Fall brings cozy mornings and warm spices. This Pumpkin Cinnamon Roll Muffins Recipe combines autumn’s best flavors. These muffins taste like cinnamon rolls but easier.
Pumpkin adds moisture and natural sweetness. Cinnamon swirl creates bakery-style appeal. Perfect for breakfast or afternoon treats. Busy mornings need quick solutions.
These muffins bake in under 20 minutes. Make ahead for weekly meal prep. Kids love the sweet cinnamon flavor. Adults appreciate the pumpkin nutrition boost.
This Pumpkin Cinnamon Roll Muffins Recipe satisfies everyone’s cravings.
When I First Got Introduced
My grandmother shared her cinnamon roll recipe years ago. I wanted pumpkin flavor for fall celebrations. After many kitchen experiments, this perfect combination emerged.
The Pumpkin Cinnamon Roll Muffins Recipe became our family favorite. Now I bake them every October weekend. Friends always request this special recipe.
Equipment List
- 12-cup muffin tin
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Measuring cups and spoons
- Wire cooling rack
Ingredients List
- 1¾ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup pumpkin puree
- ⅓ cup melted butter
- 2 large eggs
- ¾ cup milk
- ⅓ cup brown sugar
- 2 tsp cinnamon
- 2 tbsp melted butter
Step-by-Step Preparation
- Preheat oven to 375°F.
- Line muffin tin with paper cups.
- Mix flour, sugar, baking powder, salt, cinnamon.
- Whisk pumpkin, butter, eggs, milk separately.
- Combine wet and dry ingredients gently.
- Mix brown sugar, cinnamon, melted butter.
- Fill muffin cups halfway with batter.
- Add cinnamon mixture on top.
- Swirl gently with toothpick.
- Bake 18-20 minutes until golden.
- Cool 5 minutes before removing.
Recipe Tips
- Don’t overmix batter to avoid tough muffins.
- Use room temperature ingredients for better mixing.
- Fill cups ⅔ full for perfect dome tops.
- Store covered for up to 3 days.
- Freeze individual muffins for quick breakfasts.
What to Serve With Pumpkin Cinnamon Roll Muffins
- Hot Coffee: The warm spices complement coffee’s rich flavor perfectly.
- Greek Yogurt: Creamy yogurt balances the sweet muffin nicely.
- Apple Butter: Spread adds extra fall flavor and moisture.
Conclusion
This Pumpkin Cinnamon Roll Muffins Recipe brings bakery quality home. Simple ingredients create impressive results every time. Perfect for fall gatherings or daily treats.
The cinnamon swirl adds special touch without extra work. Try this Pumpkin Cinnamon Roll Muffins Recipe for your next cozy morning!
More Amazing Recipes
- Pineapple Ice Cream Recipe
- Oven Baked Boneless Skinless Chicken Thighs Recipe
- Pepperoni Pizza Quesadilla Recipe
- Apple Fritter Bread Recipe
Pumpkin Cinnamon Roll Muffins Recipe
Equipment
- 12-cup muffin tin
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup pumpkin puree
- ⅓ cup melted butter
- 2 large eggs
- ¾ cup milk
- ⅓ cup brown sugar
- 2 tsp cinnamon
- 2 tbsp melted butter
Instructions
- Preheat oven to 375°F.
- Line muffin tin with paper cups.
- Mix flour, sugar, baking powder, salt, cinnamon.
- Whisk pumpkin, butter, eggs, milk separately.
- Combine wet and dry ingredients gently.
- Mix brown sugar, cinnamon, melted butter.
- Fill muffin cups halfway with batter.
- Add cinnamon mixture on top.
- Swirl gently with toothpick.
- Bake 18-20 minutes until golden.
- Cool 5 minutes before removing.
Notes
- Don’t overmix batter to avoid tough muffins.
- Use room temperature ingredients for better mixing.
- Fill cups ⅔ full for perfect dome tops.
- Store covered for up to 3 days.
- Freeze individual muffins for quick breakfasts.