Introduction
Fall is the perfect season to indulge in cozy flavors, and what could be better than warm, spiced Pumpkin Cinnamon Roll Muffins? Imagine the delightful aroma of cinnamon wafting through your kitchen, mixed with the rich scent of pumpkin — a hug in muffin form! These muffins are soft, fluffy, and have a swirl of sweet cinnamon filling that will make your taste buds dance with joy. Perfect for breakfast, brunch, or an afternoon treat, they embody the essence of autumn in every bite.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
For the Cinnamon Filling:
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
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 paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- In a separate bowl, mix together the pumpkin puree, granulated sugar, brown sugar, buttermilk, vegetable oil, and eggs until the mixture is smooth and creamy.
- Gently stir the wet ingredients into the dry ingredients. Mix just until incorporated; be careful not to overmix!
- In a small bowl, prepare the cinnamon filling by mixing together the brown sugar, cinnamon, and softened butter until it forms a paste.
- Fill each muffin cup about halfway with the batter. Add a spoonful of the cinnamon filling on top, then 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.
- Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
- While the muffins are cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Drizzle the glaze generously over the muffins once they have cooled slightly.
Notes or Tips
- Feel free to add chocolate chips or nuts for an extra twist!
- These muffins can be stored in an airtight container at room temperature for up to three days, or frozen for up to a month.
- For a dairy-free version, swap buttermilk with a non-dairy alternative like almond milk combined with a splash of vinegar to mimic the tangy flavor.
Cooking Techniques
When baking, make sure to measure your ingredients accurately for the best results. Use a kitchen scale for precision if possible. Additionally, be cautious not to overmix your batter; a few lumps are perfectly fine and will yield a tender muffin. For fluffier muffins, always use fresh baking powder and baking soda as these can lose potency over time.
FAQ
Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree the pumpkin until smooth, then let it cool before using it in the recipe.
What should I do if I don’t have buttermilk on hand? A simple substitute is to add 1 tablespoon of white vinegar or lemon juice to a measuring cup and fill it with milk to the 1/2 cup line. Let it sit for about 5 minutes, and it’ll be a great buttermilk replacement!
Conclusion
These Pumpkin Cinnamon Roll Muffins are not just a treat; they’re a delightful way to celebrate the flavors of fall. Perfectly soft and decadently spiced, every bite is a reminder of cozy autumn days. Treat yourself and your loved ones to this lovely batch, and watch them disappear in a snap. Happy baking!