As the golden leaves begin to fall, the warmth of cinnamon and pumpkin fills my kitchen with a familiar sense of comfort. There’s something truly magical about these Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze—they perfectly blend the cozy essence of autumn into a fluffy, delightful treat. Not only are they quick to whip up in under 30 minutes, but they also make for a delectable breakfast or a sweet afternoon snack that everyone will love. And with options for gluten-free flour, these muffins are versatile enough to accommodate everyone at your table. Ready to fill your home with irresistible aromas and gather round for a taste of fall? Let’s dive into the recipe!
Why are Pumpkin Cinnamon Roll Muffins a must-try?
Irresistible aroma: These muffins fill your kitchen with the warm scents of cinnamon and pumpkin as they bake, creating an inviting atmosphere for family and friends.
Quick and easy: With just 30 minutes of prep and bake time, you'll have a homemade treat ready in no time, perfect for those busy mornings.
Deliciously fluffy: Each muffin boasts a soft, tender texture, enhanced by the creamy glaze that adds a sweet touch to every bite.
Customizable: Whether you prefer classic flavors or gluten-free options, you're in luck! Swap in gluten-free flour for a diet-friendly twist, making it suitable for all.
Perfect for gatherings: These Pumpkin Cinnamon Roll Muffins are bound to impress at brunch or as an afternoon snack. Pair with your favorite coffee or tea for an even more delightful experience! For another tasty option, check out my Breakfast Egg Muffins.
Pumpkin Cinnamon Roll Muffin Ingredients
For the Muffin Batter
• 1 cup canned pumpkin puree – Adds rich moisture and flavor; ensure you use plain pumpkin puree, not pie filling.
• ½ cup melted butter – Provides fat that enriches texture; can be substituted with vegetable oil for a lighter option.
• ¾ cup granulated sugar – Sweetness; consider reducing if you prefer a less sweet muffin.
• 1 large egg – Binds the ingredients together for structure.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile.
• 1½ cups all-purpose flour – This gives structure to the muffins; substitute with a 1:1 gluten-free flour blend for gluten-free Pumpkin Cinnamon Roll Muffins.
• 1 teaspoon baking soda – Acts as a leavening agent for muffin rise.
• 1 teaspoon baking powder – Provides additional leavening to ensure fluffiness.
• ½ teaspoon salt – Balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon – Adds warmth and the quintessential fall flavor.
For the Cinnamon Swirl
• ¼ cup melted butter – Brings richness to the swirl.
• ¼ cup brown sugar – Adds moisture and depth, perfect for that cinnamon flavor.
• 1 teaspoon ground cinnamon – Complements the muffins, intensifying the cinnamon taste.
For the Cream Cheese Glaze
• ½ cup powdered sugar – Provides sweetness for the glaze.
• ½ teaspoon vanilla extract – Enhances the glaze flavor.
• 2–3 tablespoons milk – Adjusts the glaze consistency; add more for a thinner glaze.
Step‑by‑Step Instructions for Pumpkin Cinnamon Roll Muffins
Step 1: Preheat the Oven and Prepare the Muffin Tin
Begin by preheating your oven to 350°F (175°C). While it warms up, line a muffin tin with paper liners to prevent sticking and make for easy removal later. The aroma of cinnamon and pumpkin will soon fill your kitchen, so get excited for the delicious Pumpkin Cinnamon Roll Muffins that are about to come!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of melted butter, ¾ cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract. Use a whisk or a fork to blend everything together until the mixture is smooth and uniform. This rich batter forms the delightful base of your Pumpkin Cinnamon Roll Muffins.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This dry mixture adds structure and flavor to the muffins, ensuring they rise beautifully in the oven. Make sure to remove any lumps for the best texture.
Step 4: Incorporate Dry Ingredients into Wet Mixture
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix; some lumps are okay as this will help keep your Pumpkin Cinnamon Roll Muffins tender and fluffy. Set aside the batter for just a moment as you prepare the cinnamon swirl.
Step 5: Prepare the Cinnamon Swirl
In a small bowl, mix together ¼ cup of melted butter, ¼ cup of brown sugar, and 1 teaspoon of ground cinnamon until smooth. This delightful swirl will enhance the muffins with rich, sweet flavors. The complementary cinnamon aroma will start to intensify, beckoning you to move on to the next step.
Step 6: Fill the Muffin Tins
Scoop the batter into the prepared muffin tin, filling each liner about halfway. Then, add a spoonful of the cinnamon mixture on top of each muffin, being generous! Use a toothpick to gently swirl the cinnamon mixture into the batter without fully mixing it in—this will create beautiful cinnamon swirls in your Pumpkin Cinnamon Roll Muffins as they bake.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20–25 minutes. You'll know they're done when the tops are golden and a toothpick inserted in the center comes out clean. As they bake, enjoy the heavenly scent wafting through your kitchen, signaling the arrival of deliciousness.
Step 8: Cool the Muffins
Once baked, carefully remove the muffins from the oven and let them cool in the pan for about 5 minutes. This allows them to set slightly. Then, transfer the muffins to a wire rack to cool completely, which will enhance their texture and flavor, preparing them for the final touch.
Step 9: Make the Cream Cheese Glaze
In a small bowl, whisk together ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2 to 3 tablespoons of milk until smooth. Adjust the milk as needed to achieve your desired glaze consistency. This sweet and creamy glaze will be the perfect finish to your Pumpkin Cinnamon Roll Muffins.
Step 10: Drizzle the Glaze
Once the muffins have cooled completely, drizzle the cream cheese glaze generously over the top of each muffin. You can use a spoon or a small zipper bag with the corner snipped off for an easy application. The final touch adds a delightful sweetness that elevates these treats to new heights.
How to Store and Freeze Pumpkin Cinnamon Roll Muffins
Room Temperature: Store your Pumpkin Cinnamon Roll Muffins in an airtight container for up to 2 days. This keeps them fresh while ensuring you can enjoy that lovely cinnamon flavor each morning.
Fridge: If you prefer to extend freshness, keep the muffins in the fridge for up to a week. Just ensure they're well-wrapped to avoid drying out.
Freezer: Freeze unfrosted muffins tightly wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature or microwave for a quick warm-up.
Reheating: When ready to enjoy, reheat the muffins in the microwave for about 15-20 seconds or until warm. Add the cream cheese glaze just before serving for that fresh-baked taste!
Expert Tips for Pumpkin Cinnamon Roll Muffins
• Use Fresh Ingredients: Make sure your baking powder and baking soda are fresh for optimal rise and fluffiness in your Pumpkin Cinnamon Roll Muffins.
• Don’t Overmix: Stir the batter gently when combining wet and dry ingredients to avoid tough muffins. A few lumps are perfectly fine!
• Perfect Swirl: Add the cinnamon swirl mixture on top of the batter but don’t fully mix it in; a gentle swirl creates those beautiful, distinct cinnamon pockets.
• Cooling Time: Allow muffins to cool in the pan for a few minutes before transferring to a wire rack. This helps retain moisture and ensures they remain soft.
• Glaze Consistency: For a thicker glaze, use less milk; for a drippy effect, add more. Adjust until you reach your preferred consistency for your muffins.
• Storage Lessons: Store in an airtight container at room temperature for 2 days or freeze for longer freshness. Enjoy the taste of fall any time!
Pumpkin Cinnamon Roll Muffins: Variations & Substitutions
Feel free to customize these delicious muffins to match your taste and dietary preferences—let the creativity flow!
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Gluten-Free: Use a 1:1 gluten-free flour blend to make these muffins a gluten-free delight without sacrificing texture.
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Less Sweet: Reduce the granulated sugar to ½ cup for a more subtly sweet muffin that still captures that lovely cinnamon-pumpkin essence.
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Dairy-Free: Substitute the milk in the glaze with almond milk or another plant-based milk, and use coconut oil in place of butter for a dairy-free version.
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Flavor Boost: Add a teaspoon of nutmeg or allspice to the dry ingredients for additional warmth and a unique flavor thread running through your muffins.
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Nutty Crunch: Fold in ½ cup of chopped nuts, like pecans or walnuts, into the batter before baking for a delightful texture contrast that adds a bit of crunch.
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Mini Muffins Alternative: Turn this recipe into mini muffins by scooping smaller portions and adjusting the baking time to 12-15 minutes. Perfect for little bites!
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Cinnamon Sugar Topping: Before baking, sprinkle a blend of sugar and cinnamon on top of the muffin batter for an extra sugary crust once baked.
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Swirl Variations: Experiment with a chocolate hazelnut spread or fruit preserves instead of the traditional cinnamon swirl to give your muffins a new twist!
These delightful variations allow you to express your culinary creativity, ensuring everyone can enjoy these pumpkin cinnamon roll muffins. For a fantastic breakfast spread, try them alongside my Breakfast Egg Muffins for a heartwarming morning treat.
What to Serve with Pumpkin Cinnamon Roll Muffins
Indulging in these delightful treats is only the beginning; let’s create a symphony of flavors to complete your cozy feast.
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Creamy Mashed Potatoes: The velvety texture and buttery taste offer a comforting contrast to the muffins, making for a warm, hearty meal.
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Fresh Fruit Salad: A bright, fruity medley adds a refreshing touch, balancing the rich flavors of pumpkin and cinnamon with a sweet crunch.
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Spiced Chai Latte: The aromatic blend of spices in chai enhances the cozy notes of the muffins, providing a warm drink that feels like a hug in a cup.
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Maple-Glazed Bacon: Sweet and savory, the crispy bacon complements the muffins’ sweetness and adds a crispy texture to your brunch plate.
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Pecan Pie Bars: These rich, nutty squares echo those fall flavors, creating a beautiful dessert pairing that will delight your taste buds.
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Herb-Infused Tea: A light herbal tea, like chamomile or mint, cleanses the palate between bites and offers a gentle contrast to the sweetness of the muffins.
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Roasted Butternut Squash: Tender, caramelized squash adds earthy depth and enhances seasonal flavors, creating a wholesome and balanced plate.
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Pumpkin Spice Hot Chocolate: Dive deeper into the fall spirit with this sweet and creamy drink; it’s a luscious treat that pairs beautifully with your muffins!
Make Ahead Options
These Pumpkin Cinnamon Roll Muffins are perfect for busy home cooks looking to save time during hectic mornings! You can prepare the muffin batter up to 24 hours in advance—simply combine the wet and dry ingredients, and store the mixture in an airtight container in the refrigerator. Additionally, the cinnamon swirl mixture can also be prepped ahead and kept in the fridge. When you're ready to bake, just scoop the batter into the muffin tins, swirl in the cinnamon mixture, and bake as directed. To maintain quality, be sure to let the muffins cool completely before storing them; they can be kept in an airtight container for up to 2 days or frozen for longer enjoyment. Enjoy the convenience of homemade treats with minimal effort!
Pumpkin Cinnamon Roll Muffins Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! Make sure to use plain canned pumpkin puree rather than pumpkin pie filling. The latter is often sweetened and spiced, which can throw off the intended flavor of your Pumpkin Cinnamon Roll Muffins.
How should I store the muffins after baking?
You can keep your Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to 2 days. For longer shelf life, consider refrigerating them for up to 4 days. Make sure to wrap them tightly to prevent any drying out.
Can I freeze Pumpkin Cinnamon Roll Muffins?
Very much so! To freeze, allow the muffins to cool completely, then place them in a zip-top bag or airtight container, leaving space for air to escape. They can be safely frozen for up to 3 months. When you’re ready to enjoy, just thaw them overnight in the fridge before warming them in the microwave.
What can I do if the muffins turn out too dense?
Don’t worry; it happens to the best of us! If your muffins come out dense, it might be due to overmixing the batter. To ensure a light texture, combine your wet and dry ingredients just until they're mixed—it's okay if there are some lumps. Next time, gently fold the mixture rather than stirring vigorously.
Are there any dietary considerations for my pets?
No, thanks! While pumpkin can be safe for some pets in moderation, the sugar and spices in these muffins can be harmful. It's always best to keep these treats for human enjoyment only.
Can I use different flours for gluten-free muffins?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend which works wonderfully in these Pumpkin Cinnamon Roll Muffins. Just ensure it's a blend that contains xanthan gum for the best texture!
Delicious Pumpkin Cinnamon Roll Muffins for Cozy Mornings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the wet ingredients and mix until smooth.
- In a separate bowl, whisk together the dry ingredients.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- In a small bowl, mix the ingredients for the cinnamon swirl.
- Scoop the muffin batter into the prepared tins, filling each cup about two-thirds full and add the cinnamon mixture on top.
- Bake for 20–25 minutes until the tops are golden brown and a toothpick comes out clean.
- Cool the muffins in the tin for a few minutes before transferring to a wire rack.
- In a bowl, combine the ingredients for the cream cheese glaze until smooth.
- Drizzle the cream cheese glaze over the cooled muffins.
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