Easy Pumpkin Cinnamon Roll Muffins: Your New Fall Favorite!

Easy Pumpkin Cinnamon Roll Muffins: Your New Fall Favorite! 🎃🥐✨

1. Introduction

Welcome to your new favorite fall breakfast with these Pumpkin Cinnamon Roll Muffins. Combining the cozy flavors of pumpkin and cinnamon, this cinnamon roll muffin recipe is perfect for those crisp autumn mornings or as a delightful treat anytime during the season. Easy to make and irresistibly delicious, these muffins are sure to become a staple in your baking repertoire. Whether you’re a baking novice or an experienced chef, this recipe offers a perfect blend of sweet, spicy, and gooey goodness that everyone will love.

2. Ingredients for Pumpkin Cinnamon Roll Muffins

• 1 ½ cups pumpkin puree
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 large eggs
• ½ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• For the cinnamon swirl:
• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• Optional: chopped pecans or walnuts for topping

3. Step-by-Step Instructions to Make Pumpkin Cinnamon Roll Muffins

Preparing the Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients—flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt—and mix until just combined. Do not overmix, as this can affect the texture of your muffins.

Creating the Cinnamon Swirl

In a small bowl, combine brown sugar and cinnamon. Set aside. This mixture will add a delightful cinnamon swirl to your muffins, reminiscent of classic cinnamon rolls.

Assembling the Muffins

Pour half of the batter into the prepared muffin tin. Sprinkle evenly with half of the cinnamon sugar mixture. Then, add the remaining batter on top and finish with the rest of the cinnamon sugar. Using a toothpick or skewer, gently swirl through the batter to create beautiful cinnamon streaks.

Baking the Muffins

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool for about 10 minutes before transferring them to a wire rack. For an extra touch, sprinkle with chopped nuts if desired.

4. Storage Tips for Pumpkin Cinnamon Roll Muffins

Store these best pumpkin muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate and enjoy within a week. To reheat, simply warm in the microwave for 15-20 seconds. These muffins freeze well — wrap individually in plastic wrap and store in a resealable bag for up to 3 months. Thaw at room temperature or warm in the microwave for a quick treat.

5. Serving Suggestions for Your Cinnamon Roll Muffin Recipe

Serve these Pumpkin Cinnamon Roll Muffins warm, drizzled with cream cheese frosting or a simple glaze for an extra decadent touch. Pair with a hot cup of coffee, spiced apple cider, or chai tea for a cozy fall morning. They’re also perfect as a sweet breakfast or a snack on-the-go. For a more indulgent experience, top with whipped cream or a dollop of flavored yogurt.

6. Frequently Asked Questions (FAQs)

Can I make these muffins dairy-free?

Yes! Substitute plant-based milk and dairy-free butter or oil. The flavor remains delightful, and they stay moist and tender.

Can I add nuts or dried fruit?

Absolutely! Toasted pecans, walnuts, or dried cranberries make excellent additions, adding crunch and extra flavor.

What’s the prep time?

The entire process, including prep and baking, takes about 40 minutes, making it a quick and satisfying fall breakfast idea.

Is this recipe suitable for gluten-free baking?

You can adapt the recipe by using a gluten-free flour blend instead of all-purpose flour. For best results, check that all ingredients are gluten-free.

7. Enhance Your Baking with Top Kitchen Tools

Equip your kitchen with the right tools to make baking easier and more enjoyable. For this Pumpkin Cinnamon Roll Muffins recipe, consider using:

• CAROTE Premium 16pc Nonstick Cookware Set — Ensures non-stick baking, making cleanup a breeze.
• KitchenAid Classic Iconic Stand Mixer — Perfect for mixing batter smoothly and efficiently.
• Fullstar Ultimate Veggie Prep Master — Handy for chopping nuts or prepping ingredients.
• Ninja SLUSHi Pro RapidChill Drink Maker — Keep your drinks cold as you enjoy your freshly baked muffins.

8. Explore More Delicious Recipes

Craving more seasonal treats? Visit our recipe collection for a variety of delightful dishes. Check out our breakfast recipes for more morning ideas like our popular Cinnamon Roll French Toast Bites and Sweet Snickerdoodle Dreams. For bread lovers, try the Cinnamon Raisin Bread Machine recipe or explore our cookie collection at Cookies Tag.

9. Conclusion

There’s no better way to celebrate fall than with our irresistible Pumpkin Cinnamon Roll Muffins. With their moist pumpkin base, gooey cinnamon swirls, and optional crunchy nuts, they’re sure to bring warmth and comfort to your table. Plus, with simple ingredients and quick prep, you’ll have a delightful baked good ready to enjoy in no time. So, gather your ingredients, activate your oven, and create these festive muffins that everyone will love. Happy baking and happy fall!

Easy Pumpkin Cinnamon Roll Muffins: Your New Fall Favorite!

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Discover the ultimate fall treat with these Easy Pumpkin Cinnamon Roll Muffins! Combining the cozy flavors of pumpkin and cinnamon, these muffins are perfect for breakfast, snacking, or dessert during the crisp autumn season. Moist, gooey, and bursting with warm spices, they are quick to prepare and sure to become your new seasonal favorite.

• Total Time: 35 minutes
• Yield: 12 muffins

Ingredients

Scale 1x2x3x

• 1 ½ cups pumpkin puree
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 large eggs
• ½ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• For the cinnamon swirl:
• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• Optional: chopped pecans or walnuts for topping

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Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together pumpkin, eggs, oil, and vanilla until smooth.
3. Stir in dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until just combined.
4. In a small bowl, combine brown sugar and cinnamon for the swirl.
5. Pour half of the batter into the muffin tin. Sprinkle with half of the cinnamon sugar mixture. Add remaining batter and top with the rest of the cinnamon sugar. Swirl gently with a toothpick.
6. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before transferring to a wire rack. Optionally, sprinkle with chopped nuts.

Notes

• For extra flavor, add chopped pecans or walnuts to the batter or topping.
• Store muffins in an airtight container at room temperature for up to 2 days.
• refrigerate for up to a week or freeze for longer storage. To reheat, microwave for 15-20 seconds.

• Author: Serena Miller
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 muffin
• Calories: 210 Kcal
• Sugar: 15g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg