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Pumpkin Spice Cinnamon Roll Muffins

Pumpkin spice cinnamon roll muffins are swirled with a buttery brown sugar-cinnamon ribbon through tender pumpkin batter. Baked until a toothpick comes out clean, then finished with a sweet cream cheese glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Base muffin batter
  • 1 cup pumpkin puree
  • 0.33 cup melted butter
  • 0.5 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour
  • 0.5 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
For the swirl
  • 3 tbsp softened butter
  • 0.33 cup brown sugar
  • 1 tsp cinnamon
For the glaze
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prepare and mix the batter
  1. Preheat the oven to 350F and line a muffin tin with paper liners. Make sure the oven is fully preheated so the muffins bake evenly.
  2. Beat the pumpkin puree, melted butter, sugar, egg, and vanilla extract until smooth. Stop when no dry streaks remain and the batter looks glossy.
  3. In a second bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, and salt, then gradually add to the pumpkin mixture. Mix just until the batter is combined to keep the muffins tender.
Make the swirl and fill the muffin cups
  1. Combine the softened butter, brown sugar, and cinnamon for the swirl. Stir until it forms a thick, spreadable paste.
  2. Fill the muffin cups one-third full with batter, add a spoonful of the cinnamon swirl, then top with the remaining batter. Keep the swirl centered so it forms a ribbon through the middle.
  3. Swirl gently with a toothpick after filling. Use only a few turns so you get a cinnamon pattern rather than fully mixing it in.
Bake and glaze
  1. Bake for 18-20 minutes at 350F, until a toothpick inserted comes out clean. Watch for a light golden top and set edges.
  2. Beat the cream cheese, powdered sugar, and milk together and drizzle over the cooled muffins. Let the muffins cool before glazing so the topping stays thick.

Notes

For the cleanest cinnamon ribbon, keep the swirl paste thick and center it before adding the last layer of batter. Store muffins in an airtight container in the refrigerator for up to 4 days; warm briefly for best texture. Freeze baked muffins (un-glazed or glazed) for up to 2 months and thaw overnight in the fridge. If you want a lighter option, use reduced-fat cream cheese for the glaze while keeping the powdered sugar and milk amounts the same.