delight

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Indulge in the warmth of autumn with these delightful Pumpkin Cinnamon Roll Muffins. Combining the rich flavors of pumpkin and cinnamon, these muffins make for a cozy breakfast treat that’s perfect for busy mornings or family gatherings. With their fluffy texture and sweet cinnamon swirl, they’re sure to become a favorite among both kids and adults alike. In just 45 minutes, you can whip up a batch that’s not only delicious but also versatile enough to enjoy throughout the week. Whether paired with a warm beverage or served at brunch, these muffins capture the essence of fall in every bite.

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 1/2 cup melted butter (or vegetable oil)
  • 3/4 cup granulated sugar
  • 1 large egg (or flax egg for vegan option)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup melted butter (for cinnamon swirl)
  • 1/2 cup brown sugar (for cinnamon swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine pumpkin puree, melted butter, granulated sugar, egg, and vanilla until blended.
  3. In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add dry ingredients to wet mixture until just combined.
  4. For the cinnamon swirl, mix melted butter and brown sugar in a separate bowl.
  5. Fill muffin cups two-thirds full with batter, drizzle with cinnamon swirl mixture, then top with more batter.
  6. Bake for about 25 minutes or until a toothpick inserted comes out clean.
  7. Prepare glaze by whisking powdered sugar with milk until smooth; drizzle over warm muffins.

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