Homemade Fall Baked Goods: Pumpkin Cinnamon Roll Muffins

Fall is here, and what better way to celebrate than with Homemade Fall Baked Goods like these Pumpkin Cinnamon Roll Muffins? I remember one chilly October morning when my son, Jake, and I baked a batch together. The kitchen filled with the warm aroma of pumpkin and cinnamon, and we couldn’t wait to dig in!

Why You’ll Love It

• They’re perfect for a cozy fall brunch.
• The combination of pumpkin and cinnamon is irresistible.
• These muffins are easy to make and fun to share.

Pure Comfort

There’s something about the soft, fluffy texture and the sweet, spiced flavor that just warms your heart. Plus, the cream cheese frosting adds a delightful touch that makes these muffins feel extra special.

What You Need

• 1 1 cup all-purpose flour (120 g) – You can substitute with whole wheat flour for a healthier option.
• 1 1 cup pumpkin puree (240 g) – Canned or homemade works well.
• 1/2 1/2 cup brown sugar (100 g) – Use coconut sugar for a lower glycemic index.
• 1/4 1/4 cup granulated sugar (50 g) – You can replace with honey, but adjust liquid ingredients.
• 1/2 1/2 cup milk (120 ml) – Almond milk is a great dairy-free substitute.
• 1/4 1/4 cup vegetable oil (60 ml) – Can use melted coconut oil instead.
• 2 2 large eggs – Flax eggs can be used for a vegan option.
• 1 1 tbsp baking powder – Make sure it’s fresh for the best rise.
• 1 1 tsp ground cinnamon – Feel free to add more if you love cinnamon.
• 1/2 1/2 tsp salt – Sea salt works perfectly.
• 1/2 1/2 cup cream cheese, softened (120 g) – You can use vegan cream cheese for a dairy-free option.
• 1/4 1/4 cup powdered sugar (30 g) – Adjust sweetness to your liking.

Time to Cook

Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the batter a day in advance.

Steps to Make It

1. Preheat your oven to 350 °F (175 °C). Grease a muffin tin or line it with paper liners. You’ll want to see that lovely golden color on the muffins when they’re done.
2. In a large bowl, mix together the flour, brown sugar, granulated sugar, baking powder, cinnamon, and salt. Stir until everything is well combined and the cinnamon is evenly distributed.
3. In another bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs. The mixture should be smooth and creamy, with a bright orange hue that screams fall.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. This will keep your muffins light and fluffy.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. You should see the batter rising beautifully as it bakes.
6. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. The muffins should be lightly golden on top and smell heavenly.
7. While the muffins are cooling, make the cream cheese frosting. Beat together the softened cream cheese and powdered sugar until smooth and creamy. It should be easy to spread and have a sweet, tangy flavor.
8. Once the muffins are cool, spread a generous dollop of cream cheese frosting on top. You can even sprinkle a little extra cinnamon for a lovely finishing touch.
9. Serve these delightful Pumpkin Cinnamon Roll Muffins warm or at room temperature. They’ll be a hit at your fall brunch or any gathering!

Make It Perfect

• For extra flavor, add chopped nuts or chocolate chips to the batter.
• If you want a stronger cinnamon flavor, feel free to increase the cinnamon by a teaspoon.
• Make sure to cool the muffins completely before frosting to prevent the frosting from melting.

Mix It Up

• Try adding a swirl of cinnamon sugar in the batter for a cinnamon roll effect.
• For a healthier twist, substitute half the flour with oats.

Perfect Partners

• Serve with a warm cup of coffee or apple cider.
• Pair with a light salad for a balanced meal.

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FAQs

Conclusion

These Homemade Fall Baked Goods, Pumpkin Cinnamon Roll Muffins, are sure to become a family favorite. They’re easy to make, delicious, and perfect for any fall gathering. Enjoy every bite!

Pumpkin Cinnamon Roll Muffins

These Homemade Fall Baked Goods, Pumpkin Cinnamon Roll Muffins, are easy to make, delicious, and perfect for any fall gathering. They bring together the warm flavors of pumpkin and cinnamon for a delightful treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Equipment

• Muffin Tin

Ingredients

  

Ingredients

• 1 cup all-purpose flour You can substitute with whole wheat flour for a healthier option.
• 1 cup pumpkin puree Canned or homemade works well.
• 1/2 cup brown sugar Use coconut sugar for a lower glycemic index.
• 1/4 cup granulated sugar You can replace with honey, but adjust liquid ingredients.
• 1/2 cup milk Almond milk is a great dairy-free substitute.
• 1/4 cup vegetable oil Can use melted coconut oil instead.
• 2 large eggs Flax eggs can be used for a vegan option.
• 1 tbsp baking powder Make sure it’s fresh for the best rise.
• 1 tsp ground cinnamon Feel free to add more if you love cinnamon.
• 1/2 tsp salt Sea salt works perfectly.
• 1/2 cup cream cheese, softened You can use vegan cream cheese for a dairy-free option.
• 1/4 cup powdered sugar Adjust sweetness to your liking.

Instructions

 

• Preheat your oven to 350 °F (175 °C). Grease a muffin tin or line it with paper liners. You’ll want to see that lovely golden color on the muffins when they’re done.
• In a large bowl, mix together the flour, brown sugar, granulated sugar, baking powder, cinnamon, and salt. Stir until everything is well combined and the cinnamon is evenly distributed.
• In another bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs. The mixture should be smooth and creamy, with a bright orange hue that screams fall.
• Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. This will keep your muffins light and fluffy.
• Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. You should see the batter rising beautifully as it bakes.
• Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. The muffins should be lightly golden on top and smell heavenly.
• While the muffins are cooling, make the cream cheese frosting. Beat together the softened cream cheese and powdered sugar until smooth and creamy. It should be easy to spread and have a sweet, tangy flavor.
• Once the muffins are cool, spread a generous dollop of cream cheese frosting on top. You can even sprinkle a little extra cinnamon for a lovely finishing touch.
• Serve these delightful Pumpkin Cinnamon Roll Muffins warm or at room temperature. They’ll be a hit at your fall brunch or any gathering!

Keyword Baked Goods, cinnamon, easy, Fall, Muffins, Pumpkin