Pumpkin Cinnamon Roll Muffins

If you’re looking for a delightful fall treat that combines the warm flavors of pumpkin and cinnamon in a convenient muffin form, these Pumpkin Cinnamon Roll Muffins are just what you need! Soft, fluffy, and bursting with flavor, these muffins are perfect for breakfast or as a cozy snack with your favorite beverage.

What makes these muffins so special is the swirl of cinnamon and sugar that mimics the classic cinnamon roll but is baked into a perfectly portable muffin. This Pumpkin Cinnamon Roll Muffins recipe is not only easy to make but also a fantastic way to celebrate the flavors of autumn!

Resume of the Recipe

These Pumpkin Cinnamon Roll Muffins feature a pumpkin-infused batter swirled with a cinnamon-sugar mixture and topped with a sweet glaze. Ready in about 30 minutes, these muffins are perfect for enjoying with family and friends or for meal prep throughout the week!

With straightforward ingredients and easy preparation, you can whip up this scrumptious recipe in no time. Let’s dive into this delightful recipe!

Exciting Story:

The first time I made Pumpkin Cinnamon Roll Muffins, it was a chilly morning in October, and I wanted to fill my home with the warm, inviting scents of fall. As I combined the pumpkin puree with the spices, I could already tell these muffins would be a hit!

Once baked, the muffins came out golden brown, with the sweet aroma of cinnamon wafting through the kitchen. The first bite was heavenly—the soft, moist muffin filled with gooey cinnamon swirls and topped with a drizzle of glaze. These Pumpkin Cinnamon Roll Muffins quickly became a favorite in my household, perfect for breakfast or as a sweet treat!

Why These Pumpkin Cinnamon Roll Muffins?

• Flavorful and Festive: The combination of pumpkin, cinnamon, and a sweet glaze makes these muffins a seasonal delight.
• Quick and Easy: With minimal prep time, this recipe is perfect for busy mornings or casual get-togethers!
• Versatile: These muffins can be enjoyed for breakfast, as a snack, or even as dessert.

How to Make Pumpkin Cinnamon Roll Muffins

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
2. Make the Muffin Batter: In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, granulated sugar, and brown sugar. In another bowl, mix together the pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined.
3. Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar and cinnamon. Set aside.
4. Fill the Muffin Tin: Spoon about 1 tablespoon of the muffin batter into each muffin cup. Sprinkle a layer of the cinnamon-sugar mixture on top, then add another tablespoon of muffin batter on top to cover the cinnamon mixture.
5. Swirl the Muffins: Using a toothpick or a knife, gently swirl the batter and cinnamon mixture together to create a swirl effect.
6. Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.
7. Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm muffins.
8. Serve and Enjoy: Your Pumpkin Cinnamon Roll Muffins are ready to be enjoyed!

Tips

• Use Fresh Pumpkin: For the best flavor, use fresh pumpkin puree instead of canned, if possible.
• Don’t Overmix: Mix the batter just until combined to keep the muffins light and fluffy.

Substitutions and Variations

• Different Spices: Feel free to experiment with spices such as nutmeg or ginger for a unique twist!
• Add Nuts: Incorporate chopped pecans or walnuts for added crunch.

Make a Healthier Version

• Substitute half of the all-purpose flour with whole wheat flour for a healthier option.

Closing

And there you have it! These Pumpkin Cinnamon Roll Muffins are a delightful treat that will impress anyone who tries them. Don’t forget to let us know how your muffins turn out, and consider checking out some of our other recipes for more delightful dishes!

 

Frequently Asked Questions

1. How long can I store leftovers?
   These muffins can be stored in an airtight container at room temperature for up to 3 days.
2. Can I prepare this ahead of time?
   Yes! You can prepare the batter in advance and bake the muffins just before serving.
3. What can I use instead of pumpkin puree?
   You can substitute with applesauce for a different flavor and texture.
4. Can I use frozen pumpkin puree?
   Yes! Just thaw and drain any excess liquid before using.
5. How do I know when the muffins are done?
   The muffins are done when a toothpick inserted in the center comes out clean.
6. Can I add other flavors?
   Yes! A touch of maple syrup in the glaze can enhance the sweetness and flavor.
7. What if I want to make it spicier?
   Adding a pinch of cayenne pepper to the batter can give your muffins a spicy kick!
8. What sides pair well with this dish?
   These muffins pair wonderfully with a cup of coffee or tea for a cozy breakfast!
9. How can I make this more festive?
   Consider adding festive sprinkles or nuts on top of the glaze for a colorful touch!
10. What’s the best way to reheat leftovers?
    Reheat gently in the microwave for about 10-15 seconds until warm.
11. Can I use a different type of flour?
    Yes! You can use gluten-free flour or almond flour for a gluten-free version.
12. How can I enhance the flavors?
    Consider adding a dash of vanilla extract to the batter for added depth!

Pumpkin Cinnamon Roll Muffins

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Muffins:

• 1 1/2 cups 1 1/2 all-purpose flour

• 1 teaspoon 1 baking powder

• 1/2 teaspoon 1/2 baking soda

• 1 teaspoon 1 pumpkin pie spice (or cinnamon)

• 1/4 teaspoon 1/4 salt

• 1/2 cup 1/2 granulated sugar

• 1/2 cup 1/2 brown sugar, packed

• 1/2 cup 1/2 pumpkin puree

• 1/3 cup 1/3 vegetable oil or melted butter

• 2 large 2 eggs

• 1 teaspoon 1 vanilla extract

• For the Cinnamon Swirl:

• 1/4 cup 1/4 brown sugar, packed

• 1 teaspoon 1 cinnamon

• For the Glaze:

• 1 cup 1 powdered sugar

• 2 2 -3 tablespoons milk

• 1/2 teaspoon 1/2 vanilla extract

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
• Make the Muffin Batter: In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, granulated sugar, and brown sugar. In another bowl, mix together the pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined.
• Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar and cinnamon. Set aside.
• Fill the Muffin Tin: Spoon about 1 tablespoon of the muffin batter into each muffin cup. Sprinkle a layer of the cinnamon-sugar mixture on top, then add another tablespoon of muffin batter on top to cover the cinnamon mixture.
• Swirl the Muffins: Using a toothpick or a knife, gently swirl the batter and cinnamon mixture together to create a swirl effect.
• Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.
• Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm muffins.
• Serve and Enjoy: Your Pumpkin Cinnamon Roll Muffins are ready to be enjoyed!

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