Description
These fall pumpkin muffins feature warm spices and a gooey cinnamon roll swirl, topped with cream cheese frosting for a perfect autumn treat. Moist, tender, and bursting with seasonal flavor, they’re ideal for breakfast, snacks, or festive gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin purée (not pie filling)
- ½ cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp melted butter
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
- Whisk flour, baking soda, baking powder, spices, and salt in a bowl.
- In another bowl, whisk pumpkin purée, sour cream, oil, eggs, and sugar until smooth.
- Fold wet ingredients into dry until just combined.
- Mix brown sugar, cinnamon, and melted butter for swirl.
- Spoon half batter into muffin cups, sprinkle swirl mixture, top with remaining batter, and swirl with a toothpick.
- Bake 18–20 minutes until toothpick comes out clean.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth; drizzle or pipe over cooled muffins.
Notes
- Keep swirl mixture thick to prevent sinking.
- Use gentle circular motion to swirl batter.
- Add sour cream for moist, tender muffins.
- Store unfrosted muffins up to 3 days at room temperature; frost before serving.
- Try topping with chopped nuts or caramel drizzle for variety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin