Pumpkin Cinnamon Roll Muffins
Delightful muffins blending pumpkin and cinnamon roll flavors, topped with a creamy glaze – perfect for breakfast or a cozy snack.
Ingredients
Muffin Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree.
- 2 cups all-purpose flour Can substitute with whole wheat flour.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup milk Can use a plant-based alternative for dairy-free option.
- 1/3 cup vegetable oil
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
Glaze Ingredients
- 1/2 cup cream cheese Use dairy-free for a vegan option.
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together pumpkin puree, milk, oil, and eggs until well combined.
- In another bowl, whisk together flour, sugar, brown sugar, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups.
- In a separate bowl, beat the cream cheese with powdered sugar and vanilla until smooth and creamy.
- Drizzle the cream cheese glaze over the muffins before serving.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
Notes
Serve warm with extra cream cheese glaze. Store in an airtight container for up to three days or freeze for longer storage. Best flavor with pure pumpkin puree, and avoid overmixing the batter.