As the leaves begin to turn and a crispness enters the air, there’s nothing quite like the comforting aroma of pumpkin and warm spices filling your home. These Pumpkin Cinnamon Roll Muffins capture all the cozy essence of fall in a convenient, delightful bite. Imagine tender, moist pumpkin muffins infused with cinnamon and nutmeg, ready to be topped with a dreamy cream cheese frosting. They’re the perfect way to start a cool autumn morning, a lovely addition to brunch, or a satisfying snack any time of day.
Why I Love This Recipe
I’m a huge fan of combining favorite flavors into new, exciting forms, and these Pumpkin Cinnamon Roll Muffins are a perfect example. What I truly adore about this recipe is how it delivers the comforting taste of a cinnamon roll and the rich flavor of pumpkin pie, all wrapped up in an easy-to-make muffin. They’re incredibly moist, packed with those beloved fall spices, and bake up beautifully every time. Plus, they make your kitchen smell absolutely divine! They’re straightforward enough for any baker and always disappear quickly, making them a personal favorite for the autumn season.
List of Ingredients
Here’s what you’ll need to create these delicious Pumpkin Cinnamon Roll Muffins:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Note on Frosting:
- These muffins are wonderful as is, but for an extra treat, you can frost them with cream cheese frosting and sprinkle with cinnamon sugar. (A basic cream cheese frosting typically includes softened cream cheese, softened butter, powdered sugar, and vanilla extract.)
Swaps and Notes
- Pumpkin Puree: Ensure you use 100% pure canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Sugars: The combination of granulated and brown sugar adds depth and moisture. You can use all granulated sugar, but the flavor will be slightly less complex.
- Vegetable Oil: A neutral oil like vegetable, canola, or grapeseed oil works best here for moisture.
- Spices: The blend of cinnamon, nutmeg, and a touch of salt really brings out the pumpkin flavor. You could also add a pinch of ground ginger or allspice for a more intense “pumpkin pie spice” flavor.
- Flour: All-purpose flour is perfect. Sifting it with the other dry ingredients can ensure a lighter muffin, but whisking thoroughly works too.
- Eggs & Vanilla: Ensure your eggs are at room temperature for better incorporation into the batter. Pure vanilla extract will provide the best flavor.
- Muffin Tin: A standard 12-cup muffin tin is what you’ll need. Greasing well or using paper liners will make for easy removal.
List of Steps for the Recipe
Follow these simple steps to bake your moist and spiced Pumpkin Cinnamon Roll Muffins:
- Preheat Oven & Prep Muffin Tin: Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by either greasing each cup thoroughly or lining it with paper muffin papers.
- Combine Wet Ingredients: In a sizable bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Using a whisk or electric mixer on low speed, thoroughly combine these ingredients until the mixture is smooth and well blended.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Whisking ensures these dry ingredients are evenly distributed, especially the leavening agents and spices.
- Combine Wet & Dry: Slowly incorporate the dry ingredients into the wet pumpkin mixture, stirring with a spoon or spatula until the components are just blended. Be careful not to overmix; a few small lumps are okay. Overmixing can lead to tough muffins.
- Distribute Batter: Evenly distribute the batter among the prepared muffin cups, filling each cup about two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden and spring back lightly when 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. If desired, once completely cool, frost with cream cheese frosting and sprinkle with cinnamon sugar before serving. Enjoy your delicious fall dessert!
Tips for Success
- Don’t Overmix: This is a golden rule for muffins! Overmixing develops the gluten in the flour, resulting in a tough, chewy texture. Mix just until no dry streaks of flour remain.
- Pumpkin Puree vs. Pie Filling: Always double-check your can to ensure you are using pure pumpkin puree, not pumpkin pie filling. They are not interchangeable.
- Room Temperature Eggs: Using room temperature eggs helps them incorporate more smoothly into the batter, leading to a more consistent crumb.
- Fill Evenly: Distribute the batter as evenly as possible among the muffin cups to ensure they bake uniformly.
- Cool Slightly Before Removing: Allowing the muffins to cool in the pan for a few minutes helps them firm up, making them easier to remove without breaking.
- Frosting: If you’re adding cream cheese frosting, make sure the muffins are completely cool first, or the frosting will melt.
Serving Suggestions and Pairings
These Pumpkin Cinnamon Roll Muffins are a wonderful treat on their own, especially when warm. They’re perfect for breakfast with a cup of coffee or tea, as a special brunch item, or an afternoon snack. For an added touch, serve them with a dollop of whipped cream or a dusting of powdered sugar if you’re skipping the full cream cheese frosting. A glass of cold milk or a warm spiced latte would be an ideal pairing.
Storage and Leftover Tips
Store leftover Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to 3 days. If frosted with cream cheese frosting, they should be stored in the refrigerator for up to 5 days. If refrigerated, allow them to come to room temperature for about 15-20 minutes before serving for the best texture and flavor. These muffins also freeze well (unglazed or unfrosted); wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat gently.
More Recipes You Will Love
If you loved the warm spices and comforting feel of these Pumpkin Cinnamon Roll Muffins, you’ll definitely want to try these other fantastic fall-inspired and sweet treats:
- For more easy pumpkin goodness, check out These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat.
- If you’re a fan of no-bake seasonal desserts, my This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat is a must-try.
- For a fun, bite-sized twist on classic fall flavors, you’ll adore These Caramel Apple Pie Cookies Are My Favorite Fall Treat In Bite-Sized Form.
- If you have overripe bananas and want to make a delightful, comforting bake, try This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
- And if you’re looking for an incredible make-ahead holiday dessert that’s packed with nutty goodness, my These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert are absolutely incredible.
Final Thoughts
These Pumpkin Cinnamon Roll Muffins are a true testament to the simple joys of fall baking. They’re quick to make, bursting with flavor, and offer a delightful way to celebrate the season. Whether you enjoy them warm from the oven or as a convenient grab-and-go treat, they’re sure to bring a smile to your face.
What are your favorite fall-themed muffin flavors? I’d love to hear your ideas in the comments below! And don’t forget to follow Chef Maniac for more delightful recipes and baking inspiration.
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