Description
Cinnamon Pumpkin Muffins are a quick and cozy fall treat made with just six ingredients, including store-bought cinnamon rolls and pumpkin purée. They’re moist, warmly spiced, and topped with a creamy homemade frosting, perfect for breakfast or snacking.
Ingredients
2 cans cinnamon rolls (Pillsbury brand recommended)
2/3 cup pumpkin purée or pumpkin butter
4 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line 16 muffin cups with paper liners and set aside.
- Open the cinnamon roll tubes and unroll each roll carefully. Flatten each one gently to about 1-inch in diameter.
- Spread each flattened roll with pumpkin purée or pumpkin butter. If using pumpkin purée, mix it with 1 teaspoon of pumpkin pie spice for added flavor.
- Roll them back up and place into the prepared muffin liners.
- Bake for 14–16 minutes, or until the tops are golden brown. Remove from the oven and allow to cool slightly.
- While muffins are cooling, prepare the frosting: In a mixing bowl, beat the cream cheese and butter together for 1 minute.
- Add powdered sugar and vanilla extract, and beat for another minute. For thinner frosting, add a splash of milk and mix for 15 seconds.
- Spread the frosting on top of the warm muffins and serve immediately.
Notes
Use pumpkin butter for a spicier, sweeter flavor.
Mini muffins can be made by adjusting baking time to 10–12 minutes.
Store in an airtight container at room temperature for 2 days or freeze for up to 3 months.
Frosted muffins should be reheated in the microwave, not the oven.
Customize with chocolate chips, nuts, or raisins.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
