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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins

5 from 67 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 muffins servings
Ingredients Method

Ingredients
  

Pumpkin Muffins
  • 1 3/4 cups all-purpose flour (219 g) — spooned and leveled
  • 1 teaspoon baking soda (5 g) — leavening
  • 1/2 teaspoon baking powder (2 g) — helps the muffins rise
  • 1 teaspoon ground cinnamon (3 g) — warm spice
  • 1/2 teaspoon ground ginger (1 g) — adds gentle warmth
  • 1/4 teaspoon ground nutmeg (0.5 g) — adds depth
  • 1/4 teaspoon fine salt (1.5 g) — balances the sweetness
  • 1 cup pumpkin puree (225 g) — plain pumpkin puree not pumpkin pie filling
  • 1/2 cup packed light brown sugar (100 g) — firmly packed
  • 1/4 cup granulated sugar (50 g) — adds sweetness
  • 2 large eggs (about 100 g without shells) — preferably room temperature
  • 1/2 cup unsalted butter (113 g) — melted and cooled slightly
  • 1 teaspoon vanilla extract (5 mL) — adds flavor
Cinnamon Filling
  • 1/4 cup packed light brown sugar (50 g) — firmly packed
  • 1 tablespoon all-purpose flour (8 g) — helps the filling stay in the swirl
  • 1 teaspoon ground cinnamon (3 g) — warm spice
  • 2 tablespoons unsalted butter (28 g) — melted
  • 1 tablespoon pumpkin puree (15 g) — adds pumpkin flavor and helps bind the filling
Vanilla Glaze
  • 1 cup powdered sugar (120 g) — sifted if lumpy
  • 2 tablespoons milk (30 mL) — divided as needed
  • 1/2 teaspoon vanilla extract (2.5 mL) — adds flavor
  • Pinch of fine salt (less than 1 g) — balances the sweetness

Method
 

Method
  1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. Lightly grease the exposed areas of the pan if desired to make overflow easier to remove.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Make sure the leavening agents and spices are evenly distributed.
  3. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, and vanilla until smooth and glossy. The mixture should be evenly colored with no visible streaks of egg.
  4. Add the dry ingredients to the pumpkin mixture: Fold gently with a rubber spatula just until no dry flour remains. Do not overmix; the batter should be thick and soft.
  5. In a small bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter and pumpkin puree until you have a thick, spreadable paste. If the mixture seems unusually runny, let it stand for 1 to 2 minutes so the flour can absorb some moisture.
  6. Spoon about half of the pumpkin batter evenly among the 12 muffin cups. Add approximately 1 teaspoon of cinnamon filling to the center of each. Divide the remaining batter over the filling, using the back of a spoon to cover it as evenly as possible.
  7. Add the remaining cinnamon filling in small portions over the tops of the muffins. Insert a toothpick or wooden skewer about halfway into each muffin and make one or two gentle circular motions. Do not over-swirl, or the filling will disappear into the batter.
  8. Bake for 18 to 22 minutes. The muffins should rise into rounded tops, and a toothpick inserted into the pumpkin portion should come out clean or with a few moist crumbs. If the toothpick hits a pocket of cinnamon filling, test another spot.
  9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Cool for about 15 minutes more before glazing. The tops should feel set rather than hot and soft.
  10. Whisk the powdered sugar, 1 tablespoon milk, vanilla, and salt together. Add the remaining 1 tablespoon milk gradually until the glaze is smooth and thick enough to drizzle. If it becomes too thin, whisk in a little additional powdered sugar.
  11. Drizzle the glaze over the cooled muffins: Let it sit for a few minutes to set slightly before serving.

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