Pumpkin Cinnamon Roll Muffins Recipe
These Pumpkin Cinnamon Roll Muffins feature a tender pumpkin crumb with a buttery cinnamon swirl and a nutty browned butter streusel, topped with a sweet maple glaze for a perfect fall treat.
Equipment
- 12-count muffin pan
- Mixing Bowls
- Toothpick
- Cookie Scoop
Ingredients
For the Cinnamon Streusel
- ¾ cup all-purpose flour 98g
- ⅓ cup brown sugar 68g
- ⅓ cup granulated sugar 68g
- ½ teaspoon cinnamon
- ¼ cup unsalted butter, melted 57g
For the Cinnamon Swirl
- 1/4 cup granulated sugar 50g
- 1 teaspoon cinnamon
For the Pumpkin Muffin Batter
- ¾ cup all-purpose flour 96g
- ½ cup cake flour 64g
- 1 cup granulated sugar 210g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 2 large eggs, at room temperature
- ½ cup vegetable or canola oil 120g
- 1 cup pumpkin puree 240g
For the Maple Glaze (optional)
- 1 cup powdered sugar 112g
- 2 teaspoons milk
- 1 teaspoon maple flavoring
Instructions
Brown the butter, then build the streusel and swirl
- Cook the butter for the streusel in a small pan over medium heat until it turns a deep amber color and smells nutty. Let it cool for a minute.
- In a mixing bowl, stir together the flour, sugars, and cinnamon for the streusel. Pour in the browned butter and mix with a fork until crumbly.
- In another small bowl, whisk together the sugar and cinnamon for the cinnamon swirl and set aside.
Mix the pumpkin batter
- Preheat your oven to 425°F. Line a muffin pan with cupcake liners or grease it well.
- In a large bowl, whisk the flours, sugar, baking powder, baking soda, salt, and all spices until combined.
- Add the eggs, oil, and pumpkin puree. Whisk gently until the flour disappears, being careful not to overmix.
Layer, marble, top
- Place a 2 tablespoon scoop of batter into each muffin tin.
- Sprinkle about half a teaspoon of the cinnamon sugar swirl over each portion of batter, then top with another 2 tablespoon scoop of batter.
- Gently swirl a toothpick through the batter in each tin to marble the cinnamon sugar.
- Generously top each muffin with the streusel mixture, pressing it lightly into the batter so it sticks.
Bake with the high-heat method, then glaze
- Bake the muffins at 425°F for 5 minutes. Without opening the door, lower the heat to 350°F and bake for another 15 to 17 minutes.
- Let the muffins cool in the pan for 10 to 15 minutes before transferring them to a wire rack.
- Whisk the powdered sugar, milk, and maple flavoring until smooth. Drizzle over the warm muffins and serve.
Notes
Storage Tip: Store muffins in an airtight container for 2 to 3 days. To restore the crunchy streusel, reheat them in a toaster oven or air fryer for a few minutes rather than using a microwave.
Freezing Tip: These muffins freeze well for up to 3 months. Thaw at room temperature and re-crisp the top in a toaster oven before serving.
Baking Secret: Do not skip the initial high-heat burst at 425°F. This creates the steam necessary for high, domed bakery-style muffin tops.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.