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These Pumpkin Cinnamon Roll Muffins combine the comforting flavors of pumpkin and cinnamon with the ease of a muffin recipe. They offer a quick way to enjoy the warmth and sweetness of cinnamon rolls without the complicated yeast rising or lengthy prep times. Each bite is tender, flavorful, and topped with a luscious cream cheese glaze that perfectly balances sweetness and spice.
I first made these muffins during a chilly October weekend and the scent of cinnamon and pumpkin filled my kitchen, making it feel so cozy and welcoming. My friends now always ask me to bake these when they come over.
Ingredients
- Canned pumpkin puree: choose a good quality, unsweetened puree for the best texture and flavor
- Melted butter: provides richness, can substitute with vegetable oil if preferred for a lighter taste
- Granulated sugar: balances the pumpkin’s earthiness, regular white sugar is fine
- Large egg: adds structure and moisture
- Vanilla extract: adds depth and complements the sweetness
- All-purpose flour: the base for the muffins, opt for French T45 or T55 for a tender crumb
- Baking soda and baking powder: ensure the muffins rise properly, check freshness for best results
- Salt: enhances all flavors
- Ground cinnamon: key spice for that warm, comforting note, French cinnamon powder works well
- For the cinnamon swirl: melted butter, brown sugar, ground cinnamon
- For the cream cheese glaze: powdered sugar, vanilla extract, milk
Instructions
- Preheat the Oven:
- Preheat your oven to 180 degrees Celsius and prepare a 12-cup muffin pan with paper liners or grease it lightly. This ensures the muffins don’t stick and bake evenly.
- Mix the Wet Ingredients:
- In a large bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is even and smooth. This mixes the flavors and creates a moist base.
- Combine the Dry Ingredients:
- In another bowl, sift together the flour, baking soda, baking powder, salt, and ground cinnamon. Sifting prevents lumps and helps everything mix uniformly to avoid tough muffins.
- Fold Dry into Wet:
- Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix or the muffins could be dense instead of tender and fluffy.
- Prepare the Cinnamon Swirl:
- In a small bowl, stir together melted butter, brown sugar, and cinnamon until the sugar dissolves slightly and the mixture is ready to add texture to the muffins.
- Fill Muffin Cups and Swirl:
- Spoon the batter halfway into each muffin cup, then add a dollop of cinnamon swirl mixture on top. Finish by covering with the remaining batter and use a toothpick or skewer to gently swirl the cinnamon mixture just a few times to keep defined pockets.
- Bake the Muffins:
- Place the tray in the oven and bake for 20 to 25 minutes until the muffins are golden around the edges and a toothpick inserted in the center comes out clean.
- Make the Glaze and Finish:
- While the muffins bake, whisk together the powdered sugar, vanilla extract, and milk until the glaze is smooth and pourable. Once muffins have cooled slightly, drizzle the glaze over each to add a creamy sweet finish.
The cinnamon is my absolute favorite ingredient. I love how it not only flavors the muffins but also adds that nostalgic swirl pattern reminding me of homemade cinnamon rolls my grandmother used to bake in autumn. The creamy glaze on top seals the deal every time.
Storage Tips
To keep muffins fresh, I store them in an airtight container at room temperature where they last about two days. For longer storage, freeze the muffins without glaze wrapped tightly in cling film and foil. When ready to eat, thaw and add the glaze so it stays fresh and glossy.
Ingredient Substitutions
If you do not have canned pumpkin puree, you can roast fresh pumpkin and puree it yourself, but make sure to cook it well to avoid excess moisture that can affect baking. For a dairy free version, substitute butter with coconut oil and use plant based milk for the glaze. You can swap white sugar for brown sugar entirely if you prefer a deeper, molasses flavor.
Serving Suggestions
These muffins are fantastic served slightly warm with a hot café au lait or a spiced chai tea. Adding a dab of butter or extra cream cheese makes them feel even more decadent. They are also great alongside a salad or soup for a comforting lunch or light dinner.
These muffins are a lovely autumn treat that pair beautifully with warm beverages. They are simple to make and easy to freeze for later.
Common Recipe Questions
- → Puis-je remplacer la purée de citrouille ?
Non, la purée nature est essentielle pour la texture et la saveur. La garniture de tarte sucrée altérerait le goût et la consistance.
- → Que faire si je n’ai pas de glaçage au fromage frais ?
Un simple glaçage sucre glace, lait et vanille fonctionne très bien ou vous pouvez le omettre pour une version moins sucrée.
- → Est-il possible de réaliser ces muffins sans gluten ?
Oui, remplacez la farine de blé par un mélange sans gluten et vérifiez que la poudre à lever soit adaptée.
- → Peut-on cuire ces muffins en format mini ou en cake ?
Oui, utilisez un moule à mini muffins pour 12 minutes de cuisson ou un moule cake (8×8 pouces) pour environ 35 minutes. Surveillez la cuisson.
- → Comment éviter que la spirale de cannelle se mélange trop ?
Effectuez juste quelques tourbillons avec un cure-dents pour créer des poches marquées sans trop mélanger.