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What could be better than a homemade pumpkin roll??  Pumpkin Roll Muffins!  Who wouldn’t want their favorite dessert for breakfast??

Every weekend I do my shopping for us, as well as for the daycare.  The meal planning for the kids isn’t hard at all but snacks, that’s a different story.

I like making snacks for them versus buying pre-made.  But, there’s not always room in the schedule!  Fruit is always an option here, but sometimes they like a little something special!

And I’m not talking fruit snacks, cheese crackers, cereal bars and the same old same old.

I’ve also been dying to get my muffins right.

I’ll be honest, I’ve never had much luck when it came to muffins.  Cakes, cookies, brownies, pies, I’m pretty happy with.  But my muffins have never excited me much.

So this week, I decided that no matter what I was going to figure this out!  And shockingly, it only took me two tries to make these amazing muffins that taste just like one of my favorite desserts!

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Nick’s mom Linda, makes an amazing pumpkin roll, that I can’t wait for her to teach me how to make!

We actually had plans to make them recently but things happen and we haven’t gotten there yet.  But, I still had the ingredients on hand!

Now I get to kill two birds with one stone! (No birds were hurt in the process. 🙂 ) The kids have a yummy treat and I get to have my favorite dessert for breakfast!

My first batch wasn’t too bad.  In fact Nick asked me to make another batch because after sharing with the kids, there weren’t many left.

But, they were a little too dry for my liking and I new I could get a little more rise out of them.

As for the rise, I said goodbye to my Kitchenaid, (It was hard! I love that thing!) and opted to only use a whisk and spatula!

For the moisture, I added a bit of oil.

But, I ran into one more snag.  The previous recipe I had used sour cream, and didn’t realize I was out!!

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Sourdough English Muffins

Pumpkin Spice Zucchini Muffins

What I did have on hand was buttermilk!  It’s amazing how what could be tragic oops’ can turn out for the best!  These little mistakes led to the most delicious Pumpkin Roll Muffins, and the perfect fall breakfast!

Pumpkin Roll Muffins

Ingredients

2 eggs, room temperature

3/4 cup sugar

1 cup pumpkin puree

1/4 cup canola oil

1 Tbsp vanilla

7/8 cup buttermilk (Make your own butter AND buttermilk, here!)

3 Tbsp butter, softened

1 tsp white vinegar

1 tsp baking soda

1/2 tsp salt

1 Tbsp cinnamon

1 tsp nutmeg

1/2 tsp ground cloves

2 cups flour

4 oz cream cheese, softened

3 Tbsp sugar

1/2 tsp vanilla

raw cane sugar

Instructions

Preheat your oven to 350°F.  Line a muffin tin with liners. (I actually prefer a stone muffin pan!)

Whisk together the eggs, pumpkin, oil and sugar.

Add the white vinegar, salt, vanilla, buttermilk, and softened butter, whisking in.  It will be lumpy from the butter, but that’s OK.

Next, stir in the salt, cinnamon, nutmeg and ground cloves.

Combine the baking soda and flour and add to the bowl.

Gently stir with a spatula or wooden spoon until there are no more flour clumps.  (The butter clumps will still be there.)

In a separate bowl, combine the cream cheese, sugar and vanilla.

Use a medium cookie scoop to put a scoop of pumpkin batter into each muffin liner.

Add a heaping tablespoon of your cream cheese mixture to the center of the pumpkin batter, pushing it down just a bit.

Place one more scoop of pumpkin batter in each liner, filling it almost to the top.

Bake for 18-20 minutes, but at about 8 minutes pull the muffins out and sprinkle with raw cane sugar, then continue baking.

When a toothpick comes out clean, they are done.  Remove them from the pan and cool on a wire rack for 5-10 minutes (if you can wait that long!)

Serve your Pumpkin Roll Muffins with a cup of coffee and smile!

Looking for more breakfast baked goods??  Try out my Dangerously Addicting Sourdough Cinnamon Rolls or Sourdough English Muffins!

Pumpkin Roll Muffins Recipe

Print

Ingredients

• 2 eggs, room temperature
• 3/4 cup sugar
• 1 cup pumpkin puree
• 1/4 cup canola oil
• 1 Tbsp vanilla
• 7/8 cup buttermilk
• 3 Tbsp butter, softened
• 1 tsp white vinegar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground cloves
• 2 cups flour
• 4 oz cream cheese, softened
• 3 Tbsp sugar
• 1/2 tsp vanilla
• raw cane sugar

Instructions

1. Preheat your oven to 350°F. Line a muffin tin with liners. (I actually prefer a stone muffin pan!)
2. Whisk together the eggs, pumpkin, oil and sugar.
3. Add the white vinegar, salt, vanilla, buttermilk, and softened butter, whisking in. It will be lumpy from the butter, but that's OK.
4. Next, stir in the salt, cinnamon, nutmeg and ground cloves.
5. Combine the baking soda and flour and add to the bowl.
6. Gently stir with a spatula or wooden spoon until there are no more flour clumps. (The butter clumps will still be there.)
7. In a separate bowl, combine the cream cheese, sugar and vanilla.
8. Use a medium cookie scoop to put a scoop of pumpkin batter into each muffin liner.
9. Add a heaping tablespoon of your cream cheese mixture to the center of the pumpkin batter, pushing it down just a bit.
10. Place one more scoop of pumpkin batter in each liner, filling it almost to the top.
11. Bake for 18-20 minutes, but at about 8 minutes pull the muffins out and sprinkle with raw cane sugar, then continue baking.
12. When a toothpick comes out clean, they are done. Remove them from the pan and cool on a wire rack for 5-10 minutes (if you can wait that long!)
13. Serve your Pumpkin Roll Muffins with a cup of coffee and smile!

Recommended Products

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  American Bakeware 6 Cup Muffin Pan
• 
  OXO Good Grips Medium Cookie Scoop

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