Imagine the inviting aroma of warm spices filling your kitchen as you prepare Pumpkin Cinnamon Roll Muffins.
These cozy treats are a breeze to make, offering a comforting blend of pumpkin and cinnamon that feels like a warm hug.
As the muffins bake, simple ingredients transform into a delightful indulgence, with each bite offering a moist and flavorful experience.
Let’s bring these delightful muffins to life and enjoy a taste of autumn magic.
Kitchen Tools Required
- 1 muffin tin
- 12 muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 oven
- 1 cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/3 cup chopped pecans (optional)
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon (for glaze)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Cinnamon Roll Muffins, follow this timeline:
- Reading the Recipe: 5 minutes
- Familiarize yourself with the ingredients, equipment, and instructions.
- Prepping the Ingredients: 10 minutes
- Gather all the ingredients and equipment.
- Drain the canned pumpkin puree if necessary.
- Measure out all the dry and wet ingredients.
- Preheating the Oven: 2 minutes
- Preheat the oven to 350°F (175°C).
- Mixing the Ingredients: 10 minutes
- In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chopped pecans, if using.
- Filling the Muffin Liners: 3 minutes
- Line the muffin tin with muffin liners and divide the batter evenly among them.
- Baking: 18 minutes
- Bake the muffins in the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean.
- Resting the Muffins: 5 minutes
- Allow the muffins to rest in the tin for 5 minutes before transferring them to a cooling rack.
- Preparing the Glaze: 5 minutes
- In a small bowl, mix powdered sugar, milk, and ground cinnamon to create a glaze.
- Cooling & Glazing: 5 minutes
- Once the muffins are cool, drizzle the glaze over them.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chopped pecans if using.
Divide the batter evenly among the prepared muffin liners.
Bake in the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to rest in the tin for 5 minutes before transferring to a cooling rack.
In a small bowl, mix powdered sugar, milk, and ground cinnamon to create a glaze.
Drizzle the glaze over the cooled muffins before serving.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for extra creaminess and a touch of elegance.
- Fresh Berries: Serve with a side of fresh berries for a burst of color and a revitalizing contrast.
- Maple Syrup Drizzle: Enhance the sweetness by drizzling a bit of maple syrup over the muffins.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream to make it a delightful dessert experience.
- Hot Coffee or Tea: Enjoy alongside a hot cup of coffee or tea for a cozy breakfast or afternoon snack.
Storage
To store Pumpkin Cinnamon Roll Muffins, place them in an airtight container at room temperature for up to three days.
For extended freshness, refrigerate or freeze individually wrapped muffins.
Freezing
To freeze Pumpkin Cinnamon Roll Muffins, cool completely.
Wrap individually in plastic wrap and place in an airtight container.
Thaw at room temperature or microwave for a quick warm treat.
Reheating
To reheat Pumpkin Cinnamon Roll Muffins, warm them in the microwave for 10-15 seconds.
Alternatively, you can reheat them in a preheated oven at 300°F for 5-7 minutes for freshness.
Final Thoughts
Pumpkin Cinnamon Roll Muffins are a delightful treat that combines the warm flavors of fall spices with the comforting texture of a muffin.
These muffins are easy to make and perfect for any occasion.
The combination of pumpkin, cinnamon, and a sweet glaze creates a delectable dessert that’s sure to please.
Whether enjoyed with a morning coffee or as an afternoon snack, these muffins are a delicious way to savor the flavors of the season.
Store them in an airtight container to maintain their freshness.
Enjoy the delightful aroma and taste of these Pumpkin Cinnamon Roll Muffins.
Frequently Asked Questions
Can I Substitute Whole Wheat Flour for All-Purpose Flour in This Recipe?
You can substitute whole wheat flour for all-purpose flour, but expect a denser texture. Use precise measurements: replace 1 1/2 cups all-purpose with 1 1/4 cups whole wheat. Add a tablespoon of extra liquid for moisture balance.
How Can I Make These Muffins Gluten-Free?
Transform your muffins to gluten-free by substituting the all-purpose flour with a gluten-free baking blend. Confirm it’s one designed for 1:1 replacement, maintaining texture and flavor. This swap lets you create a delicious, coeliac-friendly treat!
What Can I Use Instead of Vegetable Oil?
Swap vegetable oil with melted coconut oil for a rich, nutty undertone or opt for unsweetened applesauce to maintain moisture without added fat. Both substitutes preserve texture while adding their unique aromatic charm to your creation.
Are There Vegan Alternatives for the Eggs in This Recipe?
You can substitute eggs with flaxseed meal mixed with water or applesauce for a vegan twist. Each egg equals one tablespoon of flaxseed meal with three tablespoons of water or 1/4 cup of applesauce. Enjoy experimenting!
How Can I Enhance the Pumpkin Flavor in the Muffins?
To enhance the pumpkin flavor, increase the pumpkin puree slightly and add a pinch of pumpkin pie spice. You can also roast the pumpkin puree for a richer taste. These techniques will intensify that autumnal essence beautifully.
Pumpkin Cinnamon Roll Muffins
Equipment
- 1 muffin tin
- 12 muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/3 cup chopped pecans optional
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon for glaze
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chopped pecans if using.
- Divide the batter evenly among the prepared muffin liners.
- Bake in the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to rest in the tin for 5 minutes before transferring to a cooling rack.
- In a small bowl, mix powdered sugar, milk, and ground cinnamon to create a glaze.
- Drizzle the glaze over the cooled muffins before serving.
Notes
