Description
These cozy pumpkin cinnamon roll muffins are swirled with sweet cinnamon sugar and topped with a smooth maple glaze. Soft, fluffy, and filled with autumn spice, they’re the perfect homemade treat for fall mornings or weekend baking.
Ingredients
1 cup pumpkin puree
2 large eggs
2/3 cup vegetable oil
1 cup granulated sugar (or 1/2 cup brown + 1/2 cup white)
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger (optional)
For Cinnamon Swirl:
1/4 cup granulated sugar
1 tsp cinnamon
For Maple Glaze:
1 cup powdered sugar
2 tsp milk
1 tsp pure maple syrup
Instructions
1. Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with liners.
2. In one bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.
3. In another bowl, mix pumpkin puree, eggs, and oil until smooth.
4. Combine wet and dry ingredients; stir until just incorporated.
5. Spoon 2 tbsp batter into each muffin liner.
6. Sprinkle cinnamon-sugar mixture over the batter.
7. Top with remaining batter to cover the cinnamon layer.
8. Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake another 15–17 minutes.
9. Let muffins cool for 10 minutes.
10. Whisk glaze ingredients until smooth, then drizzle over muffins before serving.
Notes
Do not overmix the batter to keep muffins fluffy.
Let muffins cool slightly before glazing to prevent glaze from melting too much.
Store in an airtight container for up to 3 days.
Freeze unfrosted muffins up to 3 months and glaze after thawing.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert, Fall Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cinnamon roll muffins, maple glaze, fall muffins, easy pumpkin recipes