Why You’ll Love This Recipe

This recipe is truly special because it masterfully combines two all-time favorite treats—cinnamon rolls and pumpkin muffins. The pumpkin adds a lovely moistness and depth of flavor, while the swirling cinnamon adds a delightful touch of sweetness and warmth. They’re a breeze to whip up and perfect for sharing—or keeping all to yourself for those quiet moments of indulgence. Enjoy these muffins warm from the oven, topped with a creamy glaze that melts in your mouth. I guarantee they’ll quickly become your go-to fall favorite!

The Recipe

Ingredients:

For the Muffins:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• ¼ cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 2 tablespoons melted butter

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Step-by-Step Instructions:

1. Preheat the oven: Set your oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners or a nonstick spray.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.
3. Combine the wet ingredients: In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
4. Combine wet and dry ingredients: Slowly add your dry mixture to the wet ingredients, stirring gently just until combined. Be cautious not to overmix; you want to preserve that perfect tender texture!
5. Prepare the cinnamon swirl: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter until fully combined.
6. Fill the muffin cups: Divide half of the pumpkin batter evenly into the muffin cups. Add a small spoonful of the cinnamon swirl mixture into each cup, then top with the remaining batter. Use a toothpick or skewer to gently swirl the cinnamon mixture into the pumpkin batter.
7. Bake the muffins: Place your muffin tray in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool in the pan for about 5 minutes before transferring them onto a wire rack to cool completely.
8. Make the cream cheese glaze: In a medium bowl, beat the softened cream cheese until it’s smooth. Gradually add the powdered sugar, one tablespoon at a time, along with the milk and vanilla extract. Whisk until the glaze is smooth and pourable.
9. Glaze the muffins: Once the muffins have cooled, drizzle the cream cheese glaze generously over the tops. Serve them warm or at room temperature, and enjoy every delightful bite!

Serving and Storage Tips

• Serving: For the best flavor and texture, serve your muffins slightly warm. They’re delightful on their own or paired with a warm cup of coffee or hot apple cider.
• Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to make them last longer, refrigerate them for up to 5 days. For a quick reheating option, pop them in the microwave for about 15 seconds to enjoy that fresh-baked warmth again!

Helpful Notes

• Be careful not to overmix the batter. This helps ensure your muffins remain tender and fluffy.
• If you’re looking to add a little extra crunch, feel free to toss in a handful of chopped pecans or walnuts into the batter for added texture.
• No pumpkin puree on hand? No problem! You can swap in sweet potato or butternut squash puree instead, and it’ll taste fabulous.

FAQs

1. Can I make these muffins without the cream cheese glaze?
Absolutely! The muffins are delightful even without the glaze, or you can opt for a simple drizzle of powdered sugar mixed with milk if you prefer.

2. Can I freeze these muffins?
Yes! Feel free to freeze the muffins (without the glaze) for up to 2 months. When you’re ready to enjoy them, just thaw them at room temperature and add the glaze before serving.

3. Can I use homemade pumpkin puree?
Certainly! Just be sure to drain any excess moisture from the homemade pumpkin puree to keep your batter from becoming too watery.

4. Can I make these muffins gluten-free?
Yes! Just swap out the all-purpose flour for a 1:1 gluten-free flour blend. The texture may vary slightly, but they will still be delicious!

5. Can I add chocolate chips?
Of course! Stirring in ½ cup of mini chocolate chips into the batter offers a delightful chocolaty twist that makes these muffins even more indulgent.