Pumpkin Cinnamon Roll Muffins combine the best of two delicious treats—pumpkin muffins and cinnamon rolls—into one flavorful, spiced delight. These soft and tender muffins are packed with warm fall spices and feature a gooey cinnamon-sugar swirl, topped with a sweet cream cheese glaze. Perfect for a cozy breakfast or a festive treat, these muffins are sure to be a hit with family and friends. Let’s get started!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Muffins
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to reach desired consistency)
Instructions
Make the Muffins
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense muffins.
Make the Cinnamon Swirl
- Prepare Swirl Mixture: In a small bowl, mix together the brown sugar, cinnamon, and melted butter until combined.
- Layer the Muffins: Fill each muffin cup about halfway with the muffin batter. Spoon a small amount of the cinnamon swirl mixture onto each, then add more muffin batter until the cups are about 3/4 full. Top with the remaining cinnamon swirl mixture, gently swirling it into the batter with a toothpick or skewer.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Glaze
- Mix Glaze Ingredients: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and enough milk to reach a pourable consistency. Mix until smooth.
- Glaze the Muffins: Once the muffins are completely cooled, drizzle the cream cheese glaze over the tops of each muffin.
Cook’s Notes and Tips
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Room Temperature Ingredients: For the best texture, bring the eggs and cream cheese to room temperature before mixing.
- Avoid Overmixing: Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to tough muffins.
Variations
- Nutty Muffins: Add 1/2 cup of chopped pecans or walnuts to the batter for extra texture and crunch.
- Chocolate Chip Pumpkin Muffins: Fold 1/2 cup of chocolate chips into the muffin batter for a chocolatey twist.
- Maple Glaze: Replace the cream cheese glaze with a simple maple glaze made by mixing powdered sugar, milk, and a splash of maple syrup.
Serving Suggestions
- Warm with Butter: Serve the muffins warm with a pat of butter for an extra indulgent treat.
- Breakfast Spread: Pair with a hot cup of coffee or tea for a cozy breakfast or brunch.
- Holiday Treat: These muffins make a great addition to holiday breakfast tables or festive gatherings.
Frequently Asked Questions (FAQs)
Can I Make These Muffins Ahead of Time?
Yes, you can make these muffins a day ahead. Store them in an airtight container at room temperature and add the cream cheese glaze just before serving for the best texture.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you’ve already glazed them, they are best kept in the refrigerator.
Can I Freeze Pumpkin Cinnamon Roll Muffins?
Yes, you can freeze the muffins without the glaze. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw at room temperature and glaze before serving.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin puree if you prefer. Just make sure it is well-drained and smooth for the best consistency.
How Do I Make the Muffins Less Sweet?
To make the muffins less sweet, reduce the granulated sugar by 1/4 cup. You can also use less of the cinnamon swirl mixture or glaze.
Pumpkin Cinnamon Roll Muffins are a delicious combination of pumpkin spice and the classic flavors of a cinnamon roll, all in muffin form. With a tender crumb, gooey cinnamon swirl, and a sweet cream cheese glaze, these muffins are perfect for any fall occasion or simply when you’re in the mood for a cozy treat. Gather your ingredients, bake, and enjoy these spiced delights!
Happy Baking!
