Cinnamon Roll Pumpkin Muffins
These Cinnamon Roll Pumpkin Muffins have everything you want in a fall treat, soft, cinnamon-swirled, and perfect with coffee. Bake them ahead and warm them up, or serve at room temp if you’re keeping it low-effort.
Cinnamon Roll Pumpkin Muffins
Servings
12
servings
Cook Mode
Keep the screen of your device on
Ingredients
- For the muffins
1 cup pumpkin purée
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1/3 cup oil
1/4 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
- For the swirl topping
4 oz cream cheese, softened
2 tablespoons sugar
1/2 teaspoon cinnamon
Directions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together pumpkin, sugars, eggs, oil, milk, and vanilla until smooth.
- Stir in flour, baking soda, salt, cinnamon, and nutmeg just until combined.
- In a small bowl, mix cream cheese, sugar, and cinnamon until smooth. (Chill for 5 to 10 minutes if too soft to pipe.)
- Divide muffin batter evenly among prepared muffin cups (about 2/3 full).
- Add a small spoonful or swirl of the cream cheese mixture on top of each muffin. Use a toothpick or knife to swirl gently. (Or pipe in a spiral using a zip-top bag with the corner snipped.)
- Bake for 18 to 22 minutes, or until a toothpick inserted into the muffin (not the swirl) comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Like this recipe?
Follow @dinnerendeavor on Pinterest