Pumpkin Spice Swirl Muffins A Cinnamon Roll Remix

Pumpkin Spice Swirl Muffins A Cinnamon Roll Remi

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Preparation time:01 Hrs

Cooking time:25 Mins

Servings:12 muffins

Ingredients:

• 2 1/4 cups (281g) all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick, 113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1/2 cup (120ml) canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup (1/2 stick, 57g) unsalted butter, softened
• 1/2 cup (100g) packed light brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
• 4 ounces (113g) cream cheese, softened
• 1/4 cup (1/2 stick, 57g) unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (or cream), to adjust consistency

Instructions:

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy using an electric mixer.
• Beat in eggs one at a time, then stir in vanilla and pumpkin puree.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
• In a small bowl, combine softened butter, brown sugar, flour, cinnamon, nutmeg, and pumpkin puree. Mix until well combined.
• Spoon half of the muffin batter into the prepared muffin tin. Dollop teaspoons of pumpkin cinnamon filling over the batter. Top with the remaining muffin batter and more dollops of pumpkin cinnamon filling. Use a knife or toothpick to swirl the filling through the batter.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
• While the muffins are cooling, prepare the cream cheese frosting. In a large bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, then the vanilla extract. Add milk (or cream) one tablespoon at a time until the frosting reaches your desired consistency.
• Once the muffins are completely cooled, frost them generously with the cream cheese frosting. Serve immediately or store in an airtight container. Enjoy your Pumpkin Cinnamon Roll Muffins!

Nutrition Facts

Calories	375
Fat	20g
Fiber	2g

Recipe Info

Category	Muffins
Cuisine	American

Recipe Introduction: Hello Autumn!

Fancy a bit of fall flavour? Ever wondered what a cinnamon roll and a pumpkin had in common? Well, let me introduce you to my favourite Pumpkin Cinnamon Roll Muffins ! Honestly, these bad boys are like a warm hug on a chilly morning, and they're super easy to whip up.

These Ain't Your Grandma's Muffins!

The perfect fusion of two amazing treats. These Pumpkin Cinnamon Roll Muffins are inspired by classic American baking. Imagine all the warm, spiced goodness of a cinnamon roll, but in a super portable, totally-acceptable-for-breakfast muffin form.

This recipe is a medium level bake that will take about 1 hour and 20 minutes, and it will yield 12 beautiful muffins.

Why These Pumpkin Cinnamon Roll Cupcakes Are the Best

These muffins aren't just delicious; they're practically a health food! (Okay, maybe not health food, but they have pumpkin, right?).

This recipe is perfect for a cozy brunch. What makes these Easy pumpkin muffins so special is the cream cheese frosting.

It takes them to another level. They are perfect for Pumpkin spice breakfast .

Calling All Bakers!

So, ready to dive into this Homemade muffins recipe ? First, here's what you'll need to get started. We will see what ingredients we need to prepare the best Pumpkin Cinnamon Rolls Muffins .

Ingredients & Equipment for Pumpkin Cinnamon Roll Muffins

Right, let's talk ingredients! Baking these Pumpkin Cinnamon Roll Muffins is easier than you think. Honestly, it's mostly stuff you probably already have knocking about.

I've had moments where I've had to substitute ingredients.

The Stuff You Need: Main Ingredients

Here's a breakdown for our Pumpkin Cinnamon Roll Muffins . Accuracy is key, bakers!

• All-purpose flour: 2 1/4 cups (281g) . Plain flour will do the trick!
• Baking powder: 1 teaspoon .
• Baking soda: 1/2 teaspoon .
• Salt: 1/2 teaspoon .
• Ground cinnamon: 1 teaspoon .
• Ground nutmeg: 1/2 teaspoon .
• Ground cloves: 1/4 teaspoon .
• Unsalted butter: 1/2 cup (1 stick, 113g) , softened. Use good quality butter for the best taste.
• Granulated sugar: 1 cup (200g) .
• Large eggs: 2 , at room temperature. Makes mixing much easier.
• Vanilla extract: 1 teaspoon .
• Buttermilk: 1 cup (240ml) , at room temperature. If you don't have any, just use milk and a squeeze of lemon juice, it will taste the same!
• Canned pumpkin puree: 1/2 cup (120ml) . Make sure it's puree , not pumpkin pie filling!

Now, for that delicious pumpkin-cinnamon swirl!

• Unsalted butter: 1/4 cup (1/2 stick, 57g) , softened.
• Packed light brown sugar: 1/2 cup (100g) .
• All-purpose flour: 2 tablespoons .
• Ground cinnamon: 2 teaspoons .
• Ground nutmeg: 1/4 teaspoon .
• Canned pumpkin puree: 2 tablespoons .

And of course, the crowning glory— the cream cheese frosting for your Cinnamon Roll Pumpkin Muffins !

• Cream cheese: 4 ounces (113g) , softened. Full-fat is best.
• Unsalted butter: 1/4 cup (1/2 stick, 57g) , softened.
• Powdered sugar: 2 cups (240g) , sifted.
• Vanilla extract: 1 teaspoon .
• Milk (or cream): 1-2 tablespoons , to adjust consistency.

Spicing Things Up: Seasoning Notes

Cinnamon is non-negotiable for that classic Pumpkin Cinnamon Rolls Muffins vibe. Nutmeg and cloves add warmth. Don't be shy! For a richer flavour, a pinch of allspice works wonders.

Swap vanilla extract for maple extract in the frosting for a Autumn twist!.

Gear Up: Equipment Needed

Honestly, you don't need fancy gear! A muffin tin is a must.

• Muffin tin (12-cup) .
• Muffin liners (optional, but less washing up!).
• Mixing bowls (various sizes).
• Electric mixer (handheld or stand mixer). Good old arm power works too!
• Whisk .
• Rubber spatula .
• Measuring cups and spoons .
• Small saucepan (for melting butter - optional).
• Toothpick or skewer (for testing doneness).

That's it! Grab your ingredients, crank up the oven, and let's get baking Pumpkin Roll Muffins !

Alright, let's get this show on the road! Pumpkin Cinnamon Roll Muffins, eh? Sounds like a right proper bake, perfect for a crisp autumn morning.

Think of it as a cinnamon roll's cheeky little cousin, all dressed up in pumpkin spice and ready for a cuppa.

Nailing the Cooking Method for your Pumpkin Cinnamon Roll Muffins

Honestly, whipping up these Pumpkin Cinnamon Roll Muffins isn't as scary as it sounds. It's all about taking your time and enjoying the process. Trust me, the smell alone is worth it!

Prep Steps: Your Mise en Place Mission

First things first, get your kit sorted! We're talking essential mise en place . Measure out all your ingredients before you even think about turning on the oven.

It saves a right kerfuffle later. Got your flour, sugar, spices, pumpkin puree, and what not? Good!

And speaking of ovens, preheat that bad boy to 375° F ( 190° C) ! Don't skip this step, or your muffins will be sad and flat.

Oh my gosh, and always remember safety first. Keep those oven mitts handy, yeah?

Step-by-Step: Easy Pumpkin Muffins Magic

1. Whisk together all that dry stuff in a bowl.
2. Cream butter and sugar like a boss.
3. Mix in eggs, vanilla, and pumpkin.
4. Alternate dry and wet ingredients. Don't overmix!
5. Make that glorious pumpkin cinnamon filling.
6. Layer batter and filling in muffin tin. Swirl it like you mean it!
7. Bake for 20- 25 minutes . Look for a golden-brown top!

Pro Tips: Secrets for Cinnamon Roll Pumpkin Muffins Success

Want to take your Homemade muffins recipe to the next level? Add a dash of maple syrup to the cream cheese frosting for a real treat.

And speaking of Cream cheese frosting muffins , make sure your cream cheese is super soft. Lumps in frosting? No thank you!

A common mistake? Overbaking. Stick a toothpick in. If it comes out clean, you're golden. If not, give it another minute or two.

Also, these Pumpkin Cinnamon Rolls Muffins are best enjoyed fresh out of the oven, but you can prep the batter a day ahead.

Just cover it tightly and keep it in the fridge.

See, making Pumpkin Cinnamon Roll Cupcakes really isn't all that hard! Plus, it's a great way to use up that Pumpkin puree after halloween.

So, gather your ingredients, put on some tunes, and let's get baking! These could easily become your next favourite item in Fall baking recipes or a new spin on Pumpkin spice breakfast .

You'll be enjoying warm, delicious muffins in no time!

Recipe Notes: Making these Pumpkin Cinnamon Roll Muffins Perfect

Alright, love, let's chat about making these Pumpkin Cinnamon Roll Muffins absolutely banging . Honestly, these Cinnamon Roll Pumpkin Muffins are a little bit of alright.

You know? I’ve made these more times than I care to admit. There's always something to tweak. Here's what I've learned.

Serving Suggestions

Plating and Presentation Ideas:

These Pumpkin Roll Muffins look gorgeous with a generous swirl of cream cheese frosting. I'm talking lashings of the good stuff.

Dust a tiny bit of cinnamon on top! It elevates the whole thing, you know? Place them on a nice plate.

Serve them warm for maximum cosiness.

Complementary Sides or Beverages:

Honestly, a good cuppa is all you need. A nice strong brew, or even a spiced latte. On the side, maybe some fresh berries. The tartness cuts through the sweetness perfectly!

Storage Tips

Refrigeration Guidelines:

If, and I mean if , you have any leftover Pumpkin Cinnamon Rolls Muffins , pop them into an airtight container. They'll keep in the fridge for about 3 days.

Freezing Options:

Freezing is your friend. Wrap each muffin individually in cling film then bung them into a freezer bag. They'll last for up to 2 months.

Just make sure they are fully defrosted at room temperature before adding the frosting.

Reheating Instructions:

Honestly, a quick zap in the microwave does the trick. About 20-30 seconds should do it. Or , warm them in a low oven (about 200° F / 93° C ) for about 10 minutes.

Variations

Dietary Adaptations:

For a dairy-free version, use plant-based butter and cream cheese. I've had a go at it and it turned out great. You can swap the buttermilk for unsweetened almond milk. Easy peasy!

Seasonal Ingredient Swaps:

Try swapping out the cinnamon for a dash of ginger. It brings a little warmth. During Christmas, add a pinch of mixed spice.

Oh my gosh, it's amazing! For a more Easy pumpkin muffins taste.

Nutrition Basics

Simplified Nutrition Information:

Each of these Pumpkin Cinnamon Roll Cupcakes contains around 350-400 calories. It's also high in carbs (45-50g) and sugar (25-30g).

Key Health Benefits:

Pumpkin is packed with Vitamin A. Cinnamon may help to regulate blood sugar. Think of them as a treat with potential benefits. These Fall baking recipes are a treat after all.

Honestly, baking these Pumpkin spice breakfast treats is such a joy. Don’t be scared to get stuck in and try it.

Find a good Homemade muffins recipe that works for you. Get that perfect Cream cheese frosting muffins and enjoy the result.

You’ve got this, my friend!