pumpkin cinnamon roll muffins pumpkin cinnamon roll muffins Israeli Kitchen Pumpkin and apple in one pastry-inspired muffin? That's just how we roll. (Photo: Sarah Berkowitz)

Pumpkin apple cinnamon roll muffins

It's another pumpkin-spiced fall, made even tastier with this muffin-pastry mashup.

Print
  • Yield: Makes 16 muffins
  • Prep time: 30 minutes
  • Cook time: 20 minutes

Around here (in Atlanta) the weather is showing no sign of cooling off, but the bakers are getting into fall mode because, well, we can’t wait. No summer-that-overstays-its-welcome is going to keep us from whipping up some apple pumpkin deliciousness, and this recipe is just that.

It’s easy to make these into vegan cinnamon bun muffins using a cream cheese substitute in the glaze. For way less guilt and way more fiber, it calls for mostly whole grain flour. And did you notice the flaxseed? That’s how I roll – delicious baked goods, nod toward health consciousness. Life’s a balance!

Ingredients

  • 3 cups white whole wheat flour
  • 1 1/2 cup all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon pumpkin pie spice
  • Dash salt
  • 1 teaspoon vanilla
  • 1 cup plus 1 tablespoon Earth Balance
  • 1 1/4 cup unsweetened coconut milk
  • 1 tablespoon ground golden flaxseed
  • Filling

  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1 granny smith apple, very thinly sliced
  • Extra cinnamon
  • Squirt of fresh lemon juice
  • Glaze

  • 1/2 cup powdered sugar
  • 1/2 cup reduced fat cream cheese
  • Dash vanilla extract
  • 3 tablespoons orange juice or coconut milk

Directions

In a stand mixer, combine flours, baking powder, and salt. Add vanilla, and then slabs of Earth’s balance while mixer is on. With mixer still going, pour in coconut milk until dough comes together.

Transfer to a large piece of saran wrap, and sprinkle flaxseed over the dough. Work the flaxseed into the dough by kneading it.

Flatten into a disc, and refrigerate for 15-20 minutes.

In a small bowl, toss apple slices with a few dashes of cinnamon, and a squirt of fresh lemon juice. Set aside.

MIx all remaining filling ingredients.

Preheat oven to 375 degrees. Line two muffin pans with parchment liners.

Remove dough from fridge, and roll out to a rectangle roughly 20”x15”. Spread filling over the dough, and then place apple slices (not overlapping) in the center section.

Pumpkin cinnamon roll muffins It's ready to roll. (Photo: Sarah Berkowitz)

(Note: You can run a sharp knife carefully across the rows of apples to make rolling easier. Make sure not to slice into the dough!)

pumpkin cinnamon roll muffins A tight roll ensures the ingredients are evenly distributed. (Photo: Sarah Berkowitz)

Roll up tightly, and seal any open edges. Cut in half, and cut each half into 8 evenly spaced rolls.

Place into prepared muffin liners, and bake for 22 minutes or until muffins are done. Transfer to cooling rack.

Combine all glaze ingredients and stir until smooth. Drizzle over muffins. Eat. Repeat. Share.

Adapted from fooduzzi.com

pumpkin cinnamon roll muffins 'Tis the season for delightful baking. (Photo: Sarah Berkowitz)

Related Topics: Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen