These Pumpkin Cinnamon Roll Muffins combine the best flavors of fall into one irresistible treat. With the rich taste of pumpkin and the sweetness of cinnamon sugar, they are the perfect addition to any autumn breakfast or dessert table.
Ingredients:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions:
Step 1: Prepare the Muffin 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 flour, sugar, baking powder, cinnamon, salt, and nutmeg.
In a separate bowl, mix together the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
Step 2: Create the Cinnamon Swirl
In a small bowl, mix the melted butter, sugar, and cinnamon. Drop spoonfuls of the cinnamon mixture into the muffin batter and swirl with a toothpick or knife to create a marbled effect.
Step 3: Bake the Muffins
Divide the batter evenly among the muffin cups, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Step 4: Drizzle with Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled muffins.
Additional Tips:
- Serving: These muffins are best served warm with a cup of coffee or tea, making them an ideal choice for breakfast or brunch.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. You can also freeze them for up to a month.
FAQs About Pumpkin Cinnamon Roll Muffins:
1. Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend in the same quantity.
2. Can I use homemade pumpkin puree?
Absolutely! Just make sure to drain any excess liquid from the puree before using it.
3. How can I make these muffins dairy-free?
You can substitute the milk with almond milk, coconut milk, or any other dairy-free alternative. Also, replace the butter in the cinnamon swirl with a dairy-free margarine.
4. Can I add a cream cheese filling?
Yes, you can make a simple cream cheese mixture by combining softened cream cheese, sugar, and vanilla extract. Swirl it into the batter for an extra creamy surprise.
These Pumpkin Cinnamon Roll Muffins are the perfect blend of fall flavors with a rich pumpkin base, sweet cinnamon swirl, and a drizzle of glaze. Whether you’re serving them at a cozy family gathering or indulging in a quiet morning treat, they will surely be a seasonal favorite.
