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Delicious Recipe

Delicious Recipe
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★★★★★

5.3 from 7 reviews

These Pumpkin Cinnamon Roll Muffins combine the comforting flavors of pumpkin and warm spices with a gooey cinnamon swirl filling and a sweet vanilla glaze, making them a perfect treat for fall breakfasts or desserts.

Ingredients

Scale

For the muffins:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • ½ cup unsalted butter, melted (or neutral oil)
  • 1 tsp vanilla extract

For the cinnamon swirl filling:

  • ½ cup brown sugar, packed
  • 1 ½ tsp cinnamon
  • 3 tbsp unsalted butter, softened

For the glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • ½ tsp vanilla extract

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
  3. Combine wet ingredients: In a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until the mixture is smooth and well blended.
  4. Incorporate dry into wet: Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined. Avoid overmixing to keep muffins tender.
  5. Prepare cinnamon swirl filling: In a small bowl, mix the brown sugar, cinnamon, and softened butter together until it forms a thick paste.
  6. Assemble the muffins: Spoon batter halfway into each muffin cup. Add a spoonful of the cinnamon swirl filling on top of the batter in each cup, then cover with remaining batter. Use a toothpick or skewer to gently swirl the filling into the batter, creating a marbled effect.
  7. Bake: Place the muffin tin in the oven and bake for 18–22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
  8. Make the glaze: While muffins cool, whisk powdered sugar, milk, and vanilla extract together until smooth and pourable.
  9. Glaze and serve: Allow muffins to cool slightly, then drizzle the glaze over the tops. Serve warm or at room temperature.

Notes

  • For a dairy-free version, substitute unsalted butter with coconut oil and use plant-based milk (such as almond or oat milk) in the glaze.
  • Do not substitute pumpkin puree with pumpkin pie filling as it contains additional spices and sweeteners that will alter the flavor and texture.
  • To freeze, place unglazed muffins in an airtight freezer-safe bag or container and store for up to 2 months. Thaw at room temperature before glazing and serving.

Nutrition

Keywords: pumpkin cinnamon roll muffins, fall muffin recipes, pumpkin spice muffins, easy cinnamon muffins, pumpkin breakfast ideas

Find it online: https://kitchenwithkai.com/delicious-recipe/