Name: Pumpkin Cinnamon Roll Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup pumpkin puree; 1/2 cup sugar; 1/4 cup brown sugar; 1/2 cup milk; 1/4 cup vegetable oil; 1 large egg; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1/2 cup cream cheese; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1-2 tablespoons milk (to thin the glaze if necessary)

Why Make This Recipe

Pumpkin Cinnamon Roll Muffins are perfect for those who love the cozy flavors of fall. They combine the warm taste of pumpkin with sweet cinnamon, making them ideal for breakfast or a snack. Plus, these muffins are quick to make and will fill your kitchen with a wonderful aroma. With their light texture and creamy glaze, they are sure to please everyone at your table.

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How to Make Pumpkin Cinnamon Roll Muffins

Ingredients:

1 cup all-purpose flour
1 cup pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (to thin the glaze if necessary)

Directions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix together the flour, pumpkin puree, sugar, brown sugar, milk, vegetable oil, and egg until combined.
In another bowl, whisk together the baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined (do not overmix).
Fill the muffin tins about 2/3 full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the muffins are baking, prepare the cream cheese glaze by beating the cream cheese, powdered sugar, vanilla extract, and milk together until smooth.
Once the muffins are cool, drizzle the glaze over the top and enjoy!

How to Serve Pumpkin Cinnamon Roll Muffins

These muffins are delightful when served warm. You can enjoy them for breakfast with a hot cup of coffee or tea. They also make a great afternoon treat. For an extra special touch, serve them with a dollop of whipped cream or a sprinkle of chopped nuts.

How to Store Pumpkin Cinnamon Roll Muffins

To store these muffins, keep them in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag and they can last up to 3 months. Thaw them before enjoying.

Tips to Make Pumpkin Cinnamon Roll Muffins

Make sure not to overmix the batter to keep the muffins light and fluffy.
If you want a stronger pumpkin flavor, use less sugar since pumpkin naturally adds sweetness.
Adding chocolate chips or nuts can enhance the flavor and texture.

Variation

You can add a swirl of cinnamon sugar inside the muffins for a sweet surprise. Simply mix together 2 tablespoons of sugar with 1 teaspoon of cinnamon and fold it into the batter before baking.

FAQs

Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s 100% pumpkin and not pumpkin pie filling.

Can I substitute the flour?
You can use whole wheat flour or gluten-free flour, but the texture might change slightly.

How can I make these muffins vegan?
You can replace the egg with a flax egg, use non-dairy milk, and substitute the cream cheese with a plant-based cream cheese alternative.