As the leaves begin to change and the air turns crisp, nothing beats the cozy aroma of baking wafting through my kitchen. Today, I’m excited to share my Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze, a delightful twist that marries the warm, earthy flavor of pumpkin with the comforting spice of cinnamon. These muffins are a quick triumph, baking in less than 30 minutes, making them perfect for busy mornings or a sweet afternoon treat. Plus, they’re vegetarian-friendly and offer a gluten-free option for those who need it. Imagine indulging in a soft, fluffy muffin topped with a luscious cream cheese glaze—pure bliss! Ready to fill your kitchen with fall vibes and treat your taste buds? Let’s dive into this recipe!
Why choose Pumpkin Cinnamon Roll Muffins?
Irresistible Aroma: The moment these muffins bake, your kitchen will be filled with a fragrant hug of pumpkin and cinnamon, inviting everyone to gather around.
Quick & Easy: With just under 30 minutes from start to finish, these muffins are perfect for busy mornings or last-minute gatherings.
Soft & Fluffy: Each bite delivers a moist texture, thanks to the pumpkin, making these muffins an absolute delight with coffee or tea.
Versatile Options: Whether you need them gluten-free or want to whip them up in an 8x8 pan for easy squares, this recipe adapts beautifully.
Sweet Glaze: The cream cheese glaze isn’t just an earthy finish; it's a velvety touch that elevates the flavors and brings everyone to the table.
Imagine enjoying these treats alongside Breakfast Egg Muffins for a perfect brunch spread that your guests will rave about!
Pumpkin Cinnamon Roll Muffin Ingredients
For the Muffin Base
• 1 cup canned pumpkin puree – Adds rich moisture and flavor; ensure it’s plain pumpkin puree, not pie filling.
• ½ cup melted butter – Enriches texture; can substitute with vegetable oil for a lighter option.
• ¾ cup granulated sugar – Provides sweetness; feel free to reduce for a less sweet muffin.
• 1 large egg – Binds ingredients together for structure.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile.
• 1½ cups all-purpose flour – Provides structural integrity; substitute with a 1:1 gluten-free flour blend if desired.
• 1 teaspoon baking soda – Serves as a leavening agent for muffin rise.
• 1 teaspoon baking powder – Adds additional leavening for that perfect fluffiness.
• ½ teaspoon salt – Balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon – Infuses warmth and that unmistakable fall flavor.
For the Cinnamon Swirl
• ¼ cup melted butter – Adds a rich depth to the swirl.
• ¼ cup brown sugar – Contributes moisture and a deeper flavor profile.
• 1 teaspoon ground cinnamon – Complements the muffin's overall taste beautifully.
For the Cream Cheese Glaze
• ½ cup powdered sugar – Provides the necessary sweetness for glazing.
• ½ teaspoon vanilla extract – Acts as a flavor enhancer for the glaze.
• 2–3 tablespoons milk – Adjusts the glaze's consistency; add more for a thinner texture.
These Pumpkin Cinnamon Roll Muffins not only bring the coziness of fall into your kitchen but also offer a delectable experience with every bite!
Step‑by‑Step Instructions for Pumpkin Cinnamon Roll Muffins
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare a muffin tin by lining it with muffin liners, ensuring you have everything ready for your delightful Pumpkin Cinnamon Roll Muffins.
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. Whisk these ingredients together until smooth and well-blended—this will form a rich base for your muffins.
Step 3: Combine the Dry Ingredients
In another 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 mix will provide the essential structure and flavor for your Pumpkin Cinnamon Roll Muffins, so ensure there are no lumps.
Step 4: Mix the Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix—the batter should be slightly lumpy, which ensures soft, fluffy muffins that capture the warmth of fall.
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. This sweet cinnamon swirl will add an irresistible layer of flavor to your muffins, enhancing their cozy taste with every bite.
Step 6: Fill the Muffin Tins
Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each liner about halfway. Spoon a small amount of the cinnamon mixture on top of each muffin before gently swirling it into the batter with a toothpick or a knife to create a beautiful cinnamon swirl.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20–25 minutes. Look for a golden brown top and insert a toothpick into the center of a muffin—if it comes out clean, your Pumpkin Cinnamon Roll Muffins are perfectly baked and ready to shine.
Step 8: Cool the Muffins
Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Carefully transfer the muffins to a wire rack to cool completely, allowing them to maintain their soft and tender texture as they finish cooling.
Step 9: Make the Cream Cheese Glaze
In a medium bowl, whisk together ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2–3 tablespoons of milk until smooth. Adjust the milk to get your desired glaze consistency—thinner for a more drizzly effect or thicker for a bold topping.
Step 10: Drizzle the Glaze
Once the muffins are completely cool, drizzle the cream cheese glaze generously over the top of each muffin. This sweet finishing touch adds an extra layer of delight to your already scrumptious Pumpkin Cinnamon Roll Muffins, making them irresistible to anyone who takes a bite.
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!
What to Serve with Pumpkin Cinnamon Roll Muffins
Choosing the perfect accompaniments can elevate the joy of savoring these delightful treats at home.
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Fresh Fruit Salad: Bright and refreshing, a mix of seasonal fruits adds a light contrast to the sweetness of the muffins. The natural sugars will complement the muffins beautifully.
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Creamy Yogurt Parfait: Layer yogurt, granola, and fruit for a satisfying breakfast or snack. The creamy texture pairs wonderfully with the fluffy muffins, while the granola adds a satisfying crunch.
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Warm Spiced Tea: Enjoy a cup of chai or spiced herbal tea to enhance the cozy flavors of the muffins. The aromatic spices in the tea will harmonize perfectly with the pumpkin and cinnamon notes.
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Maple Syrup Drizzle: A simple drizzle of pure maple syrup can add an extra touch of sweetness and richness. It’s a delightful pairing that evokes a warm, homestyle breakfast feel.
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Nutty Granola: Sprinkle some homemade or store-bought granola on top for added texture and crunch. The nuttiness will contrast well with the soft muffins, making each bite interesting.
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Caramel Sauce: For those with a sweet tooth, a drizzle of warm caramel sauce adds indulgence. This luscious addition will cater to chocolate lovers and make for an irresistible treat.
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Coffee or Latte: Pairing with your favorite coffee drink seals the deal for a comforting breakfast experience. The rich flavors of roasted coffee complement the sweet, warm spices of the muffins beautifully.
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Cheese Platter: A selection of mild cheeses can introduce a savory element to balance the muffins’ sweetness. Opt for creamy brie or sharp cheddar for a sophisticated touch at your gatherings.
Pumpkin Cinnamon Roll Muffins Variations
Feel free to explore these creative twists to personalize your Pumpkin Cinnamon Roll Muffins and suit your taste buds!
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Gluten-Free: Use a 1:1 gluten-free flour blend for a delicious alternative that everyone can enjoy.
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Lower Sugar: Reduce the granulated sugar to ½ cup for a less sweet muffin without compromising flavor.
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Cinnamon-Free: For a unique twist, omit the cinnamon and substitute with nutmeg or ginger for a fresh flavor profile.
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Pecan Topping: Add a sprinkle of chopped pecans on top of the batter before baking for a delightful crunch.
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Pumpkin Chocolate Chip: Mix in ½ cup of semi-sweet chocolate chips for a scrumptious combination reminiscent of fall treats.
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Make Muffin Squares: Instead of muffins, pour the batter into an 8x8 baking pan for easy pumpkin cinnamon roll squares that are perfect for sharing.
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Coconut Glaze: Swap the cream cheese glaze for a coconut milk glaze, mixing coconut milk and powdered sugar for a tropical delight.
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Cinnamon Swirl Upgrade: Enhance the cinnamon swirl with a splash of maple syrup for a deeper, richer flavor.
For a breakfast option that complements these muffins, don't forget to check out my Breakfast Egg Muffins for another delightful recipe!
Make Ahead Options
These Pumpkin Cinnamon Roll Muffins are perfect for meal prep enthusiasts looking to save time during busy mornings! You can mix the muffin batter and store it in the refrigerator for up to 24 hours before baking, ensuring freshness while allowing flavors to meld. Alternatively, you can prepare the cinnamon swirl mixture in advance and refrigerate it, grabbing it when you're ready to bake. For longer storage, the baked muffins can be frozen without glaze for up to 3 months. When ready to enjoy, simply reheat the muffins in the oven for a few minutes and drizzle with the cream cheese glaze before serving—just as delightful and comforting as if they were fresh out of the oven!
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 Recipe FAQs
How do I choose the best pumpkin puree for this recipe?
Absolutely! Make sure to use plain canned pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. Look for brands that list only pumpkin on the label, ensuring that you get the rich, natural flavor and moisture that these muffins need.
What’s the best way to store Pumpkin Cinnamon Roll Muffins?
You can keep your Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week, always ensuring they are well-wrapped to prevent them from drying out.
Can I freeze Pumpkin Cinnamon Roll Muffins, and how?
Yes, you can! To freeze your muffins, first allow them to cool completely. Wrap each unfrosted muffin tightly in plastic wrap, then place them in a freezer-safe bag. They will stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature or microwave for about 15-20 seconds until warmed through.
What if my muffins turn out too dense? How can I fix it next time?
Very! If your muffins come out dense, it might be due to overmixing the batter. Gently stir the wet and dry ingredients until just combined; a few lumps are okay! Additionally, double-check the freshness of your baking powder and baking soda, as expired leavening agents can cause poor rise.
Can I adjust the recipe for food allergies?
Definitely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend for gluten-free options. If you have a dairy allergy, replace the butter with a dairy-free alternative, like coconut oil or a plant-based spread. Always read ingredient labels carefully to avoid allergens.
What’s the best way to enjoy these muffins?
These Pumpkin Cinnamon Roll Muffins are delightful served warm on their own or paired with a cup of coffee or tea. You can also enjoy them as an afternoon snack, and I often make them to share at brunch gatherings. The combination of flavors will surely bring a smile to everyone at your table!
Pumpkin Cinnamon Roll Muffins You'll Crave This Fall
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: pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- In a small bowl, mix the cinnamon swirl ingredients until smooth.
- Scoop the muffin batter into the prepared muffin tin and add the cinnamon swirl mixture on top, swirling gently.
- Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Whisk together the cream cheese glaze ingredients until smooth and drizzle over cooled muffins.
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