Pumpkin Cinnamon Swirl Muffins (Recipe for Printing)

Tender pumpkin muffins with cinnamon swirls and cream cheese glaze, combining fall flavors in a convenient breakfast treat.

# What You’ll Need:

→ Muffin Batter

01 - 1 cup canned pumpkin puree
02 - ½ cup melted butter (or vegetable oil)
03 - ¾ cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon baking powder
09 - ½ teaspoon salt
10 - 1 teaspoon ground cinnamon

→ Cinnamon Swirl

11 - ¼ cup melted butter
12 - ¼ cup brown sugar
13 - 1 teaspoon ground cinnamon

→ Cream Cheese Glaze

14 - ½ cup powdered sugar
15 - ½ teaspoon vanilla extract
16 - 2-3 tablespoons milk

# Steps to Prepare:

01 - Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or coat with nonstick spray.
02 - In a large bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth and well combined.
03 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
04 - Gently fold dry ingredients into wet mixture until just combined, being careful not to overmix.
05 - In a small bowl, stir together melted butter, brown sugar, and cinnamon until smooth.
06 - Fill each muffin cup halfway with batter, add a spoonful of cinnamon swirl mixture, then top with remaining batter.
07 - Use a toothpick to lightly swirl the cinnamon mixture through the batter with just a few strokes.
08 - Bake for 20-25 minutes, until a toothpick inserted in center comes out clean and tops are golden brown.
09 - While muffins are cooling, whisk together powdered sugar, vanilla extract, and milk until smooth, adjusting consistency as needed.
10 - Drizzle glaze over slightly cooled muffins before serving.

# Helpful Advice:

01 - For extra fall flavor, add a pinch of nutmeg or cloves to the batter
02 - Store in an airtight container at room temperature for up to 2 days
03 - For longer storage, freeze unfrosted muffins and add glaze after thawing
04 - Warm in microwave for 10 seconds or in a 325°F oven for 5 minutes before serving

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