Pumpkin Cinnamon Roll Muffins Recipe
If you’re craving a cozy, sweet treat that combines everything wonderful about fall flavors, you’ve got to try these Pumpkin Cinnamon Roll Muffins. Imagine moist, tender pumpkin muffins swirled with a luscious cinnamon sugar filling and finished with a creamy glaze that melts in your mouth. These Pumpkin Cinnamon Roll Muffins bring the classic warmth of pumpkin spice and the irresistible pull of cinnamon rolls into a perfectly portable, easy-to-make muffin that’s perfect for breakfast, brunch, or an indulgent snack anytime.
Ingredients You’ll Need
The magic of Pumpkin Cinnamon Roll Muffins is all in the simplicity of the ingredients, each one playing a vital role from the rich pumpkin base to the sweet cinnamon swirl. These essentials come together to create a balanced, moist muffin bursting with fall flavor and a hint of indulgence.
- 1 cup canned pumpkin puree: Adds moistness and that unmistakable autumn flavor that anchors the muffin.
- ½ cup melted butter (or vegetable oil): Keeps the batter tender with a buttery richness or lighter oil choice.
- ¾ cup granulated sugar: Sweetens the muffin just right without overpowering the pumpkin.
- 1 large egg: Acts as a binder and adds structure for perfect muffin texture.
- 1 tsp vanilla extract: Enhances the flavors with its warm, aromatic notes.
- 1½ cups all-purpose flour: The foundation for these muffins, providing the right crumb.
- 1 tsp baking soda: Helps the muffins rise and become fluffy.
- 1 tsp baking powder: Gives the muffins an additional lift to keep them light.
- ½ tsp salt: Balances sweetness and enhances flavor depth.
- 1 tsp ground cinnamon: Infuses that classic spice that echoes through the pumpkin.
- ¼ cup melted butter (for cinnamon swirl): Creates the rich base for the cinnamon sugar swirl.
- ¼ cup brown sugar (for cinnamon swirl): Adds deep molasses sweetness to the cinnamon swirl.
- 1 tsp ground cinnamon (for cinnamon swirl): Packs the swirl with spicy warmth.
- ½ cup powdered sugar (for glaze): Sweet and smooth for the perfect final drizzle.
- ½ tsp vanilla extract (for glaze): Adds flavor depth to the glaze.
- 2–3 Tbsp milk (for glaze): Makes the glaze silky and easy to drizzle.
How to Make Pumpkin Cinnamon Roll Muffins
Step 1: Preheat and Prepare Your Muffin Tin
Start by preheating your oven to 350 °F. Line a 12-cup muffin tin with paper liners or spray it generously with nonstick spray to ensure your muffins come out clean and perfect.
Step 2: Mix the Wet Ingredients
Whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract in a bowl until everything is smooth and blended perfectly. This mixture lays the creamy, flavorful base for your muffins.
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 dry mix provides the structure and spice that will elevate the Pumpkin Cinnamon Roll Muffins.
Step 4: Gently Fold the Ingredients
Slowly add the dry ingredients into the wet pumpkin mixture, folding gently until just combined. It’s important not to overmix to keep the muffins light and tender rather than dense.
Step 5: Prepare the Cinnamon Swirl
In a small bowl, mix the melted butter, brown sugar, and cinnamon until well combined. This sugary swirl is the heart of the cinnamon roll flavor injected right into the center of each muffin.
Step 6: Layer the Batter and Swirl
Fill each muffin cup halfway with the batter, then dollop a spoonful of the cinnamon swirl on top. Add more batter to fill the cup nearly to the top, and use a toothpick to swirl the cinnamon mixture through the batter, creating that signature cinnamon roll effect.
Step 7: Bake the Muffins
Bake your Pumpkin Cinnamon Roll Muffins for 20 to 25 minutes until the tops turn golden brown and a toothpick inserted into the center comes out clean. The oven’s warmth transforms these into soft, classic treats.
Step 8: Prepare the Cream Cheese Glaze
While the muffins cool slightly, whisk together powdered sugar, vanilla extract, and milk until the glaze reaches a smooth, drizzling consistency. Drizzle this delightful topping over the warm muffins to add a luscious finish.
How to Serve Pumpkin Cinnamon Roll Muffins
Garnishes
Sprinkle a little extra cinnamon or a dusting of powdered sugar on top of the glaze for an inviting presentation. A few chopped pecans or walnuts can also add a wonderful crunch and nutty flavor that pairs beautifully with the cinnamon roll sweetness.
Side Dishes
These muffins shine alongside a hot cup of coffee, chai tea, or spicy pumpkin latte. For brunch, serve them with fresh fruit, yogurt, or a mild cheese platter to balance their sweetness and bring an added brightness.
Creative Ways to Present
Try slicing a Pumpkin Cinnamon Roll Muffin in half and spreading it with cream cheese or honey butter for a decadent breakfast sandwich. You can also transform them into a delightful dessert by warming and serving them with a scoop of vanilla ice cream or whipped cream.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to 2 days to maintain moisture and softness. Refrigerate if you want them to last a little longer but be sure to bring them back to room temperature before enjoying.
Freezing
If you want to save these delicious muffins for later, freeze them in a single layer on a baking sheet first, then transfer to a zip-top bag. They freeze wonderfully for up to 3 months, preserving the Pumpkin Cinnamon Roll Muffins’ flavor and texture.
Reheating
To reheat, microwave a muffin for 15 to 20 seconds or warm it in a 300 °F oven for about 10 minutes until heated through and the glaze is slightly melty again. This will bring back the soft, fresh-baked experience you love.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Cook and puree fresh pumpkin until smooth to substitute for canned pumpkin puree at a 1:1 ratio. Just make sure to drain any excess moisture to keep the batter balanced.
Is it possible to make these gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. This way, the texture remains soft and tender without losing the pumpkin cinnamon roll goodness.
Can I skip the cream cheese glaze?
Definitely! These muffins are delicious even without the glaze, but the glaze adds a creamy sweetness that perfectly complements the cinnamon swirl, elevating the overall flavor.
How long do Pumpkin Cinnamon Roll Muffins stay fresh?
When stored properly at room temperature, these muffins stay fresh and moist for about 2 to 3 days. Refrigerating can extend that to around a week, but they’re best enjoyed sooner to savor their soft texture.
Can I double the recipe?
You sure can! Just double all ingredients and bake in batches or using additional muffin tins. The Pumpkin Cinnamon Roll Muffins freeze well too, making it easy to stash extras for later.
Final Thoughts
These Pumpkin Cinnamon Roll Muffins are a cozy celebration of fall flavors packed into a perfectly tender, sweet, and swirled muffin. Whether you’re sharing them with friends or indulging in a quiet moment with a cup of coffee, you’re going to love how easy they are to make and how quickly they disappear. Treat yourself to this delightful bake and bring a little seasonal magic into your kitchen today!
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Pumpkin Cinnamon Roll Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Cinnamon Roll Muffins, perfect for fall mornings or a cozy snack. They combine the rich spiced flavors of pumpkin and cinnamon swirl with a creamy vanilla cream cheese glaze for an irresistible 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 grease it with nonstick spray to prevent sticking.
- Mix 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.
- Combine dry ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Fold dry into wet: Gently fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to keep the muffins light and tender.
- Prepare cinnamon swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon for the cinnamon swirl filling.
- Assemble muffins: Fill each muffin cup halfway with the batter. Add a spoonful of the cinnamon swirl mixture on top of the batter, then cover with the remaining batter. Use a toothpick to gently swirl the cinnamon mixture through the batter for a beautiful marbled effect.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Make glaze: While the muffins are cooling, whisk together the powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk in a small bowl until the glaze is smooth and pourable.
- Glaze muffins: Drizzle the cream cheese glaze over slightly cooled muffins, allowing the glaze to set slightly before serving for a delicious finishing touch.
Notes
- For dairy-free options, substitute butter with coconut oil and use a plant-based milk for the glaze.
- Make sure not to overmix the batter to prevent dense muffins.
- If you prefer a stronger cinnamon flavor, increase the cinnamon in the swirl to 1½ teaspoons.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slightly in the microwave before serving to enjoy a fresh-baked taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 15g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin muffins, cinnamon roll muffins, pumpkin spice, fall baking, cream cheese glaze, breakfast muffins
