Print

Maple Pecan Pumpkin Cinnamon Roll Muffins

maple pecan pumpkin cinnamon roll muffins - featured image
Print Recipe

These maple pecan pumpkin cinnamon roll muffins combine all the gooey, spiced flavors of a classic cinnamon roll with the cozy taste of pumpkin and a sweet maple glaze. Perfect for fall brunches, they’re quick to make, bakery-worthy, and sure to fill your kitchen with irresistible autumn aromas.

Ingredients

Scale
  • 1 2/3 cups (200g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 cup (170g) pumpkin puree
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) pure maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk (dairy or non-dairy)
  • For the Cinnamon Swirl:
  • 1/4 cup (50g, packed) brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted
  • For the Maple Glaze & Topping:
  • 1/2 cup (60g) powdered sugar
  • 2 tablespoons (30ml) pure maple syrup
  • 1–2 teaspoons milk
  • 1/2 cup (60g) pecans, roughly chopped
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a medium bowl, whisk together pumpkin puree, eggs, vegetable oil, maple syrup, vanilla extract, and milk until smooth.
  4. In a small bowl, stir together brown sugar, cinnamon, and melted butter for the cinnamon swirl.
  5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  6. Spoon about 1 heaping tablespoon of batter into each muffin cup. Add a small teaspoon of the cinnamon swirl mixture on top of each, then cover with another tablespoon of batter. Use a toothpick or skewer to gently swirl the layers together.
  7. Sprinkle chopped pecans evenly over the tops and lightly press them in.
  8. Bake for 18-22 minutes, until the tops spring back when touched and a toothpick comes out mostly clean.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  10. While muffins cool, whisk together powdered sugar, maple syrup, 1-2 teaspoons milk, and a pinch of salt until smooth and pourable.
  11. Drizzle glaze over warm muffins. Let the glaze set for a few minutes before serving.

Notes

For best results, use room temperature eggs and milk. Toast pecans for extra flavor. Don’t overmix the batter for tender muffins. If making gluten-free or dairy-free, use a 1:1 gluten-free flour blend and plant-based milk and butter. Muffins can be frozen unglazed for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cinnamon roll muffins, maple pecan muffins, fall brunch, easy pumpkin recipe, maple glaze, autumn baking, cinnamon swirl, bakery style muffins, cozy breakfast

Find it online: https://atomicbite.com/maple-pecan-pumpkin-cinnamon-roll-muffins-easy-fall-brunch-recipe/