PUMPKIN CINNAMON ROLL HEAVEN

Imagine waking up to the irresistible aroma of warm cinnamon, sweet pumpkin spice, and freshly baked dough. Forget painstakingly rolling out dough and waiting for hours – we’re about to unlock the secret to achieving that same cozy, comforting feeling in a fraction of the time! Get ready to bake the Best Pumpkin Cinnamon Roll Muffins Ever! – perfectly portioned, incredibly easy, and bursting with fall flavor.

Gathering Your Heavenly Ingredients

Here’s everything you’ll need to create these delectable muffins. Don’t worry; we’ve kept it simple and accessible!

For the Pumpkin Cinnamon Roll Muffins:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling!)
• 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added)

For the Cinnamon Swirl Filling:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup packed light brown sugar
• 2 tablespoons ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk, as needed for consistency

Unlock the Secrets to Muffin Perfection

Before we dive into the instructions, let’s talk about what makes these muffins so special. It’s all about balance, flavor, and a few key techniques.

• Pumpkin Power: Using real pumpkin puree is crucial for that authentic fall flavor and moist texture.
• Spice Symphony: The combination of cinnamon, nutmeg, and cloves creates a warm and inviting aroma that fills your kitchen.
• Buttermilk Magic: Buttermilk adds a slight tang and helps to create a tender crumb. If you don’t have buttermilk on hand, you can easily make your own by adding a little vinegar to regular milk.
• The Swirl: Don’t skimp on the cinnamon swirl! It’s what gives these muffins their signature cinnamon roll flavor and visual appeal.

Step-by-Step to Pumpkin Cinnamon Roll Heaven

Let’s get down to the fun part! Follow these steps carefully, and you’ll be rewarded with the most delicious muffins you’ve ever tasted.

Prepping for Baking Brilliance:

1. Preheat your oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners or grease it well. This prevents sticking and makes for easy cleanup.

Crafting the Muffin Batter:

3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures that all the dry ingredients are evenly distributed.
4. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
5. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Add the pumpkin puree and buttermilk to the wet ingredients, alternating with the dry ingredients, 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:

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

Assembling the Muffins:

9. Fill each muffin liner about halfway with batter.
10. Spoon about 1 teaspoon of the cinnamon swirl mixture over the batter in each muffin cup.
11. Use a knife or toothpick to swirl the cinnamon mixture into the batter. Don’t over-swirl; a few swirls are all you need.
12. Top with the remaining muffin batter, filling each cup about 2/3 full.
13. Spoon another teaspoon of cinnamon swirl mixture on top of each muffin and swirl lightly.

Baking to Golden Perfection:

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

Whipping Up the Cream Cheese Frosting:

16. While the muffins are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
17. Gradually add the powdered sugar, beating until smooth.
18. Stir in the vanilla extract.
19. Add milk, one tablespoon at a time, until you reach your desired consistency.

Frosting and Enjoying:

20. Once the muffins are completely cool, frost them generously with the cream cheese frosting.
21. Enjoy immediately!

Tips for Perfect Pumpkin Cinnamon Roll Muffins

Want to ensure your muffins are a smashing success? Here are some extra tips and tricks!

• Room Temperature is Key: Make sure your butter, cream cheese, and eggs are at room temperature. This helps them to blend together smoothly and create a more even batter.
• Don’t Overmix: Overmixing develops the gluten in the flour, which can result in tough muffins. Mix until just combined.
• Even Baking: Rotate the muffin tin halfway through baking to ensure even browning.
• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: Muffins can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw at room temperature before frosting and serving.

Variations to Spice Things Up

Feel like experimenting? Here are some fun variations you can try:

• Add Nuts: Stir chopped pecans or walnuts into the batter for a nutty crunch.
• Chocolate Chips: Fold in chocolate chips for a decadent treat.
• Spice it Up: Add a pinch of cayenne pepper to the cinnamon swirl for a subtle kick.
• Maple Glaze: Instead of cream cheese frosting, try a maple glaze made with maple syrup, powdered sugar, and a touch of milk.

Pumpkin Spice and Everything Nice

If you love pumpkin spice as much as I do, you’re probably looking for more ways to incorporate it into your baking. Have you tried making Pumpkin Cinnamon Rolls? It’s the classic version of this recipe! Or maybe you’d prefer a batch of PUMPKIN CREAM CHEESE COOKIES, which are always a crowd-pleaser. And if you’re craving something truly decadent, the FALL CHEESECAKE COOKIE BOMBS are out of this world! Don’t forget the perfect fall drink, a PUMPKIN SPICE LATTE PERFECTION. Or, if you want to bake more muffins check out these PUMPKIN STREUSEL MUFFINS or these PUMPKIN CINNAMON MUFFIN MAGIC.

More Pumpkin Treats to Explore

The pumpkin spice craze doesn’t stop there! Consider trying these other delightful recipes for a complete fall flavor experience. For a simple yet satisfying treat, bake up a loaf of Pumpkin Bread. If you’re in the mood for a cozy breakfast, Pumpkin French Toast is the perfect choice. For a stunning dessert, the Pumpkin Spice Cake Roll is sure to impress. And for a snackable delight, try Pumpkin Chocolate Chip Cookies or Mini Pumpkin Pies.

Elevating Your Fall Baking Game

Beyond pumpkin, autumn offers a bounty of flavors to explore in your baking. The warm, comforting taste of Baked Apple Cider Donuts is perfect for a crisp fall day. You can also bake Cinnamon Apple Bread, which is a delicious way to celebrate the season. For a rich and creamy dessert, consider making Apple Crisp Mini Cheesecakes, or bake these amazing GOOEY PUMPKIN S’MORES COOKIES. Other ideas are the PUMPKIN SNICKERDOODLE COOKIES or the Pumpkin Cheesecake Cookies. These will be a hit! If you like those smaller loaves, consider baking Cinnamon Swirl Pumpkin Bread Mini Loaves, too.

It’s Time to Bake!

So, are you ready to transform your kitchen into a pumpkin spice paradise? These Best Pumpkin Cinnamon Roll Muffins Ever! are easier to make than you think, and the results are simply irresistible. Grab your ingredients, preheat your oven, and get ready to bake some happiness. You won’t regret it!

Pumpkin Cinnamon Roll Muffins

Amelia Chen-Morrison

These Pumpkin Cinnamon Roll Muffins capture the essence of fall in every bite. They’re easy to make, perfectly portioned, and bursting with warm pumpkin spice and cinnamon flavors, topped with a creamy cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12

Calories 350 kcal

Equipment

• 12-cup muffin tin
• Paper liners (optional)
• Large mixing bowls
• small mixing bowl
• Electric mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Knife or toothpick
• Wire rack
• Oven

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 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 or milk with 1/2 tablespoon vinegar added
• ½ cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk, as needed for consistency

Instructions

 

• Preheat your oven to 375°F (190°C).
• Line a 12-cup muffin tin with paper liners or grease it well.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
• In a separate 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.
• Add the pumpkin puree and buttermilk to the wet ingredients, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
• In a small bowl, combine the melted butter, brown sugar, and cinnamon for the swirl filling.
• Fill each muffin liner about halfway with batter.
• Spoon about 1 teaspoon of the cinnamon swirl mixture over the batter in each muffin cup.
• Use a knife or toothpick to swirl the cinnamon mixture into the batter.
• Top with the remaining muffin batter, filling each cup about 2/3 full.
• Spoon another teaspoon of cinnamon swirl mixture on top of each muffin and swirl lightly.
• Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
• While the muffins are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, beating until smooth.
• Stir in the vanilla extract.
• Add milk, one tablespoon at a time, until you reach your desired consistency.
• Once the muffins are completely cool, frost them generously with the cream cheese frosting.
• Enjoy immediately!

Notes

For best results, ensure all ingredients are at room temperature. Don’t overmix the batter to avoid tough muffins. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For a nutty flavor, add chopped pecans or walnuts to the batter. To freeze muffins, wrap them individually in plastic wrap and then place them in a freezer bag for up to 2 months.