What makes these pumpkin cinnamon roll cupcakes unique?

The blend of warm spices and pumpkin puree gives these cupcakes a cozy, autumnal flair. They have the comforting flavor of cinnamon rolls but are easier to make and serve individually. The pumpkin adds moisture, ensuring a soft and tender crumb every time. You get all the delight of a cinnamon roll with the convenience of a cupcake, perfect for fall gatherings.

How do I prevent my cupcakes from drying out?

To keep your pumpkin cinnamon roll cupcakes moist, don’t overbake them. Check them with a toothpick around the 18-minute mark; it should come out mostly clean. Using pumpkin puree ensures extra moisture, but you can also add a touch of applesauce if you're worried about dryness. Store them in an airtight container to maintain their softness.

Can I substitute any ingredients if I'm out of something?

Absolutely! If you don’t have vegetable oil, melted coconut oil or unsweetened applesauce can work as a substitute. For a different flavor, try using maple syrup in place of some of the sugar. If you need a gluten-free version, swap the all-purpose flour for a gluten-free baking mix, but check the package for any additional adjustments needed.

How can I make these cupcakes even more festive?

To add a festive touch, drizzle a simple glaze made with powdered sugar, milk, and a hint of vanilla over the top of the cooled cupcakes. You can also sprinkle some chopped pecans or walnuts for a bit of crunch. For a holiday twist, try adding a pinch of cloves or ginger to your spice mix. These little additions can transform your cupcakes into a true fall showstopper.

Delicious Pumpkin Cinnamon Roll Cupcakes Recipe

Name: Pumpkin Cinnamon Roll Cupcakes: Fall's Coziest Treat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/3 cup granulated sugar; 1/3 cup brown sugar, packed; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla bean paste; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt

Description

A cozy blend of pumpkin and spices, perfect for autumn gatherings.

Ingredients

Scale

1 cup pumpkin puree

1/3 cup granulated sugar

1/3 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla bean paste

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F. Grease a muffin tin or line it with paper liners.

2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

3. In another bowl, mix together flour, baking powder, cinnamon, nutmeg, and salt.

4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

5. Divide the batter evenly among the muffin cups.

6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cool slightly before serving.

Notes

Use pure pumpkin puree, not pumpkin pie filling.

These cupcakes can be stored in an airtight container at room temperature for up to 2 days.

Prep Time: 10
Cook Time: 20
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 210 kcal
Sugar: 16 g
Sodium: 180 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 35 mg