Introduction
As autumn leaves begin to dance in the crisp air, there’s nothing quite like the cozy aroma of freshly baked pumpkin cinnamon roll muffins wafting through your home. These delightful treats are a perfect blend of spiced pumpkin goodness and warm, gooey cinnamon filling, topped with a sweet glaze that adds a touch of decadence. They make for an ideal breakfast or a comforting snack, promising to wrap you in warmth with every bite. So, grab your mixing bowls and let’s get started on this seasonal sensation!
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pure pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 1/4 cup melted butter (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cheerful paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This fragrant blend will set the stage for your muffins.
- In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, milk, vegetable oil, eggs, and vanilla extract. Mix until the mixture is delightfully smooth and fully incorporated.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. We want to keep those muffins light and fluffy!
- In a separate bowl, mix the brown sugar, cinnamon, and melted butter for the filling until it reaches a luscious consistency.
- Fill each muffin cup halfway with the pumpkin batter. Then, add a spoonful of the heavenly filling mixture on top, and cover with more batter until the cups are about three-quarters full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, signaling the muffins are done.
- While the muffins are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy.
- Once the muffins have cooled just a tad, drizzle the glaze generously over the tops, allowing it to cascade down the sides in an irresistible fashion.
Notes or Tips
- For an extra flavor boost, consider adding chopped nuts or chocolate chips to the batter.
- These muffins freeze beautifully! Store them in an airtight container for up to three months.
- Experiment with different spices like ginger or allspice for a unique twist on the flavor.
Cooking Techniques
Utilizing two types of flour creates a heartier muffin while maintaining a soft center. Whisking dry ingredients separately helps distribute the leavening agents evenly, ensuring that your muffins rise perfectly. Don’t rush the mixing process; gentle incorporation of the wet ingredients keeps the muffins light and airy.
FAQ
- Can I use fresh pumpkin instead of puree? Yes, but you’ll need to cook and puree the pumpkin first for the best consistency.
- What can I substitute for vegetable oil? You can use melted coconut oil or unsweetened applesauce for a lighter option.
- How can I make these muffins gluten-free? Substitute the all-purpose flour with a gluten-free all-purpose blend.
Conclusion
These pumpkin cinnamon roll muffins are not only a feast for the taste buds but also an invitation to savor the delightful flavors of fall. With their warm, spiced notes and sweet glaze, they’re sure to become a beloved addition to your baking repertoire. Whether you’re sharing them with loved ones or savoring them solo, each muffin is a warm hug in the form of food. Enjoy your baking adventure!