Pumpkin Cinnamon Roll Muffins

When October hits, pumpkins aromas and flavors take over our kitchen!  These Pumpkin Cinnamon Roll Muffins are one of my favorite ways to enjoy it. They’ve got all the cozy flavors of a cinnamon roll but in muffin form (aka much faster and less messy). Plus, they’re made with all-purpose einkorn flour and sweetened with maple syrup, so they feel a little more wholesome without losing that indulgent flavor. My kids grab these and put them with a protein for breakfast and my husband and I grab them as an afternoon snack.

Ingredient Sneak Peek

Full Recipe Below

• all-purpose einkorn flour
• organic baking powder
• organic baking soda
• pink Himalayan salt
• egg
• organic butter
• organic maple syrup
• organic whole milk
• organic pumpkin puree
• organic whole fat Greek yogurt
• organic vanilla extract
• organic pumpkin pie spice
• organic cane sugar
• organic cream cheese

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Pumpkin Cinnamon Roll Muffins

Prep Time15 minutes mins

Cook Time19 minutes mins

Course: Breakfast, brunch

Cuisine: American

Keyword: cinnamon roll, muffins, pumpkin, pumpkin cinnamon

Servings: 12 muffins

Equipment

• 1 large bowl
• 1 small bowl
• muffin tin
• 12 parchment paper muffin liners
• 1 small cookie scoop

Ingredients

• 2 cups all purpose einkorn flour
• 1 tbsp baking powder
• ¼ tsp baking soda
• ¼ tsp pink Himalayan salt or sea salt
• 1 large egg
• ¼ cup organic butter melted
• 3 tbsp organic maple syrup
• ¼ cup organic whole milk
• ½ cup organic pumpkin puree
• ¼ cup Whole fat Greek yogurt
• 2 tsp vanilla extract or vanilla bean paste
• ½ tsp pumpkin pie spice

Cinnamon Mixture

• ¼ cup organic butter softened, not melted
• ¼ organic brown sugar
• 1 tsp organic cinnamon
• 1 tsp organic pumpkin pie spice

Frosting

• 8 oz cream cheese
• 2 tsp vanilla extract or vanilla bean paste
• 1 tbsp organic butter melted
• ¾ cup organic cane sugar

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Instructions

• Preheat the oven to 350℉ and line the muffin tins with the liners.
• In a large bowl, combine 2 cups all purpose einkorn flour, 1 tbsp baking powder, ¼ tsp baking soda and ¼ tsp pink Himalayan salt with a whisk.
• Add in 1 large egg, ¼ cup organic butter (melted), 3 tbsp organic maple syrup, ¼ cup organic whole milk,½ cup organic pumpkin puree, ¼ cup Whole fat Greek yogurt 2 tsp vanilla extract and ½ tsp pumpkin pie spice.
• Use a wooden spoon to mix together- about 2 minutes. With einkorn flour you don't want to over mix.
• Set aside and in a small bowl mix together ¼ cup organic butter, ¼ organic brown sugar and 1 tsp organic cinnamon and 1 tsp organic pumpkin pie spice with a fork.
• Scoop 1 small cookie scoop or 1 tbsp. of the dough into each muffin tin.
• Scoop ½ tsp. of the cinnamon mixture on top of each. Use a toothpick and swirl into the dough. Do this for each muffin.
• Place another 1 small cookie scoop or 1 tbsp. dough on top.
• Place another ½ tsp. of cinnamon mixture on top of the dough and swirl again.
• Bake at 350℉ for 18-22 minutes until cooked through.
• While the muffins are baking, in a medium bowl whip together 8 oz cream cheese, 2 tsp vanilla extract, 1 tbsp organic butter melted and ¾ cup organic cane sugar
• Use a beater to make sure it is well combined, about 2 minutes.
• Once the muffins are baked, remove from the oven. If you are serving all of them right away, place 1- 2 tbsp. of the frosting on top. And smear. It will melt in and create a nice glaze.
• If you are serving later or freezing for later, wait until the muffins have completely cooled and then place 1-2 tbsp. of the frosting on top.

Notes

Freezer instructions. 

After iced, place on a parchment lined baking sheet.  Place in the freezer for 2 hours.  Remove and place in a freezer safe Ziploc bag. Store in the freezer for up to 2 months. 

Storage and Freezer Tips

Countertop: Store in an airtight container for up to 2 days.

Refrigerator: Store in an air tight container for up to 5 days.

Freezer: After frosting, freeze muffins on a sheet pan. Place in the freezer for 2 hours and then transfer to a freezer safe Ziploc or storage container for up to 2 months.

Substitutions and Variations

Sugar: Swap coconut sugar for brown sugar in the swirl.  You might need to add in a little extra maple syrup to the muffin mix to make up for the sweetness.

Frosting: I eat these plain, and there is enough flavor to do that.  You can dust some powdered sugar on top or double up the recipe for the swirl and drop some on top.

Extras: Add in chopped pecans or walnuts or top with pumpkin seeds.

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