PUMPKIN CINNAMON MUFFIN MAGIC

Imagine biting into a warm, fluffy muffin, the comforting aroma of cinnamon swirling around you, and the subtle sweetness of pumpkin melting on your tongue. Sound like a dream? It doesn’t have to be! I’m here to share my secret to making the Best Pumpkin Cinnamon Roll Muffins Ever! – a recipe so easy and delicious, you’ll be baking them all autumn long.

Gathering Your Pumpkin Spice Dream Team

Before we dive into the baking bliss, let’s make sure we have all the ingredients prepped and ready to go. This will make the whole process smoother and more enjoyable!

For the Pumpkin Muffin Base:

• 1 ½ cups all-purpose flour: Provides the structure for our muffins.
• 1 teaspoon baking soda: Helps the muffins rise beautifully.
• ½ teaspoon baking powder: Gives an extra lift for that perfect texture.
• ½ teaspoon salt: Balances the sweetness and enhances the flavors.
• 1 teaspoon ground cinnamon: The quintessential autumn spice!
• ½ teaspoon ground nutmeg: Adds warmth and depth to the flavor profile.
• ¼ teaspoon ground cloves: A touch of spice that complements the pumpkin.
• ½ cup (1 stick) unsalted butter, softened: Adds richness and moisture.
• ¾ cup granulated sugar: Sweetens the muffins.
• ½ cup packed light brown sugar: Adds a caramel-like sweetness and moisture.
• 2 large eggs: Bind the ingredients and add richness.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• 1 cup pumpkin puree (not pumpkin pie filling!): The star of the show!
• ½ cup buttermilk: Adds tenderness and tanginess. If you don’t have buttermilk, you can make a quick substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes, and voila!

For the Cinnamon Swirl Filling:

• ¼ cup (½ stick) unsalted butter, melted: Creates a rich and flavorful swirl.
• ¼ cup packed light brown sugar: Sweetens the swirl.
• 2 teaspoons ground cinnamon: More cinnamon goodness!

For the Cream Cheese Glaze (Optional, but Highly Recommended!):

• 4 ounces cream cheese, softened: Adds a tangy and creamy finish.
• 2 cups powdered sugar: Sweetens and thickens the glaze.
• 2-4 tablespoons milk: Adjusts the consistency of the glaze.
• ½ teaspoon vanilla extract: Enhances the flavor of the glaze.

Step-by-Step to Pumpkin Cinnamon Roll Muffin Perfection

Alright, let’s get baking! Don’t worry; I’ll walk you through each step. These instructions will ensure you create the most delicious Pumpkin Cinnamon Roll Muffins Ever!

Preparing the Muffin Batter:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures the spices are evenly distributed.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is important for creating a tender muffin. I like to use an electric mixer for this, but you can also do it by hand.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the pumpkin puree and buttermilk.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can lead to tough muffins.

Creating the Cinnamon Swirl:

1. In a small bowl, combine the melted butter, brown sugar, and cinnamon.

Assembling the Muffins:

1. Fill each muffin cup about halfway with the pumpkin batter.
2. Spoon a teaspoon of the cinnamon swirl mixture on top of each muffin.
3. Use a toothpick or knife to swirl the cinnamon mixture into the batter. Don’t over-swirl, just a few turns will do the trick!
4. Fill the muffin cups the rest of the way with the remaining pumpkin batter.
5. If desired, add a little more cinnamon swirl on top of the unbaked muffins.

Baking to Golden Perfection:

1. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
2. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Whipped Cream Cheese Glaze (Optional, but Delicious!)

1. While the muffins are cooling, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the powdered sugar, beating until smooth.
3. Add the milk, one tablespoon at a time, until you reach your desired consistency.
4. Stir in the vanilla extract.
5. Once the muffins are completely cool, drizzle the glaze over the top.

Why These Muffins Are Simply the Best

Okay, so what *really* makes these the Best Pumpkin Cinnamon Roll Muffins Ever? It’s a combination of factors! The pumpkin adds moisture and a subtle earthy sweetness, while the cinnamon swirl brings that comforting, familiar flavor we all crave. The buttermilk keeps the muffins incredibly tender, and the optional cream cheese glaze takes them over the top. This isn’t just a muffin; it’s an experience!

My Secret Weapon: Perfectly Soft Butter

I cannot stress enough the importance of using properly softened butter. It needs to be soft enough that your finger will easily indent it, but not so melted that it’s greasy. If your butter is too cold, it won’t cream properly with the sugar, and your muffins will be dense. If it’s too melted, your muffins might be greasy. Room temperature is key!

Substitutions and Swaps: Making It Your Own

Want to tweak the recipe to fit your needs or preferences? Go for it! Here are a few ideas:

• Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour.
• Dairy-Free: Use plant-based butter and milk alternatives.
• Nut-Free: This recipe is already nut-free, but always double-check the labels of your ingredients to ensure they haven’t been processed in a facility that also processes nuts.
• Spice It Up: Add a pinch of cayenne pepper to the cinnamon swirl for a little kick!

Storing Your Pumpkin Treasures

These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just be sure to wrap them tightly to prevent freezer burn. You can also freeze the glaze separately and add it after thawing.

Pumpkin Spice Season and Beyond

While these muffins are perfect for autumn, there’s no reason you can’t enjoy them year-round! Pumpkin puree is readily available canned, so you can whip up a batch of these beauties whenever the craving strikes. And if you’re looking to expand your pumpkin baking repertoire, you should try my PUMPKIN STREUSEL BREAD or even the PUMPKIN SPICE LATTE CUPCAKES. They are simply divine!

Beyond Muffins: A Whole Pumpkin Universe

Seriously, once you get started with pumpkin baking, it’s hard to stop! If you are a bread lover, you might enjoy PUMPKIN SWIRL BREAD or perhaps the PUMPKIN PRALINE BREAD is more your speed. And don’t forget about the classic PUMPKIN CINNAMON ROLL recipe! These options are fantastic ways to keep that pumpkin flavor going.

Troubleshooting Tips: Baking Like a Pro

Sometimes, even with the best recipe, things can go a little sideways. Here are some common muffin-making issues and how to solve them:

• Flat Muffins: This can be caused by using old baking powder or baking soda, or by not creaming the butter and sugar properly. Make sure your baking powder and baking soda are fresh, and cream the butter and sugar until light and fluffy.
• Tough Muffins: Overmixing the batter is the most common culprit. Mix until just combined.
• Dry Muffins: Overbaking is the main cause of dry muffins. Bake until a wooden skewer inserted into the center comes out clean, but don’t overbake. Using enough butter and buttermilk in the recipe also helps.
• Muffins Sticking to the Liners: Make sure your muffin liners are good quality, or grease the muffin tin well before adding the liners.

Finishing Touches and Serving Suggestions

These muffins are delicious on their own, but here are a few ideas for elevating them to the next level:

• Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• Dust them with powdered sugar for a simple yet elegant presentation.
• Pair them with a cup of hot coffee or tea for the perfect breakfast or afternoon treat.

So, there you have it! My recipe for the Best Pumpkin Cinnamon Roll Muffins Ever! I truly hope you give them a try. Baking should be fun and rewarding, and I promise you’ll be delighted with the results. Happy baking, my friend!

Pumpkin Cinnamon Roll Muffins

Amelia Chen-Morrison

These Pumpkin Cinnamon Roll Muffins combine the comforting flavors of pumpkin spice and cinnamon rolls into one delicious treat. The muffins are moist and tender, with a sweet cinnamon swirl and an optional cream cheese glaze for the perfect finishing touch, making them ideal for breakfast, brunch, or a sweet snack.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Calories 350 kcal

Equipment

• 12-cup muffin tin
• muffin liners
• Medium bowl
• Large bowl
• Small bowl
• Electric mixer or whisk
• Measuring cups
• Measuring spoons
• Rubber spatula
• toothpick or knife
• Wire rack

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup 1 stick
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling
• ½ cup buttermilk
• ¼ cup ½ stick
• ¼ cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 2-4 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

 

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together the pumpkin puree and buttermilk.
• Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
• In a small bowl, combine the melted butter, brown sugar, and cinnamon for the swirl.
• Fill each muffin cup about halfway with the pumpkin batter.
• Spoon a teaspoon of the cinnamon swirl mixture on top of each muffin.
• Use a toothpick or knife to swirl the cinnamon mixture into the batter. Don’t over-swirl, just a few turns will do the trick!
• Fill the muffin cups the rest of the way with the remaining pumpkin batter.
• If desired, add a little more cinnamon swirl on top of the unbaked muffins.
• Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
• While the muffins are cooling, prepare the cream cheese glaze (if using). In a medium bowl, beat the softened cream cheese until smooth and creamy.
• Gradually add the powdered sugar, beating until smooth.
• Add the milk, one tablespoon at a time, until you reach your desired consistency.
• Stir in the vanilla extract.
• Once the muffins are completely cool, drizzle the glaze over the top.

Notes

For best results, ensure the butter is properly softened but not melted. Overmixing the batter can lead to tough muffins, so mix until just combined. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For a dairy-free option, use plant-based butter and milk alternatives. If you don’t have buttermilk, you can make a quick substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes, and voila!