Ingredients:

  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk, at room temperature
  • 1/2 cup (120ml) canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (1/2 stick, 57g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (1/2 stick, 57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (or cream), to adjust consistency

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy using an electric mixer.
  4. Beat in eggs one at a time, then stir in vanilla and pumpkin puree.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. In a small bowl, combine softened butter, brown sugar, flour, cinnamon, nutmeg, and pumpkin puree. Mix until well combined.
  7. Spoon half of the muffin batter into the prepared muffin tin. Dollop teaspoons of pumpkin cinnamon filling over the batter. Top with the remaining muffin batter and more dollops of pumpkin cinnamon filling. Use a knife or toothpick to swirl the filling through the batter.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the muffins are cooling, prepare the cream cheese frosting. In a large bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, then the vanilla extract. Add milk (or cream) one tablespoon at a time until the frosting reaches your desired consistency.
  11. Once the muffins are completely cooled, frost them generously with the cream cheese frosting. Serve immediately or store in an airtight container. Enjoy your Pumpkin Cinnamon Roll Muffins!