Pumpkin Cinnamon Roll Muffins are a delicious treat perfect for fall or any time of the year. These muffins combine the rich flavors of pumpkin and warm spices with a sweet cream cheese glaze. They are soft, fluffy, and filled with the cozy tastes that we all love.
Why Make This Recipe
You should try making these Pumpkin Cinnamon Roll Muffins because they are easy to prepare and perfect for breakfast or a snack. They are a delightful way to enjoy pumpkin, and the cinnamon adds a warm, comforting flavor. Plus, the cream cheese glaze takes them to the next level, making them even more tempting!
How to Make Pumpkin Cinnamon Roll Muffins
Making Pumpkin Cinnamon Roll Muffins is simple. You just need to follow a few straightforward steps and have all your ingredients ready. Here’s how to do it:
Ingredients
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cream cheese
- 1/2 cup powdered sugar
- 2 tablespoons milk
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, mix together the pumpkin, sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into the muffin tins, filling each about 2/3 full.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- While the muffins cool, make the glaze by mixing cream cheese, powdered sugar, and milk until smooth.
- Drizzle the glaze over the muffins before serving.
How to Serve Pumpkin Cinnamon Roll Muffins
You can serve these Pumpkin Cinnamon Roll Muffins warm or at room temperature. They are perfect on their own or alongside a cup of coffee or tea. You can also add some chopped nuts or chocolate chips to the batter for an extra special touch!
How to Store Pumpkin Cinnamon Roll Muffins
To store your Pumpkin Cinnamon Roll Muffins, place them in an airtight container. They can last for up to 3 days at room temperature. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap and then in foil before placing them in the freezer.
Tips to Make Pumpkin Cinnamon Roll Muffins
- Make sure to use canned pumpkin puree, not pumpkin pie filling, for the best results.
- Don’t overmix the batter; mix until just combined to keep your muffins light and fluffy.
- Feel free to add some chopped nuts or raisins for added texture.
- You can also adjust the spices according to your taste.
Variation
If you want to switch things up, try adding a pinch of ginger or cloves for extra spice. You can also make a chocolate version by adding chocolate chips to the batter.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it before adding it to the recipe.
2. How do I know when the muffins are done?
You can check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they are ready.
3. Can I make these muffins without eggs?
Yes, you can use a substitute like applesauce or flaxseed meal mixed with water to replace the eggs.
Enjoy baking and savoring these delightful Pumpkin Cinnamon Roll Muffins!
Pumpkin Cinnamon Roll Muffins
Ingredients
Muffin Ingredients
- 1 cup canned pumpkin Use pumpkin puree, not pumpkin pie filling.
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs Alternatively use applesauce or flaxseed meal as a substitute.
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Glaze Ingredients
- 1/2 cup cream cheese
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, mix together the pumpkin, sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into the muffin tins, filling each about 2/3 full.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- While the muffins cool, make the glaze by mixing cream cheese, powdered sugar, and milk until smooth.
- Drizzle the glaze over the muffins before serving.