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Pumpkin Cinnamon Roll muffin on a wooden board with a dark backdrop and cinnamon and sugar sprinkled on top.
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Pumpkin Cinnamon Roll Muffins

Prep Time15 minutes
Cook Time19 minutes
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

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.