why make this recipe
Pumpkin Cinnamon Roll Muffins with Streusel Topping bring together the cozy flavors of fall and the delightful texture of muffins. These treats are not only easy to make, but they also fill your kitchen with a warm, inviting aroma. Perfect for breakfast or a sweet snack, they combine the joy of pumpkin spice and cinnamon rolls in a fun muffin form. Plus, they have a crunchy streusel topping that adds just the right amount of sweetness and texture.
how to make Irresistible Pumpkin Cinnamon Roll Muffins with Streusel Topping
Ingredients :
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup brown sugar (100g)
- ¼ cup granulated sugar (50g)
- ½ cup vegetable oil (120ml)
- ¼ cup milk (60ml)
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon melted butter
- ½ cup all-purpose flour (60g)
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 3 tablespoons butter, melted
Directions :
- Set the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly.
- In a bowl, mix flour, brown sugar, cinnamon, and melted butter until crumbly. Chill this mixture until you are ready to use it.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices.
- In another bowl, blend the pumpkin puree, eggs, sugars, oil, milk, and vanilla until smooth.
- Gently mix the dry and wet ingredients together until just combined. Be careful not to overmix.
- For the cinnamon swirl, stir together brown sugar, cinnamon, and melted butter in a small bowl.
- Fill the muffin liners about ⅓ full with the batter. Add a spoonful of the cinnamon swirl mixture, then top with more batter until the liners are about ¾ full. Swirl lightly with a toothpick.
- Sprinkle each muffin with the streusel topping.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
how to serve Irresistible Pumpkin Cinnamon Roll Muffins with Streusel Topping
These muffins are best served warm, straight from the oven, or at room temperature. You can enjoy them plain, or for a special treat, spread a little butter or cream cheese on top. They are perfect for breakfast, brunch, or as an afternoon snack with a cup of coffee or tea.
how to store Irresistible Pumpkin Cinnamon Roll Muffins with Streusel Topping
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Place the cooled muffins in a freezer-safe bag and store them for up to 3 months. Thaw them at room temperature or warm them in the microwave for a few seconds before serving.
tips to make Irresistible Pumpkin Cinnamon Roll Muffins with Streusel Topping
- Make sure to measure your flour correctly for the best results. Spoon it into your measuring cup and level it off with a knife.
- To ensure moist muffins, don’t overmix the batter. Mixing just until combined keeps them tender.
- You can adjust the spices to your taste, adding more or less cinnamon or nutmeg as desired.
variation
You can add nuts or chocolate chips to the batter for extra flavor. Another variation is to use different types of squash puree, like butternut squash or acorn squash, for a different twist.
FAQs
1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin puree. Just make sure it is pure pumpkin and not pumpkin pie filling.
2. What can I do if I don’t have vegetable oil?
You can substitute vegetable oil with melted coconut oil or melted butter for a different flavor.
3. How long does it take to bake these muffins?
Bake the muffins for about 18 to 22 minutes, or until a toothpick inserted comes out clean.
These Pumpkin Cinnamon Roll Muffins with Streusel Topping are a delicious way to enjoy fall flavors in a fun muffin form. Try this simple recipe today!
Pumpkin Cinnamon Roll Muffins with Streusel Topping
- Total Time: 37 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Delightful muffins combining the cozy flavors of pumpkin spice and cinnamon rolls, topped with a crunchy streusel.
Ingredients
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup brown sugar (100g)
- ¼ cup granulated sugar (50g)
- ½ cup vegetable oil (120ml)
- ¼ cup milk (60ml)
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon melted butter
- ½ cup all-purpose flour (60g)
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 3 tablespoons butter, melted
Instructions
- Set the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly.
- In a bowl, mix flour, brown sugar, cinnamon, and melted butter until crumbly. Chill this mixture until you are ready to use it.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices.
- In another bowl, blend the pumpkin puree, eggs, sugars, oil, milk, and vanilla until smooth.
- Gently mix the dry and wet ingredients together until just combined. Be careful not to overmix.
- For the cinnamon swirl, stir together brown sugar, cinnamon, and melted butter in a small bowl.
- Fill the muffin liners about ⅓ full with the batter. Add a spoonful of the cinnamon swirl mixture, then top with more batter until the liners are about ¾ full. Swirl lightly with a toothpick.
- Sprinkle each muffin with the streusel topping.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
Best served warm or at room temperature. Can be enjoyed plain, or spread with butter or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American