Pumpkin Cinnamon Roll Muffins are a delightful blend of two favorite treats: soft pumpkin muffins and sweet cinnamon rolls. They are perfect for breakfast, brunch, or a tasty snack any time of day. With the warm flavors of pumpkin and spices, they really bring the comfort of fall to your kitchen. Plus, they are easy to make and can fill your home with an irresistible aroma that will have everyone coming back for more!
how to make Pumpkin Cinnamon Roll Muffins
Ingredients:
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Cream cheese for glaze
- Powdered sugar for glaze
- Milk for glaze
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together pumpkin puree, milk, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients until just mixed. Be careful not to overmix; it’s okay if there are a few lumps.
- Divide the batter evenly among the muffin tin.
- Bake for 18-20 minutes until a toothpick comes out clean when inserted into the center of a muffin.
- While the muffins are baking, prepare the cream cheese glaze: beat together cream cheese, powdered sugar, and enough milk to reach the desired consistency.
- Once the muffins are cool, drizzle the glaze over the top and enjoy!
how to serve Pumpkin Cinnamon Roll Muffins
These muffins are best served warm or at room temperature. You can enjoy them plain or topped with the cream cheese glaze. Pair them with a hot cup of coffee or tea for a delightful treat. They also make a wonderful addition to any brunch spread!
how to store Pumpkin Cinnamon Roll Muffins
To store your muffins, keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They will stay fresh for up to three months in the freezer.
tips to make Pumpkin Cinnamon Roll Muffins
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the right flavor and texture.
- To add a little extra flavor, consider folding in some chopped nuts or chocolate chips into the batter.
- If you want a stronger cinnamon flavor, you can sprinkle additional cinnamon sugar on top before baking!
variation
You can easily switch up the flavors in these muffins. For example, try adding a bit of chopped apple or cranberries for a fruity twist. You could also experiment with adding different spices, such as ginger or cloves, for a more robust flavor profile.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just cook and puree it until smooth.
2. Can I make these muffins without eggs?
Absolutely! You can substitute eggs with flaxseed meal mixed with water or applesauce for a vegan option.
3. How can I make these muffins healthier?
You can replace some of the all-purpose flour with whole wheat flour and use less sugar. Additionally, you can use yogurt instead of oil for added moisture.
Pumpkin Cinnamon Roll Muffins
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful muffins that combine the flavors of pumpkin and cinnamon rolls, perfect for breakfast or a snack.
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Cream cheese for glaze
- Powdered sugar for glaze
- Milk for glaze
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together pumpkin puree, milk, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients until just mixed. Be careful not to overmix; it’s okay if there are a few lumps.
- Divide the batter evenly among the muffin tin.
- Bake for 18-20 minutes until a toothpick comes out clean when inserted into the center of a muffin.
- While the muffins are baking, prepare the cream cheese glaze: beat together cream cheese, powdered sugar, and enough milk to reach the desired consistency.
- Once the muffins are cool, drizzle the glaze over the top and enjoy!
Notes
These muffins are best served warm, plain or with cream cheese glaze. Store in an airtight container for up to three days, or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg