Description
Cozy pumpkin batter swirled with a buttery cinnamon-sugar ribbon and finished with a simple cream-cheese-style glaze. Same flavors you love, written fresh so you can jump straight into baking.
Ingredients
Scale
Muffins
- 1 cup canned pumpkin puree
- ½ cup melted butter (or substitute vegetable oil)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon ribbon
- ¼ cup melted butter
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
Cream cheese-style glaze
- ½ cup powdered (confectioners’) sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for drizzling consistency)
Instructions
- Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the wells lightly.
- In a medium bowl, whisk together the pumpkin puree, melted butter (or oil), granulated sugar, the egg, and vanilla until smooth and homogenous.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon; whisk to distribute evenly.
- Fold the dry mixture into the pumpkin mixture just until the batter comes together — a few lumps are okay. Avoid overmixing to keep the muffins tender.
- Stir the melted butter, brown sugar, and cinnamon in a small bowl until the sugar dissolves into a saucy swirl.
- Spoon batter into the prepared muffin cups until each is about halfway full. Dollop about a teaspoon of the cinnamon mixture onto each, then top with more batter to cover. Use a toothpick or skewer to make a few gentle swirls — don’t overdo it.
- Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 20–25 minutes. Allow the muffins to cool in the pan for 5–10 minutes, then transfer to a wire rack.
- While the muffins cool slightly, whisk the powdered sugar, vanilla, and 2 tablespoons milk together; add the third tablespoon only if needed to thin the glaze to a drizzling consistency.
- Drizzle or spread the glaze over the warmish muffins and let it set before serving.
Notes
- Quick tips & swaps
-
- Add a pinch of nutmeg or ground cloves to the batter for extra fall warmth.
- Stir chopped pecans or walnuts into the cinnamon swirl for a crunchy surprise.
- For a nuttier bite, replace some or all of the all-purpose flour with whole-wheat flour.
- To store: keep unfrosted muffins at room temperature in an airtight container for up to 48 hours; add glaze right before serving.
- To freeze: wrap unfrosted muffins individually and freeze up to 3 months. Thaw, then drizzle with glaze.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg