Embrace the cozy flavors of autumn with these delightful Pumpkin Cinnamon Roll Muffins! These tender, moist muffins are bursting with pumpkin spice goodness, hinting at the beloved taste of cinnamon rolls without all the fuss. They’re incredibly easy to whip up, filling your home with the most inviting aromas, and are perfect for a festive breakfast, a comforting snack, or a sweet treat with your morning coffee.
Why I Love This Recipe
These Pumpkin Cinnamon Roll Muffins are a true embodiment of fall comfort, and they’ve become a staple in my autumn baking! What I love most is how they combine the rich, earthy sweetness of pumpkin puree with the warming embrace of cinnamon and nutmeg. The use of both granulated and brown sugar, plus vegetable oil, ensures an incredibly moist and tender crumb, making every bite a delight. They bake up beautifully light and fluffy, and the subtle hint of “cinnamon roll” flavor makes them feel extra special. Plus, adding a optional cream cheese frosting takes them over the top! They’re quick, easy, and always a huge hit, perfect for celebrating the season.
Ingredients
Here’s what you’ll need to create these delicious Pumpkin Cinnamon Roll Muffins:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Optional (for Note on Frosting):
- Cream cheese frosting (homemade or store-bought)
- Cinnamon sugar (for sprinkling)
Swaps and Notes
- Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, which is already spiced and sweetened.
- Sugars: The combination of granulated and brown sugar adds depth and moisture. You can adjust the total sugar slightly to your preference.
- Vegetable Oil: A neutral oil like canola or grapeseed oil works best to keep the muffins moist.
- Spices: Cinnamon and nutmeg are classic pumpkin pie spices. You can add a pinch of ground ginger, cloves, or allspice for a more complex “pumpkin spice” blend.
- Baking Powder: This is the primary leavening agent for a light and fluffy muffin.
- Optional Topping (as per note): A simple cream cheese frosting (made from softened cream cheese, powdered sugar, and a touch of milk/vanilla) is a fantastic addition. A sprinkle of cinnamon sugar adds extra flair.
Instructions
Let’s get these delicious Pumpkin Cinnamon Roll Muffins baking!
- Preheat Oven & Prep Muffin Tin: Begin by preheating your oven to 350°F (175°C). Either grease a standard 12-cup muffin tin thoroughly or line it with muffin papers (cupcake liners).
- Combine Wet Ingredients: In a sizable bowl, thoroughly combine the 1 cup pumpkin puree, 1/3 cup granulated sugar, 1/3 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk the mixture until it is smooth and well blended.
- Whisk Dry Ingredients: In a separate medium-sized bowl, whisk together the 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. Ensure all dry ingredients are well distributed.
- Combine Batter: Slowly incorporate the dry ingredients mixture into the wet pumpkin mixture. Stir with a wooden spoon or rubber spatula only until the components are just blended and no streaks of dry flour remain. Be careful not to overmix, as overmixing can lead to tough muffins.
- Fill Muffin Cups: Evenly distribute the batter among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
- Cool & Serve: Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm.
- Note on Frosting: As an optional delicious addition, you can frost these muffins with a simple cream cheese frosting and sprinkle with cinnamon sugar once they are cooled.
Tips for Success
- Don’t Overmix: This is the golden rule for muffins! Mix just until the dry ingredients are incorporated. Lumps are okay. Overmixing develops gluten, leading to tough muffins.
- Pumpkin Puree vs. Pie Filling: Make sure you’re using plain pumpkin puree, not the pre-spiced pie filling.
- Evenly Fill Cups: Use an ice cream scoop or measuring cup to fill muffin cups evenly for consistent baking.
- Test for Doneness: A toothpick inserted into the center should come out clean, indicating the muffins are fully baked.
- Cool Slightly: Allowing muffins to cool in the tin for a few minutes before transferring to a wire rack helps them set and prevents them from breaking.
- Optional Toppings: For a “cinnamon roll” effect, you can create a simple streusel topping with flour, sugar, cinnamon, and butter to sprinkle over the batter before baking.
Serving Suggestions and Pairings
These Pumpkin Cinnamon Roll Muffins are a delightful treat on their own, perfect for:
- Breakfast or Brunch: A festive and comforting way to start your day, especially during the fall.
- Coffee or Tea Time: The perfect companion for your morning coffee or afternoon tea.
- After-School Snack: A wholesome and delicious treat for kids.
- Holiday Gift: Package in decorative bags or boxes for a thoughtful homemade present.
- For other delightful baked goods that are perfect for breakfast or dessert, consider our This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas or This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd.
Storage and Leftover Tips
These muffins stay wonderfully moist for several days!
- Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 3-4 days.
- Refrigeration (If Frosted): If you opt to frost them with cream cheese frosting, store them in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving for best flavor.
- Freezing: Pumpkin muffins freeze beautifully. Once completely cooled, place them in a freezer-safe bag or airtight container. Freeze for up to 2-3 months. Thaw at room temperature or gently warm in the microwave.
More Recipes You Will Love
If you loved the moist, comforting, and sweet nature of these pumpkin muffins, you’ll definitely want to explore some of our other fantastic, fuss-free baking and dessert recipes:
- For another easy and comforting pumpkin treat, try our This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
- For a beloved quick bread that uses fruit, check out our This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
- If you’re a fan of big, comforting desserts that feed a crowd, our This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd is a must-try.
- And for another delightful seasonal muffin, our original These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat are always a hit!
- For a fun and festive cookie idea, check out The Easter Cookies Everyone Will Be Talking About And Asking The Recipe For.
Final Thoughts
These Pumpkin Cinnamon Roll Muffins are a true celebration of autumn flavors – incredibly moist, perfectly spiced, and wonderfully comforting. They’re the perfect bake to fill your home with delicious aromas and bring a smile to anyone’s face during the fall season.
Give this recipe a try and let these delightful muffins become your new go-to fall treat! What’s your favorite pumpkin-flavored baked good? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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