Imagine biting into a warm, gooey cinnamon roll, but with a delightful pumpkin twist and in convenient muffin form. No more struggling with sticky dough and intricate rolls – these Pumpkin Cinnamon Roll Muffins – Easy Fall Treat are unbelievably simple to make and deliver all the cozy autumn flavors you crave. Get ready to fill your kitchen with the irresistible aroma of cinnamon, pumpkin, and pure baking bliss; you’re about to become a muffin-making superstar!
Gathering Your Heavenly Ingredients
Here is everything you’ll need to whip up these little autumn gems. Don’t worry, the ingredients are pretty straightforward and you probably have most of them already!
For the Muffin Batter:
- All-Purpose Flour: 2 1/2 cups
- Granulated Sugar: 1/2 cup
- Baking Powder: 2 1/2 teaspoons
- Baking Soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Pumpkin Pie Spice: 2 teaspoons
- Pumpkin Puree: 1 cup (not pumpkin pie filling!)
- Eggs: 2 large
- Vegetable Oil: 1/2 cup
- Buttermilk: 1 cup
- Vanilla Extract: 1 teaspoon
For the Cinnamon Swirl Filling:
- Brown Sugar: 1/2 cup, packed
- Ground Cinnamon: 2 tablespoons
- Melted Butter: 1/4 cup
For the Cream Cheese Glaze:
- Cream Cheese: 4 ounces, softened
- Powdered Sugar: 2 cups
- Milk: 2-3 tablespoons, or as needed for consistency
- Vanilla Extract: 1/2 teaspoon
Step-by-Step to Muffin Perfection
Let’s get baking! These instructions are designed to be easy to follow, even if you’re a beginner. Trust me, you’ve got this!
Prepping for Baking:
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice. This ensures everything is evenly distributed.
Making the Muffin Batter:
- In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, buttermilk, and vanilla extract. Make sure everything is well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay. Overmixing leads to tough muffins.
Creating the Cinnamon Swirl:
- In a small bowl, combine the brown sugar and ground cinnamon.
Assembling the Muffins:
- Spoon about 2 tablespoons of the muffin batter into each muffin liner.
- Sprinkle about 1 teaspoon of the cinnamon-sugar mixture over the batter in each muffin cup.
- Top with another 2 tablespoons of muffin batter.
- Swirl a knife or toothpick through the batter to create a marbled effect. Be careful not to over-swirl, or the cinnamon will just sink to the bottom.
Baking Time:
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Whipping Up the Cream Cheese Glaze:
- While the muffins are cooling, make the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, beating until well combined.
- Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency.
- Stir in the vanilla extract.
Glaze and Enjoy:
- Once the muffins are completely cool, drizzle them generously with the cream cheese glaze.
- Enjoy immediately! These muffins are best served fresh.
Why These Pumpkin Cinnamon Roll Muffins Are a Must-Try
Okay, so why should you choose these muffins over, say, a regular cinnamon roll or just grabbing something from the bakery? Well, let me tell you!
- They’re incredibly easy and quick: Unlike traditional cinnamon rolls, these muffins are ready in under an hour! Perfect for busy mornings or when you need a quick dessert fix.
- Perfectly portioned: No more oversized cinnamon rolls leading to sugar crashes. These muffins are the ideal size for a satisfying treat.
- Amazing flavor combination: The pumpkin adds a subtle warmth and moisture that perfectly complements the cinnamon and cream cheese glaze. It’s like fall in every bite!
- They’re a crowd-pleaser: These muffins are always a hit at parties, potlucks, or just a simple family breakfast.
Troubleshooting Your Muffins (and Tips for Success!)
Even the best bakers can run into a snag or two. Here are some common issues and how to avoid them.
- Muffins are dry: Make sure you’re not overbaking them! Start checking for doneness around 18 minutes. Also, ensure you’re using fresh baking powder and baking soda. Expired leavening agents won’t give you the light and fluffy texture you want.
- Cinnamon swirl sunk to the bottom: This can happen if you over-swirl the batter or if the batter is too thin. Try swirling less and adding a tablespoon or two more flour to the batter if it seems too runny.
- Glaze is too thick: Add more milk, a teaspoon at a time, until you reach your desired consistency.
- Glaze is too thin: Add more powdered sugar, a tablespoon at a time, until it thickens up.
Pumpkin Spice & Everything Nice: Variations to Try
Feel like getting creative? Here are some fun variations to customize your Pumpkin Cinnamon Roll Muffins.
- Add Nuts: Sprinkle chopped pecans or walnuts on top of the muffins before baking for a crunchy texture.
- Chocolate Chips: Fold in 1/2 cup of chocolate chips into the muffin batter for a chocolatey twist.
- Maple Glaze: Replace the cream cheese glaze with a maple glaze made from powdered sugar, maple syrup, and a touch of milk.
- Spice it Up: Add a pinch of cayenne pepper to the cinnamon-sugar mixture for a subtle kick.
Beyond the Muffin Tin: Exploring Similar Flavors
Craving more fall-inspired goodness? Let’s explore some other delicious recipes that share similar flavors and textures. If you love a good apple dessert, you should try these APPLE CINNAMON COOKIES. They’re simple to make and bursting with flavor. Or, for a more decadent treat, check out CINNAMON APPLE CRUMB HEAVEN. It’s the perfect comfort food for a chilly evening. For pumpkin fanatics, you absolutely have to bake this Pumpkin Bread with Cream Cheese Frosting. It’s a classic for a reason! And, for another muffin option (because who can have too many?), give these Pumpkin Cream Cheese Muffins a try. Thinking of bread? You will love this Cinnamon Swirl Bread Recipe. Or, for something truly special, this Dollywood Cinnamon Bread cannot be beat.
Storing Your Baked Delights
If you have any leftover muffins (which I highly doubt!), here’s how to keep them fresh.
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, store the muffins in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
- Freezer: You can also freeze the muffins for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature.
Ready to Bake? Let’s Recap!
And there you have it! A simple, delicious, and foolproof recipe for Pumpkin Cinnamon Roll Muffins. I’m confident that you’ll be able to whip up a batch of these beauties in no time. Get ready to impress your friends and family with your baking skills. These Pumpkin Cinnamon Roll Muffins are guaranteed to become a new fall favorite!
Can I use pumpkin pie filling instead of pumpkin puree?
No, the recipe specifically calls for pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added spices and sugar that will alter the flavor and consistency of the muffins.
What can I do if my cinnamon swirl sinks to the bottom of the muffins?
This can happen if you over-swirl the batter or if the batter is too thin. Try swirling less and adding a tablespoon or two more flour to the batter if it seems too runny.
How should I store the Pumpkin Cinnamon Roll Muffins?
You can store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, store them in the refrigerator for up to 5 days, or freeze them for up to 2 months. If frozen, wrap them individually before freezing.
What are some variations I can try with these muffins?
You can add chopped nuts like pecans or walnuts, fold in chocolate chips, replace the cream cheese glaze with a maple glaze, or add a pinch of cayenne pepper to the cinnamon-sugar mixture for a little spice.
Pumpkin Cinnamon Roll Muffins
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay. Overmixing leads to tough muffins.
- In a small bowl, combine the brown sugar and ground cinnamon.
- Spoon about 2 tablespoons of the muffin batter into each muffin liner.
- Sprinkle about 1 teaspoon of the cinnamon-sugar mixture over the batter in each muffin cup.
- Top with another 2 tablespoons of muffin batter.
- Swirl a knife or toothpick through the batter to create a marbled effect. Be careful not to over-swirl, or the cinnamon will just sink to the bottom.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, make the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, beating until well combined.
- Add the milk, one tablespoon at a time, until the glaze reaches your desired consistency.
- Stir in the vanilla extract.
- Once the muffins are completely cool, drizzle them generously with the cream cheese glaze.
- Enjoy immediately! These muffins are best served fresh.
