If a cinnamon roll and a pumpkin pie had a baby, it would look like this muffin. It's the perfect mashup of cozy pumpkin spice and gooey cinnamon roll goodness. These soft, tender muffins are packed with real pumpkin, swirled with buttery cinnamon sugar and finished with a drizzle of sweet cream cheese glaze. Whether they're served for brunch, dessert or a cozy coffee break, these muffins bring major autumn vibes in every bite. —Elise Jesse, Cincinnati, Ohio
Ingredients
- 1 can (15 ounces) canned pumpkin
- 1/2 cup unsalted butter, melted
- 1 cup pure cane sugar
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- cinnamon swirl:
- 1/4 cup butter, melted
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- vanilla glaze:
- 2/3 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk
Directions
- Preheat oven to 350°. In a large bowl, beat pumpkin, melted butter, sugar, egg and vanilla until smooth.
- In a second bowl, combine flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture until just blended.
- For the swirl, combine butter, brown sugar and cinnamon until well combined. Fill 12 greased or paper-lined muffin cups one-third full. Add a spoonful of cinnamon swirl; top each with remaining batter. Swirl with a toothpick or skewer.
- Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
- In a small bowl, whisk glaze ingredients until smooth. Drizzle over muffins.
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