Oh my gosh, there’s just something magical about baking, don’t you think? The way the kitchen fills with warm, inviting scents—it’s pure bliss! And let me tell you, these pumpkin cinnamon roll muffins are a delightful treat that perfectly capture the essence of fall. They’re soft, fluffy, and bursting with that cozy pumpkin flavor, complemented by a swirl of sweet cinnamon sugar on top. Every bite feels like a hug! I remember the first time I made these; it was a chilly autumn morning, and I just wanted something that would warm my soul. These muffins did just that, and now they hold a special place in my heart… and my recipe collection! Trust me, once you try them, you’ll be hooked too!

Ingredients for Pumpkin Cinnamon Roll Muffins

Here’s what you’ll need to whip up these delicious pumpkin cinnamon roll muffins. I promise, it’s all pretty straightforward!

1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup cinnamon sugar (for topping)

Make sure to gather everything before you start cooking. It makes the process so much smoother! Happy baking!

How to Prepare Pumpkin Cinnamon Roll Muffins

Alright, let’s dive into the magic of making these pumpkin cinnamon roll muffins! First things first, you’ll want to preheat your oven to 350°F (175°C) and grease a muffin tin. Trust me, this step is super important because you don’t want your delicious muffins to stick!

Step-by-Step Instructions

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk it all together until the mixture is smooth and well-blended. The colors should be vibrant and inviting!
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step is crucial because it helps to evenly distribute the leavening agents and spices throughout the muffins.
Now, gently fold the dry ingredients into the wet mixture. Don’t overmix! You just want everything combined until there are no dry streaks of flour—this keeps your muffins nice and fluffy.
Fill each muffin cup about halfway with the batter. You want just the right amount so that they rise beautifully without spilling over. Trust me, it’ll be worth it!
Now, sprinkle a generous amount of cinnamon sugar on top of each muffin. This adds a delightful crunch and sweetness that you’re going to love!
Bake your muffins in the preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready! If there’s a little batter on it, give them a few more minutes.
Once done, let them cool in the tin for a few minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle.

And there you have it! Your kitchen will smell absolutely amazing, and you’ll be left with a batch of scrumptious muffins that are perfect for any time of day!

Why You’ll Love This Recipe

Soft, fluffy texture that melts in your mouth
Super easy to make—perfect for beginner bakers!
Ideal for breakfast, snacks, or even dessert
Filled with festive flavors of pumpkin and warm spices
Quick to whip up in just 35 minutes
Your home will smell like a cozy autumn day

Honestly, these muffins are a total crowd-pleaser, and I can’t wait for you to try them!

Tips for Success

To ensure your pumpkin cinnamon roll muffins turn out perfectly every time, here are some of my top tips! First off, measuring your ingredients accurately is key. I like to use a kitchen scale for the flour to avoid packing it too tightly, which can lead to dense muffins. When mixing, be gentle! Overmixing can create tough muffins, so just stir until everything is combined, and you see no dry flour.

If you’re feeling adventurous, consider adding some chopped nuts or raisins for a delightful texture boost. They not only add flavor but also a nice crunch! Oh, and don’t forget to let your muffins cool a bit before diving in. It helps them set up perfectly and makes them easier to handle. Happy baking!

Variations on Pumpkin Cinnamon Roll Muffins

If you want to mix things up a bit with your pumpkin cinnamon roll muffins, the possibilities are endless! For a chocolatey twist, try folding in some chocolate chips—yum! You can also experiment with spices; adding a pinch of ginger or allspice can elevate those warm flavors even more. If you’re looking for a healthier option, consider using whole wheat flour instead of all-purpose flour. It adds a nice nuttiness! Plus, you could swap out the cinnamon sugar topping for a drizzle of cream cheese glaze for a little extra indulgence. Have fun with it and make it your own!

Storage & Reheating Instructions

To keep your pumpkin cinnamon roll muffins fresh and delicious, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them! Just wrap each muffin tightly in plastic wrap or place them in a freezer-safe bag, and they’ll stay good for up to two months. When you’re ready to enjoy, simply thaw them overnight in the fridge. You can warm them up in the microwave for about 15-20 seconds or pop them in a toaster oven for a couple of minutes to bring back that fresh-baked warmth. Trust me, they taste just as good as the day you made them!

Nutritional Information

Here’s a quick look at the estimated nutritional data for each pumpkin cinnamon roll muffin. Keep in mind that these values are approximate and can vary depending on the specific ingredients you use. But it’s always nice to have a general idea!

Calories: 180
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 200mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 10g
Protein: 2g

These muffins are not only delicious but also a lovely treat to enjoy without too much guilt. Happy munching!

FAQ About Pumpkin Cinnamon Roll Muffins

Got questions? Don’t worry, I’ve got you covered! Here are some common queries I hear about these delightful pumpkin cinnamon roll muffins.

How do I know if my muffins are done baking? To check for doneness, simply insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready to come out of the oven!

Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth. It might add a bit of time to your prep, but the flavor is worth it!

What if I don’t have cinnamon sugar? No problem! You can easily make your own by mixing equal parts granulated sugar and ground cinnamon. Use this mixture generously on top of your muffins for that sweet, spicy kick!

Can I make these muffins ahead of time? Yes! They store well in an airtight container for a few days, making them perfect for meal prep or a cozy breakfast throughout the week.

What’s the best way to serve these muffins? I love them warm, but they’re equally delicious at room temperature. You can also top them with a dollop of cream cheese frosting for an extra treat!

Pumpkin Cinnamon Roll Muffins: 7 Irresistible Reasons to Bake

Print Recipe

Delicious pumpkin cinnamon roll muffins that are soft and flavorful.

Total Time: 35 minutes
Yield: 12 muffins 1x

Ingredients

Scale

1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup cinnamon sugar (for topping)

Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a bowl, mix pumpkin puree, sugars, vegetable oil, eggs, and vanilla.
In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine wet and dry ingredients until just mixed.
Fill muffin cups halfway with batter.
Sprinkle cinnamon sugar on top of each muffin.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let them cool before serving.

Notes

Store in an airtight container for up to three days.
These muffins are great for breakfast or snacks.
You can add nuts or raisins if desired.

Author: Juanita A. Smith
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Baked Goods
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 200mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: pumpkin cinnamon roll muffins