The smell of warm pumpkin spice cinnamon roll muffins wafting through the kitchen is enough to make anyone’s heart flutter! Honestly, there’s something magical about cozy fall mornings that just calls for a treat like these muffins. I first stumbled upon this delightful recipe during a chilly October weekend, and let me tell you, it has quickly become a beloved staple in my home. These muffins bring the best of both worlds—cinnamon rolls and pumpkin spice—together in a fluffy, easy-to-make delight that you just can’t resist.
Whether it’s for breakfast, a snack, or a sweet treat to enjoy with your afternoon coffee, these pumpkin spice cinnamon roll muffins have you covered. They’re not just delicious; they’re also super comforting and perfect for sharing with loved ones (or keeping all to yourself, no judgment here!). What I love most is how simple they are to whip up—no complicated steps or fancy ingredients needed. And you know what? Everyone in my family has raved about them, from my picky kids to my muffin-loving partner.
So, get ready to embrace the flavors of fall with this amazing pumpkin spice cinnamon roll muffin recipe. You’ll want to make these time and time again!
Why You’ll Love This Recipe
- Quick & Easy: These muffins come together in under an hour, making them perfect for busy mornings or last-minute gatherings.
- Simple Ingredients: You probably already have most of the ingredients in your pantry, no special trips required!
- Perfect for Fall: The seasonal flavors of pumpkin and cinnamon make these muffins ideal for cozy autumn days.
- Crowd-Pleaser: Each bite is a hit! Everyone, from kids to adults, will rave about these muffins.
- Unbelievably Delicious: The warm spices combined with the sweet cinnamon filling create a flavor explosion you won’t forget.
This recipe stands out because of the unique combination of pumpkin and cinnamon roll flavors. The way the spices meld together is simply heavenly! Imagine biting into a soft, fluffy muffin that has swirls of cinnamon sugar and a hint of pumpkin spice—it’s comfort food at its finest. Plus, they’re perfect for breakfast gatherings, holiday brunches, or just treating yourself on a beautiful fall morning!
You’ll be closing your eyes after the first bite, and trust me, you’ll want to make these again and again. So, let’s get cooking!
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver that warm, spiced flavor without any fuss. Here’s what you’ll need:
- For the Muffins:
- 2 cups all-purpose flour (for a gluten-free option, use a 1:1 gluten-free flour blend)
- 1 tablespoon baking powder (helps the muffins rise)
- 1/2 teaspoon baking soda (for extra lift)
- 1 teaspoon ground cinnamon (adds warm flavor)
- 1/2 teaspoon ground nutmeg (for that fall essence)
- 1/4 teaspoon ground ginger (a bit of spice)
- 1/2 teaspoon salt (balances sweetness)
- 1 cup canned pumpkin puree (use pure pumpkin, not pumpkin pie filling)
- 1/2 cup granulated sugar (for sweetness)
- 1/2 cup brown sugar, packed (adds moisture and flavor)
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature (helps bind the ingredients)
- 1 teaspoon vanilla extract (adds depth of flavor)
- For the Cinnamon Filling:
- 1/4 cup granulated sugar (sweetness in the filling)
- 1 tablespoon ground cinnamon (the star of the filling)
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened (for a rich glaze)
- 1/2 cup powdered sugar (to sweeten the glaze)
- 1-2 tablespoons milk (to thin the glaze)
These ingredients are mostly pantry staples, which makes it super convenient! You can also swap out some items; for example, if you want a healthier twist, try using Greek yogurt instead of oil. Just make sure to keep it creamy!
Equipment Needed
- Mixing bowls (for combining ingredients)
- Whisk (to beat the eggs and combine wet ingredients)
- Spatula (for folding in the ingredients)
- Muffin tin (you’ll need a standard 12-cup muffin pan)
- Parchment paper liners (optional, but makes for easier cleanup)
- Oven (to bake your muffins to perfection)
You don’t need any fancy equipment to make these muffins. A good mixing bowl and a whisk are all you really need! If you don’t have a muffin tin, you can even bake these in a loaf pan for a pumpkin bread version!
Preparation Method
- Preheat your oven: Set your oven to 350°F (175°C). This ensures your muffins bake evenly.
- Prepare the muffin tin: Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- Mix wet ingredients: In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until smooth and creamy.
- Mix the batter: Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined; be careful not to overmix!
- Make the filling: In a small bowl, mix the granulated sugar and cinnamon for the filling.
- Fill the muffin cups: Spoon about a tablespoon of batter into each muffin cup. Then sprinkle a bit of the cinnamon filling over the batter. Add another tablespoon of batter on top, followed by more filling. Use a toothpick or knife to swirl the batter gently to create a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the glaze: While the muffins are cooling, beat together the softened cream cheese, powdered sugar, and enough milk to achieve your desired glaze consistency.
- Drizzle: Once cooled, drizzle the cream cheese glaze over each muffin. Enjoy!
These muffins are easy to make, and the steps are straightforward! Make sure to keep an eye on them while they bake; ovens can be tricky. If you notice they’re browning too quickly, just cover them with foil for the last few minutes.
Cooking Tips & Techniques
Let me share a few tips that have helped me perfect these muffins over time:
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins.
- Room Temperature Ingredients: Using room temperature eggs and cream cheese will help create a smoother batter and glaze.
- Check for Doneness: Remember to check your muffins a few minutes before the timer goes off. Ovens can vary, and you don’t want dry muffins!
- Use Fresh Spices: For the best flavor, use fresh ground spices. They can make a world of difference in the taste!
And hey, if you have any muffin mishaps, don’t sweat it! Every great cook has had a flop or two. Just learn from it and keep going!
Variations & Adaptations
If you want to switch things up, here are a few variations to consider:
- Chocolate Chip Pumpkin Spice Muffins: Add 1/2 cup of chocolate chips to the batter for an extra sweet treat.
- Nutty Pumpkin Muffins: Incorporate 1/2 cup of chopped walnuts or pecans for added crunch and flavor.
- Dairy-Free Option: Substitute the cream cheese with a dairy-free cream cheese alternative and use almond milk in the glaze.
These muffins are versatile, so feel free to get creative! You could even try adding a touch of maple syrup to the glaze for a sweet twist.
Serving & Storage Suggestions
These pumpkin spice cinnamon roll muffins are best enjoyed warm, right out of the oven! For serving, pair them with a steaming cup of coffee or tea. They also make a lovely addition to any fall breakfast spread.
For storage, keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them for up to three months. Just remember to thaw them overnight in the fridge before enjoying them again. Reheat them in the microwave for a few seconds to bring back their soft texture.
Nutritional Information & Benefits
These muffins not only taste great, but they also offer some nutritional benefits. Each muffin contains approximately:
- Calories: 200
- Protein: 3g
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
The pumpkin puree is a great source of vitamins A and C, and the spices add antioxidants. Plus, these muffins are perfect for a cozy breakfast without all the guilt!
Conclusion
These amazing pumpkin spice cinnamon roll muffins are a must-try for any fall lover! They’re fluffy, flavorful, and oh-so-comforting. You can easily customize them to suit your taste, and you’ll impress everyone at your next gathering. Trust me, once you try them, you’ll understand why I can’t stop raving about them.
So, get in the kitchen and whip up a batch of these muffins! I’d love to hear how yours turn out. Don’t forget to share your thoughts in the comments below or snap a photo for Pinterest. Happy baking!
FAQs
- Can I use fresh pumpkin instead of canned? Yes, just make sure to cook and puree the pumpkin until smooth!
- How do I make these muffins gluten-free? Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Can I make these muffins ahead of time? Absolutely! These muffins can be made a day in advance and stored in an airtight container.
- What can I use instead of cream cheese for the glaze? You can use a dairy-free cream cheese alternative or even a simple powdered sugar glaze with milk.
- Are these muffins suitable for freezing? Yes, they freeze well! Just be sure to wrap them tightly in plastic wrap before placing them in a freezer bag.
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Amazing Pumpkin Spice Cinnamon Roll Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These pumpkin spice cinnamon roll muffins combine the best of both worlds—cinnamon rolls and pumpkin spice—into a fluffy, easy-to-make delight perfect for fall mornings.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 4 oz cream cheese, softened (for glaze)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until smooth and creamy.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined; be careful not to overmix!
- In a small bowl, mix the granulated sugar and cinnamon for the filling.
- Spoon about a tablespoon of batter into each muffin cup. Then sprinkle a bit of the cinnamon filling over the batter. Add another tablespoon of batter on top, followed by more filling. Use a toothpick or knife to swirl the batter gently to create a marbled effect.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, beat together the softened cream cheese, powdered sugar, and enough milk to achieve your desired glaze consistency.
- Once cooled, drizzle the cream cheese glaze over each muffin. Enjoy!
Notes
For a healthier twist, try using Greek yogurt instead of oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Fat: 8
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
Keywords: pumpkin, cinnamon roll, muffins, fall, breakfast
