Pumpkin Cinnamon Roll Muffins
These Pumpkin Cinnamon Roll Muffins combine the best of both worlds: the warm spice of cinnamon rolls and the moist tenderness of pumpkin muffins. Topped with a tangy cream cheese frosting, they're a perfect fall treat that's easy to make and incredibly delicious.
Equipment
- 12-cup muffin tin
- Paper liners (optional)
- Mixing bowls (medium and large)
- Whisk
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Rubber spatula
- Small bowl
- Wooden skewer or toothpick
- Wire rack
- Piping bag (optional)
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup 1 stick
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling!
- ½ cup milk
- ½ cup granulated sugar for filling
- 2 tablespoons ground cinnamon for filling
- ¼ cup ½ stick) unsalted butter, melted (for filling
- 4 ounces cream cheese, softened
- ¼ cup ½ stick) unsalted butter, softened (for frosting
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
- 2-3 tablespoons milk, or as needed for consistency for frosting
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the pumpkin puree and milk.
- 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. Do not overmix.
- In a small bowl, combine the granulated sugar and cinnamon for the filling. Set aside.
- Fill each muffin cup about ⅓ full with the pumpkin batter.
- Drizzle about 1 teaspoon of melted butter over each muffin cup.
- Sprinkle about 1 tablespoon of the cinnamon-sugar mixture over the melted butter in each muffin cup.
- Top with the remaining pumpkin batter, dividing it evenly among the muffin cups. The cups should be about ¾ full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. They should be golden brown on top.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar to the cream cheese mixture, beating until smooth.
- Stir in the vanilla extract for the frosting.
- Add milk, one tablespoon at a time, until you reach your desired frosting consistency. It should be thick but spreadable.
- Once the muffins are completely cooled, frost them with the cream cheese frosting.
- Optional: Sprinkle with extra cinnamon or a drizzle of caramel sauce.
- Serve immediately and enjoy! These muffins are best enjoyed fresh.
Notes
For best results, use room temperature ingredients. Don't overmix the batter, as this can lead to tough muffins. Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage. To freeze, wrap muffins individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature before serving. Consider adding ½ cup of chocolate chips to the batter for a chocolatey twist. You can also substitute the cream cheese frosting with a simple maple glaze made with powdered sugar and maple syrup.