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Pumpkin Spice Cinnamon Roll Muffins

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These pumpkin spice cinnamon roll muffins combine the cozy flavors of pumpkin, cinnamon, and a gooey maple glaze for a quick, bakery-style treat. Perfect for breakfast, brunch, or an autumn snack, they deliver all the comfort of cinnamon rolls with the ease of muffins.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk (any kind)
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl:
  • 1/3 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons softened butter
  • For the Maple Glaze:
  • 3/4 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice.
  3. In a separate bowl, whisk eggs, then add pumpkin puree, milk, melted butter, and vanilla extract. Whisk until smooth.
  4. In a small bowl, mix brown sugar, ground cinnamon, and softened butter until a thick, sandy paste forms.
  5. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  6. Spoon half the muffin batter into the prepared muffin cups (about a heaping tablespoon per cup). Add a small dollop (about 1 teaspoon) of cinnamon swirl mixture to each cup. Top with remaining batter, then another dab of cinnamon swirl. Swirl gently with a toothpick or skewer.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out mostly clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  9. For the glaze, whisk together powdered sugar, maple syrup, milk (add gradually for desired consistency), and vanilla extract until smooth.
  10. Drizzle glaze over mostly cooled muffins. Serve warm or let glaze set before serving.

Notes

For best results, use room temperature eggs and pumpkin. Don’t overmix the batter for a tender crumb. Add the cinnamon swirl in two layers for maximum flavor. Muffins can be made gluten-free or dairy-free with simple swaps. Store at room temperature for 2 days or refrigerate for up to 5 days. Freeze unglazed muffins for up to 2 months.

Nutrition

Keywords: pumpkin spice, cinnamon roll, muffins, maple glaze, fall baking, easy breakfast, autumn, brunch, pumpkin muffins, cinnamon swirl

Find it online: https://magnetmeal.com/pumpkin-spice-cinnamon-roll-muffins-recipe-easy-maple-glaze-treat/