Pumpkin Cinnamon Roll Muffins Recipe
If you love the warm, cozy flavors of fall and crave something sweet and satisfying, you are going to absolutely adore these Pumpkin Cinnamon Roll Muffins. They are a delightful marriage of fluffy pumpkin-infused batter swirled with a cinnamon-spiced filling, then topped with a luscious cream cheese glaze. Each bite is like a hug in muffin form—perfect for breakfast, a snack, or even dessert. Trust me, once you try these Pumpkin Cinnamon Roll Muffins, they will quickly become your go-to comfort treat for the season and beyond.
Ingredients You’ll Need
Gathering the right ingredients is the first step to pumpkin muffin perfection. These simple but essential ingredients each play a crucial role in creating the moist texture, warm spice, and irresistible sweetness that make Pumpkin Cinnamon Roll Muffins so special.
- Pumpkin puree: Provides natural moisture and that unmistakable autumn flavor and color.
- Melted butter or vegetable oil: Adds richness and tenderness to the muffins.
- Granulated sugar: Sweetens the batter while helping with browning.
- Large egg: Binds the ingredients and contributes to the muffin’s structure.
- Vanilla extract: Enhances the overall flavor with a subtle sweetness.
- All-purpose flour: The base that gives the muffins their soft yet sturdy crumb.
- Baking soda and baking powder: Leavening agents that ensure a light, fluffy rise.
- Salt: Balances sweetness and amplifies flavor.
- Ground cinnamon: The key spice for that cozy cinnamon roll note in both batter and swirl.
- Brown sugar (for the swirl): Adds a deep, caramelized sweetness to the cinnamon filling.
- Powdered sugar (for the glaze): Creates a smooth, sweet finish that ties everything together.
- Milk (for the glaze): Thins the glaze to the perfect drizzle consistency.
How to Make Pumpkin Cinnamon Roll Muffins
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners or generously spray it with nonstick spray to prevent sticking. This step ensures your muffins bake evenly and release easily when done.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined. This blend creates the moist base that gives the Pumpkin Cinnamon Roll Muffins their tender crumb and deep flavor.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This step ensures your leavening is evenly distributed, and the cinnamon is perfectly incorporated into every bite.
Step 4: Fold Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay. This technique keeps your muffins light and fluffy rather than dense.
Step 5: Prepare the Cinnamon Swirl
In a small bowl, combine the melted butter, brown sugar, and cinnamon for the swirl. Stir until the sugar dissolves into a caramel-like mixture that will add that signature swirl flavor to your Pumpkin Cinnamon Roll Muffins.
Step 6: Assemble the Muffins
Fill each muffin cup halfway with batter. Then spoon a dollop of the cinnamon swirl mixture onto the batter, followed by a final layer of batter. Use a toothpick to gently swirl the cinnamon filling throughout the muffin batter, creating beautiful cinnamon ribbons.
Step 7: Bake Until Golden
Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops turn a gorgeous golden color. The aroma at this point is absolutely divine!
Step 8: Add the Cream Cheese Glaze
While the muffins are cooling, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until you have a smooth glaze. Drizzle this luscious glaze over the slightly warm muffins to add that final touch of sweetness and richness.
How to Serve Pumpkin Cinnamon Roll Muffins
Garnishes
For an extra pop of flavor and texture, sprinkle a little additional cinnamon or a few chopped pecans on top of the glaze. A dusting of powdered sugar can also give them a charming, bakery-style finish that makes them look irresistible.
Side Dishes
These muffins pair beautifully with a steaming cup of coffee or chai tea for a cozy morning or afternoon treat. They also complement a fresh fruit salad or yogurt parfait perfectly if you’re serving a larger breakfast spread.
Creative Ways to Present
For a festive fall brunch, arrange your Pumpkin Cinnamon Roll Muffins on a rustic wooden board with miniature pumpkins and autumn leaves as decoration. You can also serve them warm with a pat of cinnamon butter or a dollop of whipped cream for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to two days to maintain their softness. For longer storage, place them in the refrigerator; just be sure to bring them back to room temperature or warm slightly before eating.
Freezing
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to three months, making them a convenient grab-and-go treat whenever pumpkin cravings strike.
Reheating
To enjoy your muffins warm, microwave them for 20 to 30 seconds or pop them in a 350-degree oven for about 10 minutes. This will revive the moist texture and melt the glaze slightly, bringing back that freshly baked magic.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes! If you use fresh pumpkin, roast it until tender and then puree until smooth. Make sure to drain any excess moisture to keep your muffins from becoming too wet.
Is it okay to substitute oil for butter?
Absolutely! Using vegetable oil instead of melted butter will keep the muffins moist, although butter adds a richer flavor. Either works well depending on your preference.
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour for a gluten-free baking flour blend, but results may vary slightly in texture. Be sure your baking powder and soda are gluten-free as well.
How do I get the cinnamon swirl to stay distinct?
Be sure not to overmix after adding the swirl and only lightly swirl the cinnamon filling through the batter with a toothpick. This helps create those beautiful layered ribbons without blending everything into one color.
Can I skip the glaze?
Of course! The muffins are delicious on their own, but the cream cheese glaze adds an indulgent sweetness that pairs perfectly with the cinnamon and pumpkin flavors.
Final Thoughts
These Pumpkin Cinnamon Roll Muffins bring together all the best flavors of fall into a single bite-sized treat that’s as pleasing to the eye as it is to your taste buds. They’re simple to make but spectacular in taste, making them perfect for sharing with family, friends, or savoring as a cozy solo snack. Give these a try and watch how quickly they become your favorite pumpkin recipe to enjoy any time you want a little warm comfort.
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Pumpkin Cinnamon Roll Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Roll Muffins combine the delightful flavors of pumpkin and warm cinnamon swirls in a moist, tender muffin topped with a creamy vanilla glaze. Perfect for fall breakfasts or cozy snacks, they blend pumpkin puree with classic cinnamon roll elements for a comforting treat.
Ingredients
Muffin Batter
- 1 cup canned pumpkin puree
- ½ cup melted butter (or vegetable oil)
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
Cinnamon Swirl
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 tsp ground cinnamon
Cream Cheese Glaze
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 2–3 Tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
- Make the Batter: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to maintain a light texture in your muffins.
- Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon for the cinnamon swirl filling.
- Assemble Muffins: Spoon batter halfway into each muffin cup, then add a spoonful of the cinnamon swirl mixture on top. Add remaining batter over the swirl and use a toothpick to gently swirl the cinnamon mixture through the batter.
- Bake Muffins: Place the muffin tin in the oven and bake for 20–25 minutes or until a toothpick inserted into the center of a muffin comes out clean and tops turn a golden brown.
- Prepare Glaze: While muffins bake and start to cool, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons milk until smooth and slightly pourable.
- Glaze Muffins: Once muffins are slightly cooled but still warm, drizzle the cream cheese glaze evenly over the tops to add a sweet finishing touch.
Notes
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Use pumpkin puree and not pumpkin pie filling for the best flavor and texture.
- If you prefer a richer glaze, substitute milk with cream cheese for a cream cheese frosting.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To reheat, warm muffins briefly in the microwave or oven for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin cinnamon roll muffins, pumpkin muffins, cinnamon swirl, fall breakfast, pumpkin dessert, moist muffins, cream cheese glaze
