Pumpkin Cinnamon Roll Muffins (Printer-Friendly)

Moist pumpkin muffins with cinnamon swirls topped with a sweet cream cheese glaze.

# List of Ingredients:

→ Base Batter

01 - 1 cup canned pumpkin puree
02 - ½ cup melted unsalted butter
03 - ¾ cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon baking powder
09 - ½ teaspoon salt
10 - 1 teaspoon ground cinnamon

→ Cinnamon Swirl

11 - ¼ cup melted unsalted butter
12 - ¼ cup brown sugar
13 - 1 teaspoon ground cinnamon

→ Cream Cheese Glaze

14 - ½ cup powdered sugar
15 - ½ teaspoon vanilla extract
16 - 2 to 3 tablespoons milk

# Preparation Steps:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
02 - Whisk together pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract in a medium bowl until smooth.
03 - In a separate bowl, sift or whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
04 - Gently fold the dry ingredients into the wet mixture just until combined, avoiding overmixing to maintain tenderness.
05 - Stir melted butter, brown sugar, and ground cinnamon in a small bowl until evenly combined.
06 - Fill each muffin cup halfway with batter, add a spoonful of the cinnamon swirl mixture, then cover with remaining batter. Swirl lightly with a toothpick to create cinnamon pockets.
07 - Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean and the tops are golden brown.
08 - While muffins bake, whisk powdered sugar, vanilla extract, and milk until smooth, adjusting milk quantity for desired consistency.
09 - Allow muffins to cool slightly before drizzling the cream cheese glaze evenly over the tops.

# Additional Suggestions:

01 - For extra fall warmth, add a pinch of nutmeg or cloves to the batter or incorporate chopped pecans into the cinnamon swirl.
02 - Store muffins in an airtight container at room temperature for up to two days or freeze unfrosted for extended storage.
03 - Reheat frozen or refrigerated muffins by microwaving for 10 seconds or warming in a 325°F oven for 5 minutes.

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