Pumpkin Cinnamon Roll Muffins Recipe

Introduction

These Pumpkin Cinnamon Roll Muffins are a delightful twist on classic cinnamon rolls, perfect for fall mornings or a cozy treat any time of year. Soft, moist, and packed with warm spices, they come topped with a luscious cream cheese glaze that adds just the right amount of sweetness.

Ingredients

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• Cream cheese glaze (prepared separately with cream cheese, powdered sugar, and vanilla extract)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the pumpkin puree, flour, sugar, and cinnamon until a smooth batter forms.
2. Step 2: Spoon the batter evenly into a greased muffin tin, filling each cup about two-thirds full.
3. Step 3: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
4. Step 4: Let the muffins cool slightly, then drizzle generously with cream cheese glaze before serving.

Tips & Variations

• For extra cinnamon flavor, swirl a cinnamon-sugar mixture into the batter before baking.
• Use homemade pumpkin puree for a fresher taste or canned pumpkin for convenience.
• Add chopped nuts or raisins to the batter for added texture and sweetness.
• If you prefer a dairy-free version, substitute the cream cheese glaze with a simple powdered sugar glaze made with plant-based milk.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat chilled muffins in the microwave for 15-20 seconds before serving, and add fresh glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option if fresh pumpkin isn’t available.

How do I make the cream cheese glaze?

Mix softened cream cheese with powdered sugar and a splash of vanilla extract until smooth. Add a little milk if needed to reach drizzling consistency.

Pumpkin Cinnamon Roll Muffins Recipe

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Pumpkin Cinnamon Roll Muffins are a delightful fall-inspired treat combining the warm flavors of pumpkin and cinnamon in a soft, moist muffin form. These easy-to-make muffins feature a tender crumb swirled with cinnamon sugar and finished with a creamy, sweet cream cheese glaze that adds the perfect touch of indulgence.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Muffins

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Swirl

• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Instructions

1. Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to form a thick muffin batter.
2. Create the Cinnamon Sugar Swirl: In a small bowl, mix together the granulated sugar and cinnamon for the swirl.
3. Fill the Muffin Tin: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners. Spoon a small amount of batter into each muffin cup, sprinkle a teaspoon of the cinnamon sugar mixture over the batter, then add more batter to cover the cinnamon sugar. Add an additional sprinkle of cinnamon sugar on top for a flavorful swirl throughout the muffin.
4. Bake the Muffins: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
5. Prepare the Cream Cheese Glaze: While the muffins cool, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and milk, mixing until the glaze is creamy and pourable. Adjust the consistency with a bit more milk if needed.
6. Glaze the Muffins: Drizzle the cream cheese glaze over the cooled muffins. Serve and enjoy these warm, soft pumpkin cinnamon roll muffins that perfectly capture the essence of fall flavors.

Notes

• Use canned pumpkin puree for convenience and consistent flavor.
• Do not overmix the batter to keep muffins tender and light.
• Allow muffins to cool completely before glazing to prevent the glaze from melting off.
• Store covered at room temperature for up to 3 days or refrigerate for up to a week.
• For a dairy-free glaze, substitute cream cheese with a vegan cream cheese alternative and use a non-dairy milk.

Keywords: pumpkin muffins, cinnamon roll muffins, cream cheese glaze, fall recipes, pumpkin dessert