Pumpkin Cinnamon Roll Muffins
If you’re looking for a cozy, spiced treat that combines the comfort of cinnamon rolls with the delightful flavors of pumpkin, look no further than Pumpkin Cinnamon Roll Muffins. These scrumptious muffins are perfect for a chilly morning or a festive fall gathering. They are easy to make and offer a wonderful blend of textures, from the soft muffin base to the creamy glaze on top. The pumpkin puree adds moisture and a mild sweetness, while the spices give it that warm, inviting aroma. Topped with a sweet cream cheese glaze, these muffins will quickly become a favorite among friends and family. Enjoy them with a cup of coffee or tea for a delightful snack any time of day.
The best part is that they come together quickly and easily, making them a fantastic option for both baking beginners and experienced cooks alike. With just a few simple ingredients, you can create a batch of muffins that will fill your kitchen with enticing scents and delight everyone at the table. Say goodbye to store-bought treats and hello to homemade goodness with these Pumpkin Cinnamon Roll Muffins.
Why make this recipe
Nothing says fall quite like the warm spices and rich flavors of pumpkin. Pumpkin Cinnamon Roll Muffins are a fun twist on classic flavors that can be enjoyed year-round. They are not only easy to prepare, but they also let you take advantage of seasonal ingredients. With each bite, you get the comforting taste of cinnamon rolls combined with the hearty goodness of pumpkin. These muffins are great for breakfast, a snack, or dessert, making them a versatile choice. Plus, the cream cheese glaze adds a touch of decadence, elevating them to a delightful treat.
How to make Pumpkin Cinnamon Roll Muffins
Ingredients
1 cup pumpkin puree
2 cups all-purpose flour
1/2 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the cream cheese glaze:
4 oz cream cheese, softened
1 cup powdered sugar
1-2 tablespoons milk
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- While muffins are baking, prepare the cream cheese glaze by mixing the softened cream cheese, powdered sugar, and enough milk to reach desired consistency.
- Once muffins are cool, drizzle the cream cheese glaze over the top.
How to serve Pumpkin Cinnamon Roll Muffins
These muffins are perfect warm or at room temperature. To serve, just place them on a platter and drizzle the cream cheese glaze generously on top. They make for a lovely breakfast treat, snack, or dessert option. Enjoy them with a hot beverage like coffee, chai, or spiced tea to complement the flavors. You can also add a sprinkle of cinnamon on top for an extra touch!
How to store Pumpkin Cinnamon Roll Muffins
To keep your Pumpkin Cinnamon Roll Muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for about a week. For longer storage, place them in a freezer-safe bag and freeze for up to three months. Just remember to thaw them overnight in the fridge when you’re ready to enjoy them again.
Tips to make Pumpkin Cinnamon Roll Muffins
Make sure not to overmix the batter; it should be just combined. For a lighter texture, you can sift the dry ingredients before mixing. If you want more spice, add an extra teaspoon of cinnamon or a pinch of ginger. Feel free to swap the cream cheese glaze for a simple dusting of powdered sugar if you prefer. Lastly, double the recipe and share them with friends—they’ll love these warm, delicious muffins!
Variation
You can easily switch things up by adding chocolate chips or chopped nuts to the batter for extra flavor and texture. If you want to reduce sugar, try substituting honey or maple syrup for the brown sugar. Additionally, using different spices like ginger or cloves can give these muffins a unique twist. Experimenting with these variations will make them fun to bake and enjoy!
FAQs
Can I use canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin puree works wonderfully in this recipe. Just ensure it’s pure pumpkin and not pumpkin pie filling.
Can I use whole wheat flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour to make the muffins a bit healthier.
How long do these muffins last?
When stored properly in an airtight container, the muffins last about 3 days at room temperature or up to a week in the refrigerator.
Can I freeze Pumpkin Cinnamon Roll Muffins?
Absolutely! These muffins freeze well. Just make sure they are completely cooled before placing them in a freezer-safe bag.
Can I make this recipe vegan?
Yes, you can use plant-based milk, egg substitutes like flax eggs, and dairy-free cream cheese for the glaze to make it vegan-friendly.
PrintPumpkin Cinnamon Roll Muffins
Cozy muffins combining the flavors of cinnamon rolls and pumpkin, topped with a sweet cream cheese glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- While muffins are baking, prepare the cream cheese glaze by mixing the softened cream cheese, powdered sugar, and enough milk to reach desired consistency.
- Once muffins are cool, drizzle the cream cheese glaze over the top.
Notes
For extra flavor, add chocolate chips or chopped nuts. Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
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