Homemade Fall Baked Goods: Pumpkin Cinnamon Roll Muffins

There’s something magical about Homemade Fall Baked Goods, especially when it comes to Pumpkin Cinnamon Roll Muffins. I remember one chilly October morning when my son, Jake, helped me mix the batter. The kitchen filled with the warm aroma of cinnamon and pumpkin, and we couldn’t wait to dig in!

Why You’ll Love It

• They’re soft, fluffy, and bursting with fall flavors.
• Perfect for a cozy brunch with family or friends.
• The cream cheese frosting adds a delightful touch.

Pure Comfort

These muffins are pure comfort food. Each bite is like a warm hug, making them perfect for those crisp fall mornings.

What You Need

• 1 1 cup all-purpose flour (120 g) – Sifted for lightness.
• 1 1 cup pumpkin puree (240 g) – Canned or homemade works.
• 1/2 1/2 cup granulated sugar (100 g) – Brown sugar can be used for a deeper flavor.
• 1/2 1/2 cup milk (120 ml) – Any milk works; almond milk is a great substitute.
• 1/4 1/4 cup vegetable oil (60 ml) – Can substitute with melted coconut oil.
• 2 2 large eggs – Room temperature for best results.
• 1 1 tbsp baking powder – Leavening agent for fluffiness.
• 1 1 tsp ground cinnamon – Feel free to add nutmeg for extra warmth.
• 1/2 1/2 tsp salt – Balances the sweetness.
• 1/2 1/2 cup cream cheese, softened (120 g) – For the frosting.
• 1/4 1/4 cup powdered sugar (30 g) – Adjust sweetness to taste.
• 1 1 tsp vanilla extract – Adds a lovely flavor.

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). This helps create that perfect warm environment for baking. You’ll know it’s ready when the kitchen starts to feel cozy.
2. In a large bowl, mix the flour, baking powder, cinnamon, and salt together. Whisk until combined and fluffy, which should take about a minute. This ensures even distribution of the dry ingredients.
3. In another bowl, combine the pumpkin puree, sugar, milk, oil, and eggs. Whisk until smooth and creamy, about 2 minutes. The vibrant orange color should be inviting and rich.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. This will keep your muffins light and fluffy.
5. Spoon the batter into a greased muffin tin, filling each cup about two-thirds full. You should see a nice, thick batter that holds its shape. This will help them rise beautifully in the oven.
6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched. You can trust your nose; the aroma will fill your kitchen!
7. While the muffins cool, prepare the cream cheese frosting. Beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. It should be creamy and spreadable.
8. Once the muffins are cool, frost them generously with the cream cheese mixture. The frosting should be smooth and glossy, making them look irresistible.
9. Serve warm or at room temperature. They’re best enjoyed fresh, but they’ll still taste great for a few days.

Make It Perfect

• For an extra touch, sprinkle some cinnamon on top of the frosting.
• If you want to make these muffins even more festive, add some chopped pecans or walnuts to the batter.
• These muffins freeze well, so feel free to make a double batch and save some for later.

Mix It Up

• Try adding chocolate chips for a sweet twist.
• Substitute half the pumpkin with applesauce for a lighter version.

Perfect Partners

• Serve with a hot cup of coffee or apple cider.
• Pair with a fresh fruit salad for a balanced brunch.

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FAQs

Conclusion

These Pumpkin Cinnamon Roll Muffins are a delightful addition to any fall brunch. With their warm spices and creamy frosting, they’re sure to be a hit with family and friends. So go ahead, whip up a batch of these Homemade Fall Baked Goods and enjoy the season!

Pumpkin Cinnamon Roll Muffins

Homemade Fall Baked Goods, especially Pumpkin Cinnamon Roll Muffins, are magical for chilly October mornings. Soft, fluffy, and bursting with flavors, they make for a cozy brunch with family and friends.

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
• Mixing Bowls
• Whisk
• Measuring Cups
• measuring spoons

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour Sifted for lightness.
• 1 cup pumpkin puree Canned or homemade works.
• 1/2 cup granulated sugar Brown sugar can be used for a deeper flavor.
• 1/2 cup milk Any milk works; almond milk is a great substitute.
• 1/4 cup vegetable oil Can substitute with melted coconut oil.
• 2 large eggs Room temperature for best results.
• 1 tbsp baking powder Leavening agent for fluffiness.
• 1 tsp ground cinnamon Feel free to add nutmeg for extra warmth.
• 1/2 tsp salt Balances the sweetness.
• 1/2 cup cream cheese, softened For the frosting.
• 1/4 cup powdered sugar Adjust sweetness to taste.
• 1 tsp vanilla extract Adds a lovely flavor.

Instructions

 

• Preheat your oven to 350 °F (175 °C). This helps create that perfect warm environment for baking. You’ll know it’s ready when the kitchen starts to feel cozy.
• In a large bowl, mix the flour, baking powder, cinnamon, and salt together. Whisk until combined and fluffy, which should take about a minute. This ensures even distribution of the dry ingredients.
• In another bowl, combine the pumpkin puree, sugar, milk, oil, and eggs. Whisk until smooth and creamy, about 2 minutes. The vibrant orange color should be inviting and rich.
• Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. This will keep your muffins light and fluffy.
• Spoon the batter into a greased muffin tin, filling each cup about two-thirds full. You should see a nice, thick batter that holds its shape. This will help them rise beautifully in the oven.
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched. You can trust your nose; the aroma will fill your kitchen!
• While the muffins cool, prepare the cream cheese frosting. Beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. It should be creamy and spreadable.
• Once the muffins are cool, frost them generously with the cream cheese mixture. The frosting should be smooth and glossy, making them look irresistible.
• Serve warm or at room temperature. They’re best enjoyed fresh, but they’ll still taste great for a few days.

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