Description
Deliciously soft and fluffy pumpkin cinnamon roll muffins topped with a creamy glaze, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup milk
- 1/2 cup melted butter
- 1/2 cup cream cheese (for glaze)
- 1 cup powdered sugar (for glaze)
- 1-2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your muffin tin or line with paper liners.
- Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- In another bowl, beat pumpkin puree, eggs, milk, and melted butter until smooth.
- Gently pour wet ingredients into dry ingredients and stir just until combined.
- Scoop batter into muffin cups, filling each about three-quarters full.
- Sprinkle sugar and cinnamon mix over each muffin.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool slightly, then mix cream cheese, powdered sugar, and milk for the glaze.
- Drizzle the glaze over cooled muffins and enjoy!
Notes
Store in an airtight container. These muffins freeze beautifully and can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg