Print

Cinnamon Roll Pumpkin Muffins

Print Recipe

These Cinnamon Roll Pumpkin Muffins are the ultimate mashup of two cozy fall favorites—moist pumpkin muffins and gooey cinnamon rolls. With a sweet cream cheese swirl baked right in, they’re perfect for breakfast, brunch, or a mid-afternoon treat with coffee. This double batch gives you enough to share, freeze, or devour on repeat.

Ingredients

Scale

For the Muffins

2 cups pumpkin purée

1 cup granulated sugar

½ cup brown sugar

4 large eggs

⅔ cup vegetable oil

½ cup milk (any kind works)

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon nutmeg

Optional: ½ teaspoon ground ginger or pumpkin pie spice

For the Cream Cheese Swirl Topping

8 oz cream cheese, softened

4 tablespoons granulated sugar

1 teaspoon ground cinnamon

Optional: ½ teaspoon vanilla extract for extra flavor

Instructions

Preheat oven to 350°F (175°C). Line or grease 2 muffin tins (24 cups).

In a large bowl, whisk together pumpkin, sugars, eggs, oil, milk, and vanilla until smooth.

In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

Gently fold dry ingredients into wet until just combined—don’t overmix.

Divide batter evenly among muffin cups, filling each about ¾ full.

In a separate bowl, beat cream cheese with sugar, cinnamon, and vanilla until creamy.

Drop about 1 teaspoon of the cream cheese mixture onto each muffin and swirl with a toothpick or knife.

Bake for 18–22 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes, then transfer to a rack.

Nutrition

Find it online: https://thecomfortspoon.com/cinnamon-roll-pumpkin-muffins/