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Pumpkin Cinnamon Roll Muffins with a brown butter infused streusel topping and sweet maple glaze drizzle.

Pumpkin Cinnamon Roll Muffins Recipe

Rebecca Blumer
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.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Muffins
Calories 385 kcal

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.

Nutrition

Calories: 385kcalCarbohydrates: 58gProtein: 4gFat: 16gSaturated Fat: 6gCholesterol: 45mgSodium: 210mgPotassium: 115mgFiber: 2gSugar: 38gVitamin A: 4200IUVitamin C: 1mgCalcium: 65mgIron: 1.8mg
Keyword Cinnamon Roll, Muffins, Pumpkin, streusel
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