Description
These Fall Pumpkin Muffins are moist, warmly spiced, and swirled with cinnamon sugar. Finished with a cream cheese drizzle, they’re the perfect autumn bake—great for breakfast, snacks, or holiday gatherings.
Ingredients
For the Muffins:
1 ¾ 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
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
½ tsp salt
For the Cinnamon Swirl:
⅓ cup brown sugar
1 tsp cinnamon
2 tbsp melted butter
For the Cream Cheese Drizzle:
4 oz cream cheese, softened
2 tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners or grease lightly.
In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
In a large bowl, whisk pumpkin, sugar, sour cream, oil, and eggs until smooth.
Gently fold dry ingredients into wet until just combined.
In a small bowl, mix together the swirl ingredients.
Spoon muffin batter into liners, alternating with spoonfuls of swirl mixture. Use a toothpick to gently swirl.
Bake 18–20 minutes, or until a toothpick inserted comes out clean.
Cool completely before drizzling with cream cheese glaze.
Notes
Do not substitute pumpkin pie filling for pumpkin purée.
For mini muffins, bake 10–12 minutes.
Store unfrosted muffins at room temp for 3 days; frosted muffins in the fridge for up to 5 days.
Freeze unfrosted muffins for up to 2 months; thaw and glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: fall pumpkin muffins, cinnamon swirl muffins, cream cheese glaze muffins