Pumpkin Cinnamon Roll Muffins – Soft, Spiced

Welcome to the Cozy World of Baking!

Hey there! If you’re anything like me, the fall season has you craving all the warm, spiced treats, and what better way to celebrate than with some delicious Pumpkin Cinnamon Roll Muffins? I just adore these little gems. They combine the comforting flavors of pumpkin and warm spices with the soft, gooey goodness of cinnamon rolls—all packed into a delightful muffin format! Honestly, when autumn rolls around, I can’t help but make these every week. Let’s dive into this recipe together!

Nutritional Benefits of Pumpkin Cinnamon Roll Muffins

You might be wondering, “Are muffins really that good for me?” Well, let me tell you about the star ingredient here: pumpkin! Pumpkin is packed with nutrients like vitamin A, which supports eye health, and it’s also a great source of fiber. The added spices not only provide fantastic flavor but come with their own benefits. For instance, cinnamon can help manage blood sugar levels, and nutmeg has antioxidant properties. So, when you indulge in these beautiful muffins, you can feel a tad better knowing they contain some wholesome ingredients!

Fun Variations to Try

One of the best things about baking at home is how easy it is to adapt recipes to suit your tastes or dietary needs. Here are a few fun variations you might enjoy:

• Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend. Many of these blends work wonderfully in muffin recipes!
• Dairy-Free Delight: Use coconut oil instead of butter and almond or oat milk for the glaze for a delicious dairy-free version.
• More Spice: If you love spices, try adding a pinch of cloves or even a splash of maple syrup for an extra depth of flavor!
• Chocolate Lovers Unite: Feel free to fold in some chocolate chips for a sweet twist.
• Nuts About Muffins: Add your choice of nuts—like pecans, walnuts, or even some sunflower seeds—for a crunchy texture.

Let’s Bake Some Pumpkin Cinnamon Roll Muffins!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil or melted butter
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts (optional)
• 1/3 cup brown sugar (for filling)
• 1 tablespoon ground cinnamon (for filling)
• 1 cup powdered sugar (for glaze)
• 2-3 tablespoons milk (for glaze)
• 1 teaspoon vanilla extract (for glaze)

Easy-to-Follow Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to make clean-up a breeze.
2. In a large mixing bowl, toss together the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Give it a good stir until everything is well mixed.
3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt.
4. Slowly add the dry mixture to the wet ingredients, stirring gently. Just mix until everything is combined—no need to overdo it!
5. If you like, fold in some chopped pecans or walnuts for that delightful crunch.
6. Mix the brown sugar and cinnamon for that scrumptious filling in a small bowl.
7. Spoon a generous dollop of batter into each muffin liner until they’re about halfway full.
8. Sprinkle a layer of the cinnamon and brown sugar mix on top of that batter.
9. Add another scoop of batter to fill the muffin liners about three-quarters full, covering that delicious filling.
10. Pop them in the oven for about 18-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean!
11. While those muffins are baking, whip up your glaze by mixing together the powdered sugar, milk, and vanilla extract until it’s smooth.
12. Once the muffins are baked to perfection, let them cool in the muffin tin for about 5-10 minutes, then transfer them to a wire rack to cool completely.
13. Lastly, drizzle that mouthwatering glaze over the muffins while they’re still slightly warm. Enjoy every delicious bite!

Helpful Tips for Success

• If you want a moister muffin, be sure not to overmix the batter! It’s okay if there are a few lumps.
• These muffins are best served warm, but they can be stored in an airtight container for a few days. You can also freeze them for later—just wrap tightly!
• For a fun presentation, sprinkle some extra cinnamon on top of the glaze before it sets.

Equipment Needed

Before you start, let’s ensure you have all the gear you need:

• A muffin tin (with paper liners or greased)
• Mixing bowls (one large and one small)
• A whisk for mixing
• A spoon or spatula for folding
• A toothpick for checking doneness
• A wire rack for cooling

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree it thoroughly.
2. What if I don’t have all the spices? No worries! Just use more cinnamon if that’s the only spice you have, or even just skip them for a simpler muffin.
3. How do I store leftovers? Store them in an airtight container at room temperature for 2-3 days, or refrigerate them for up to a week.
4. Can I make these ahead of time? Yes! Bake them a day in advance and glaze just before serving for the best results.
5. Can these muffins be frozen? Definitely! Just make sure to wrap them well, and they’ll keep in the freezer for up to 3 months.

Let’s Connect!

Did you make these Pumpkin Cinnamon Roll Muffins? I would love to hear how they turned out for you! Drop a comment below, and don’t forget to follow me on Pinterest for more cozy fall recipes and kitchen inspirations! Happy baking!