Pumpkin Cinnamon Roll Muffins Soft, fluffy pumpkin muffins swirled with cinnamon sugar and topped with sweet glaze – like a cinnamon roll in muffin form! Prep time: 20 minutes Cook time: 18 minutes Total time: 38 minutes Yield: 12 muffins.
Look, if you’re anything like me, there’s something about autumn that just makes you want to dive headfirst into all things pumpkin-flavored. It’s that cozy, warm vibe that wraps around you like your favorite sweater. I remember the first time I discovered pumpkin muffins—an accidental treat from a local bakery. Soft, fluffy, and sweetly spiced, they were a revelation. But here’s the thing: I wanted to recreate that magic in my tiny kitchen, on a budget, and with minimal fuss. And that’s how these Pumpkin Cinnamon Roll Muffins came to be.
So, why muffins instead of the usual pumpkin bread or pie? Honestly, it’s all about the ease and flexibility. Muffins are quick, portioned for convenience, and fun to make. Plus, who doesn’t love a treat that makes you feel like you’re indulging in something fancy, but is actually simple enough to whip up on a Tuesday evening?
This recipe has become a staple for me. It’s perfect for busy mornings, unexpected guests, or just when you need a little pick-me-up with your coffee. The first time I made these, I was so excited to see how they turned out, and they didn’t disappoint. They were light, fluffy, and had that delightful cinnamon swirl that made them feel indulgent without being over-the-top.
Why You’ll Love This Recipe
- **Quick and Easy:** This recipe takes just 20 minutes of prep and about 18 minutes of baking time. Perfect for those busy mornings!
- **Flavor Packed:** The combination of pumpkin and warm spices like cinnamon and nutmeg is a match made in heaven.
- **Perfect for Meal Prep:** These muffins freeze well, making them a fantastic option for easy breakfast or snacks throughout the week.
- **Budget-Friendly:** Most ingredients are pantry staples, so there’s no need to break the bank.
- **Adaptable:** You can easily swap in different spices or add-ins like nuts or chocolate chips if you’re feeling adventurous.
The skill level? Honestly, it’s beginner-friendly. If you can mix, pour, and bake, you’re golden.
Ingredients You’ll Need
- 1 3/4 cups all-purpose flour: This is the base for your muffins, giving them structure.
- 1 teaspoon baking powder: Helps your muffins rise and become fluffy.
- 1/2 teaspoon baking soda: Adds extra lift for that perfect texture.
- 1/2 teaspoon salt: Enhances all the flavors in the muffins.
- 1 teaspoon cinnamon: The warm spice that brings everything together.
- 1/2 teaspoon nutmeg: Adds depth to the flavor profile.
- 1/4 teaspoon cloves: A little goes a long way for that cozy fall vibe.
- 1/4 teaspoon ginger: Gives a nice kick of warmth.
- 3/4 cup pumpkin purée: The star ingredient that adds moisture and flavor.
- 1/2 cup vegetable oil: Keeps the muffins moist; you could also use melted coconut oil if you prefer.
- 2/3 cup brown sugar: For sweetness and a hint of caramel flavor.
- 1/4 cup milk: Adds moisture to the batter.
- 2 large eggs: Binds everything together.
- 1 teaspoon vanilla extract: A classic flavor enhancer.
- 1/3 cup brown sugar (for swirl): Sweetness for the cinnamon swirl.
- 1 teaspoon cinnamon (for swirl): More of that warm spice to really amp up the flavor.
- 2 tablespoons melted butter (for swirl): Helps the swirl mixture bind together.
- 1 cup powdered sugar (for glaze): For that delightful sweet topping.
- 2–3 tablespoons milk (for glaze): Thins out the glaze to a drizzle-able consistency.
- 1/2 teaspoon vanilla extract (for glaze): Adds flavor to the glaze.
Now, I know some of these spices can be a bit tricky to find if you’re not a frequent baker, but here’s a tip: they often have a long shelf life, so stock up when you can. And if you’re really in a pinch, you can always adjust the spices based on what you have on hand.
Let’s Get Started
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This step is crucial because you want your muffins to start baking immediately when they hit the oven.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This is your dry mixture, and it’s essential to mix it well to ensure even distribution of the leavening agents and spices.
Step 3: Combine Wet Ingredients
In a separate bowl, combine the pumpkin purée, vegetable oil, brown sugar, milk, eggs, and vanilla extract, mixing until smooth. Here’s where the magic begins! The pumpkin adds moisture and richness, and the sugar gives it that lovely sweetness.
Step 4: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. This is a vital step—overmixing can lead to tough muffins, and nobody wants that. Just mix until you see no dry flour.
Step 5: Make the Cinnamon Swirl
For the cinnamon swirl, mix together the brown sugar, cinnamon, and melted butter in a small bowl. It should be a crumbly mixture that you can scoop.
Step 6: Fill Muffin Cups
Fill each muffin cup halfway with the batter, add a spoonful of the cinnamon swirl mixture, and then top with more batter. Use a toothpick to gently swirl the mixtures together. This step is where the magic happens—each bite will have that sweet, spiced swirl.
Step 7: Bake the Muffins
Bake the muffins for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time; they can go from perfect to overdone in just a minute.
Step 8: Prepare the Glaze
In a bowl, whisk together the powdered sugar, milk, and vanilla extract to create the glaze. Drizzle it over the muffins just before serving. This glaze is the cherry on top—sweet, creamy, and oh-so-delicious!
Finishing Touches
Once the muffins are out of the oven, let them cool slightly before glazing. The smell wafting through your kitchen will be intoxicating, and trust me, you’ll want to dive in right away.
As you drizzle the glaze, feel free to go wild. You can create fun patterns or just let it cascade down the sides. The beauty of muffins is that they’re inherently casual, so don’t stress about perfection.
Tips for the Best Pumpkin Cinnamon Roll Muffins
- Use fresh spices: They pack a bigger punch than old ones. A fresh jar of cinnamon can make all the difference!
- Don’t overmix: Mix just until combined to keep those muffins tender.
- Experiment with mix-ins: Try adding chocolate chips or nuts for added texture.
- Check for doneness: Use a toothpick; it should come out clean or with a few moist crumbs, not wet batter.
- Let them cool: Cooling for just a few minutes makes glazing easier and keeps the glaze from melting into a puddle.
Storage Tips
These muffins are best enjoyed fresh, but they store well too! Keep them in an airtight container at room temperature for up to 3 days. If you want to make them last longer, freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months. Just pop one in the microwave for a few seconds when you’re ready to enjoy!
Frequently Asked Questions About Pumpkin Cinnamon Roll Muffins
Can I use canned pumpkin?
Absolutely! In fact, I recommend it for convenience. Just make sure you’re using pure pumpkin purée, not pumpkin pie filling.
Can I substitute the vegetable oil?
Yes! You can use melted coconut oil or even unsweetened applesauce for a healthier twist. Just remember that the texture might differ slightly.
What if I don’t have brown sugar?
You can substitute it with granulated sugar, but if you have molasses on hand, mix it with white sugar to create your own brown sugar.
How can I make these healthier?
Try substituting half the all-purpose flour with whole wheat flour for added fiber, or reduce the sugar slightly. You can also play around with adding oats for extra nutrition.
Can I make these ahead of time?
Sure! You can prepare the batter the night before and store it in the fridge. Just make sure to let it come to room temperature before baking.
What’s the best way to serve these muffins?
Warm, with a cup of coffee or tea. If you want to get fancy, a pat of butter or a sprinkle of cinnamon sugar on top is always a hit!
Final Thoughts
So, there you have it—Pumpkin Cinnamon Roll Muffins that are not just delicious but also a breeze to make in your own little kitchen. As you dive into these soft, fluffy treats, you might find yourself wondering why you didn’t make them sooner. I know I did!
Whether you’re enjoying them at breakfast, as an afternoon snack, or sharing them with friends, these muffins are bound to bring a bit of warmth and joy into your day. I can’t wait for you to try them and see just how easy it is to bring that cozy autumn vibe right into your home. Happy baking!
Pumpkin Cinnamon Roll Muffins Delight
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 3/4 cup pumpkin purée
- 1/2 cup vegetable oil
- 2/3 cup brown sugar
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar (for swirl)
- 1 teaspoon cinnamon (for swirl)
- 2 tablespoons melted butter (for swirl)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, combine the pumpkin purée, vegetable oil, brown sugar, milk, eggs, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
For the cinnamon swirl, mix together the brown sugar, cinnamon, and melted butter in a small bowl.
- Fill each muffin cup halfway with the batter, add a spoonful of the cinnamon swirl mixture, and then top with more batter. Use a toothpick to gently swirl the mixtures together.
- Bake the muffins for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool slightly.
- In a bowl, whisk together the powdered sugar, milk, and vanilla extract to create the glaze. Drizzle it over the muffins just before serving.
