Pumpkin Cinnamon Roll Muffins are a delightful treat that combines the flavors of pumpkin and warm spices with the softness of a muffin. These muffins are perfect for breakfast or a sweet snack any time of the day.
Why Make This Recipe
You should try making these muffins because they are easy to prepare, delicious, and have a cozy flavor that makes you feel like it’s autumn. They are also a great way to use pumpkin puree, and everyone loves a good cinnamon roll!
How to Make Pumpkin Cinnamon Roll Muffins
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, mix the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and stir until just mixed. Don’t overmix.
- In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter for the cinnamon swirl.
- Fill each muffin liner with a scoop of the muffin batter. Add a teaspoon of the cinnamon swirl on top, then cover with another scoop of muffin batter.
- Use a toothpick or knife to gently swirl the cinnamon mixture into the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- If you want, make the glaze by whisking together the powdered sugar, milk, and vanilla extract. Drizzle it over the muffins once they cool a bit.
How to Serve Pumpkin Cinnamon Roll Muffins
You can serve these muffins warm, fresh from the oven, or allow them to cool and serve them at room temperature. They are great with a cup of coffee or a glass of milk.
How to Store Pumpkin Cinnamon Roll Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just thaw them at room temperature before enjoying.
Tips to Make Pumpkin Cinnamon Roll Muffins
- Make sure you don’t overmix the batter to keep the muffins fluffy.
- Use fresh pumpkin puree for a richer flavor.
- You can sprinkle some extra cinnamon sugar on top before baking for added sweetness and crunch.
Variation (If Any)
You can add chocolate chips or nuts to the batter for different flavors and textures. You could also use sweet potato puree instead of pumpkin if you like.
FAQs
Can I make these muffins without pumpkin?
Yes! You can replace the pumpkin with applesauce for a different flavor.
Can I use whole wheat flour?
Yes, but it might make the muffins denser. You can mix whole wheat and all-purpose flour for a healthier option.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done.