The Best Pumpkin Cinnamon Roll Muffins Ever

Why Make This Recipe

Pumpkin Cinnamon Roll Muffins are a delightful twist on classic muffins. They combine the warm spices of fall with the soft texture of muffins, making them perfect for breakfast, brunch, or a snack. These muffins are easy to make and offer the comforting flavors of pumpkin and cinnamon, all wrapped up in a cute little package.

How to Make The Best Pumpkin Cinnamon Roll Muffins Ever

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup pumpkin puree
• 1/2 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup butter, melted
• 1/2 cup powdered sugar for glaze
• 2 tablespoons milk for glaze

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the sugars, pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until well blended.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Spoon the batter into the prepared muffin cups about 2/3 full.
6. In a small bowl, mix melted butter with additional cinnamon and sugar. Drizzle over the batter in each muffin cup.
7. Use a toothpick to swirl the butter mixture into the batter.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. For the glaze, whisk together powdered sugar and milk until smooth.
10. Drizzle the glaze over the muffins once they are cool.

How to Serve The Best Pumpkin Cinnamon Roll Muffins Ever

These Pumpkin Cinnamon Roll Muffins are best served warm, fresh from the oven. They make a delightful breakfast paired with a hot cup of coffee or tea. You can also enjoy them as a mid-afternoon snack or serve them at a gathering. The sweet glaze drizzled on top adds an extra special touch.

How to Store The Best Pumpkin Cinnamon Roll Muffins Ever

To store these muffins, let them cool completely then place them in an airtight container. Keep them at room temperature for up to 3 days or refrigerate them for up to a week. You can also freeze the muffins for longer storage. Just wrap them tightly in plastic wrap and place them in a freezer bag. They will last for about 3 months in the freezer.

Tips to Make The Best Pumpkin Cinnamon Roll Muffins Ever

• Make sure to measure your flour correctly. Too much flour can lead to dry muffins.
• Use canned pumpkin puree for convenience, but feel free to use fresh pumpkin if you prefer.
• For an extra burst of flavor, you can add chopped nuts or chocolate chips to the batter.
• Allow the muffins to cool a bit before adding the glaze to prevent it from melting away.

Variation

You can easily customize these muffins by adding ingredients like raisins, chopped pecans, or even a cream cheese filling. To make them lower in sugar, reduce the amount of sugar used in the muffins or glaze.

FAQs

Can I substitute pumpkin puree with something else?
Yes, you can use applesauce or mashed bananas as a substitute, but this will change the flavor and texture slightly.

How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are done.

Can I make these muffins gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make these muffins gluten-free.

Can I prepare the batter in advance?
It is best to bake the muffins right after mixing the batter. If you want to prepare ahead, you could mix the dry and wet ingredients separately and combine them just before baking.

Pumpkin Cinnamon Roll Muffins

Delightful muffins combining pumpkin and cinnamon, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour Measure accurately to avoid dry muffins.
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon For a stronger flavor, add more cinnamon.
• 1/2 teaspoon ground nutmeg

Wet Ingredients

• 1/2 cup sugar
• 1/2 cup brown sugar Brown sugar adds moisture.
• 1 cup pumpkin puree Canned pumpkin is convenient.
• 1/2 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For Topping and Glaze

• 1/4 cup butter, melted For the swirl topping.
• 1/2 cup powdered sugar for glaze
• 2 tablespoons milk for glaze

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the sugars, pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until well blended.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Spoon the batter into the prepared muffin cups about 2/3 full.
6. In a small bowl, mix melted butter with additional cinnamon and sugar. Drizzle over the batter in each muffin cup.
7. Use a toothpick to swirl the butter mixture into the batter.

Baking

1. Bake for 20-25 minutes or until a toothpick comes out clean.
2. For the glaze, whisk together powdered sugar and milk until smooth.
3. Drizzle the glaze over the muffins once they are cool.

Notes

These muffins are best served warm. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. They can be frozen for about 3 months.