Introduction
Looking for a delicious fall treat that combines the flavors of pumpkin, cinnamon, and a gooey cinnamon roll? Look no further than these Pumpkin Cinnamon Roll Muffins! These muffins are the perfect combination of a classic cinnamon roll and a pumpkin muffin, resulting in a delightful treat that is perfect for breakfast, brunch, or a sweet snack. With a moist pumpkin base, a cinnamon sugar swirl, and a cream cheese icing, these muffins are sure to become a favorite in your household.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Step-by-step Directions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, mix together the pumpkin puree, milk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, mix together the brown sugar and cinnamon for the cinnamon swirl.
- Fill each muffin cup halfway with the pumpkin batter, then sprinkle a spoonful of the cinnamon sugar mixture on top.
- Add another layer of the pumpkin batter on top of the cinnamon sugar.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins are baking, prepare the cream cheese icing by mixing together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Once the muffins are done baking, let them cool for a few minutes before drizzling the cream cheese icing on top.
- Serve warm and enjoy!
FAQs
Can I use canned pumpkin instead of fresh pumpkin puree?
Yes, you can definitely use canned pumpkin puree in this recipe. Just make sure to use pure pumpkin puree and not pumpkin pie filling.
Can I make these muffins ahead of time?
Yes, you can make these muffins ahead of time and store them in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
Can I omit the cream cheese icing?
While the cream cheese icing adds a delicious finishing touch to these muffins, you can definitely omit it if you prefer. The muffins will still be delicious without it!
Conclusion
These Pumpkin Cinnamon Roll Muffins are the perfect fall treat to enjoy with a warm cup of coffee or tea. With a moist pumpkin base, a sweet cinnamon swirl, and a creamy cream cheese icing, these muffins are sure to become a favorite in your household. Whether you enjoy them for breakfast, brunch, or a sweet snack, these muffins are a delightful combination of two classic treats. Give this recipe a try and enjoy the delicious flavors of fall!
