How long will these muffins stay fresh?

They’ll keep at room temperature for 2 days or in the fridge for up to 5 days. For longer storage, freeze them unfrosted and glaze after thawing.

How do I keep the cinnamon swirl from sinking?

Make sure to only swirl lightly and not blend into the batter. Also, keep the swirl mixture thick—not runny—so it stays suspended.

Can I bake this recipe as a loaf?

Definitely. Use an 8×8-inch square pan and bake at 350°F (175°C) for about 35 minutes. Check with a toothpick for doneness.

What can I use instead of the cream cheese glaze?

A basic glaze of powdered sugar, milk, and vanilla works perfectly. You can also leave the glaze off for a less sweet option.

Can I make these pumpkin cinnamon muffins gluten-free?

Yes. Use a high-quality 1:1 gluten-free flour blend and verify that your baking soda and baking powder are certified gluten-free.

Pumpkin Cinnamon Muffins with Swirl and Easy Glaze

Pumpkin Cinnamon Muffins That Swirl the Best of Fall Into Every Bite

Print Recipe

These pumpkin cinnamon muffins combine the moist, spiced flavor of pumpkin bread with the gooey swirl of a cinnamon roll, topped with a creamy glaze. They’re quick to make, deeply comforting, and perfect for fall mornings or holiday brunches.

Author: Benchi
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup canned pumpkin purée
1/2 cup melted butter (or vegetable oil)
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup melted butter (for swirl)
1/4 cup brown sugar (for swirl)
1 teaspoon ground cinnamon (for swirl)
1/2 cup powdered sugar (for glaze)
1/2 teaspoon vanilla extract (for glaze)
2–3 tablespoons milk (for glaze)

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or spray with nonstick spray.
In a bowl, whisk together pumpkin purée, melted butter, sugar, egg, and vanilla until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
In a small bowl, mix 1/4 cup melted butter, 1/4 cup brown sugar, and 1 teaspoon cinnamon for the swirl.
Fill each muffin cup halfway with batter, add a spoonful of cinnamon swirl, then top with remaining batter. Swirl lightly with a toothpick.
Bake for 25 minutes or until a toothpick inserted comes out clean and tops are golden.
While muffins cool slightly, whisk together powdered sugar, vanilla, and milk for the glaze.
Drizzle glaze over slightly cooled muffins before serving.

Notes

Add a pinch of nutmeg or cloves to the batter for more fall spice.
Mix chopped pecans or walnuts into the swirl for added crunch.
Use whole-wheat flour for a nuttier, heartier texture.
Freeze muffins unfrosted; glaze after reheating.

Find it online: https://www.cookwithbenchi.com/pumpkin-cinnamon-muffins/