Pumpkin Cinnamon Roll Muffins bring together the cozy, comforting flavors of fall in an easy-to-make muffin form. This recipe combines the warm, spicy notes of pumpkin spice with a delicious cinnamon swirl, topped off with a creamy glaze. Whether you’re looking for a quick breakfast, a perfect afternoon snack, or a festive treat, these muffins are sure to satisfy. They are moist, flavorful, and a delightful way to enjoy the season’s best flavors in every bite.
Table of Contents
Why You’ll Love These Pumpkin Cinnamon Roll Muffins
These Pumpkin Cinnamon Roll Muffins are a fantastic twist on the traditional cinnamon roll. Instead of the lengthy process of working with yeast dough, you get the same comforting flavor in just under 30 minutes. The pumpkin base keeps these muffins incredibly moist and flavorful, while the cinnamon swirl gives each bite a perfect amount of spice and sweetness. Topping it all off with a smooth cream cheese glaze makes these muffins a treat you’ll want to make all fall long.
Ingredients FOR Pumpkin Cinnamon Roll Muffins
• Canned Pumpkin Puree: Adds moisture and a rich pumpkin flavor that’s essential to this recipe.
• Melted Butter: Provides richness and helps keep the muffins tender.
• Granulated Sugar: Sweetens the muffins, balancing the savory spices.
• Egg: Binds the ingredients together and adds structure.
• Vanilla Extract: Enhances the overall flavor with a touch of warmth.
• All-Purpose Flour: Gives the muffins structure and a light crumb.
• Baking Soda and Baking Powder: Help the muffins rise and become light and fluffy.
• Salt: Balances sweetness and enhances the flavors.
• Ground Cinnamon: Adds a signature warm spice to the batter.
For the Cinnamon Swirl:
• Melted Butter: Forms the base of the cinnamon swirl, adding richness.
• Brown Sugar: Provides depth of sweetness and a subtle molasses flavor.
• Ground Cinnamon: Infuses the swirl with that familiar cinnamon flavor.
For the Cream Cheese Glaze:
• Powdered Sugar: Gives the glaze its sweetness and smooth texture.
• Vanilla Extract: Adds a fragrant note to the glaze.
• Milk: Adjusts the glaze consistency to your desired thickness.
Alternative Ingredient Suggestions
If you’re looking to adapt the recipe based on dietary preferences or ingredient availability, consider these substitutions:
• Vegetable Oil instead of butter for a dairy-free option.
• Whole Wheat Flour for a heartier texture and extra fiber.
• Maple Syrup can replace the granulated sugar for a more natural sweetness.
• Non-Dairy Milk like almond or oat milk in place of regular milk for a dairy-free glaze.
• Pecans or Walnuts can be added to the cinnamon swirl for a crunchy twist.
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- Prepare Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients. Mix until just combined, being careful not to overwork the batter.
- Prepare the Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon.
- Fill Muffin Tin: Spoon half of the muffin batter into the prepared muffin cups. Add a dollop of the cinnamon swirl mixture to each cup, then top with the remaining batter. Use a toothpick to swirl the cinnamon mixture lightly into the batter.
- Bake the Muffins: Place the muffin tin in the oven and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops of the muffins are golden brown.
- Prepare the Glaze: While the muffins bake, whisk together the powdered sugar, vanilla extract, and milk to make the glaze. Adjust the milk to reach your desired consistency.
- Drizzle the Glaze: Allow the muffins to cool slightly before drizzling the cream cheese glaze over the top.
Tips & Tricks
• Don’t Overmix: When folding the wet and dry ingredients together, be gentle. Overmixing can lead to dense muffins.
• Check Doneness: Use a toothpick to test the muffins for doneness. Insert it into the center of a muffin, and if it comes out clean, they are ready.
• Enhance Flavor: Feel free to add a pinch of nutmeg or cloves to the batter for extra fall spice.
• Glaze Adjustment: If you prefer a less sweet version, skip the glaze or use a simple powdered sugar and milk glaze instead.
• Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days. You can also freeze them unfrosted and glaze them after thawing for longer storage.
Pairing Ideas and Variations
These Pumpkin Cinnamon Roll Muffins are perfect on their own, but you can pair them with a warm cup of coffee or apple cider for an even cozier treat. For a savory twist, serve them alongside scrambled eggs or a breakfast casserole.
If you prefer a healthier version, consider substituting whole wheat flour for a heartier muffin, or even making them gluten-free by using a 1:1 gluten-free flour blend. You can also experiment with different spices like nutmeg or allspice for additional complexity.
Seasonal and Health Benefits
These Pumpkin Cinnamon Roll Muffins are not only delicious but also a great way to enjoy the benefits of pumpkin, which is rich in fiber and vitamins A and C. The spices used in this recipe, such as cinnamon, provide antioxidant properties that support your overall health. Perfect for enjoying the best of fall, these muffins make an ideal treat for seasonal gatherings or a cozy weekend brunch.
Conclusion
These Pumpkin Cinnamon Roll Muffins are the perfect fall treat, combining the cozy flavors of pumpkin, cinnamon, and a sweet glaze into a soft, fluffy muffin. Whether you’re serving them for breakfast, enjoying them with your afternoon tea, or sharing them at a fall gathering, they are sure to be a hit. Quick to prepare and bursting with seasonal flavors, they’ll become a go-to recipe every autumn. Their ease of preparation, rich taste, and comforting aroma make them an irresistible option for anyone looking to enjoy the best of fall in every bite.
Frequently Asked Questions Pumpkin Cinnamon Roll Muffins
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-seasoned and sweetened, which can alter the flavor and texture of the muffins. It’s best to use plain canned pumpkin puree for the most accurate result.
2. How do I prevent the cinnamon swirl from blending too much into the batter?
To keep the cinnamon swirl distinct, lightly swirl the batter with a toothpick. Avoid over-swelling or mixing it too much into the batter for the best swirl effect.
3. Can I make these Pumpkin Cinnamon Roll Muffins gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour in this recipe. Just be sure to check that your baking powder is also gluten-free for a completely gluten-free muffin.
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Pumpkin Cinnamon Roll Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Roll Muffins are a delightful fall treat, combining the warm flavors of pumpkin and cinnamon with a soft muffin texture. Topped with a creamy glaze, they are perfect for breakfast or as a sweet snack anytime of the day.
Ingredients
- 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
- For the cinnamon swirl: ¼ cup melted butter
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- For the cream cheese glaze: ½ cup powdered sugar
- ½ tsp vanilla extract
- 2–3 tbsp milk (more for thinner glaze)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a large bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.
- In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon for the cinnamon swirl.
- Spoon half of the muffin batter into the muffin cups. Add a spoonful of the cinnamon swirl mixture to each, then top with the remaining muffin batter. Use a toothpick to lightly swirl the cinnamon mixture into the batter.
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean and the tops are golden brown.
- While muffins cool slightly, whisk together the glaze ingredients until smooth. Drizzle the glaze over the muffins once they’ve cooled a little.
Notes
- Don’t overmix the batter to avoid dense muffins.
- Add a pinch of nutmeg or cloves for extra fall spice.
- To make these muffins gluten-free, use a 1:1 gluten-free flour blend.
- Store leftovers in an airtight container for up to 2 days or freeze them for longer storage.
- For a less sweet version, skip the glaze or substitute with a simple powdered sugar glaze.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
