Pumpkin Spice Cinnamon Rolls

These pumpkin spice cinnamon rolls are made with pumpkin puree and warming spices. They are topped with everyone’s favourite cream cheese frosting! These pumpkin spice cinnamon rolls are the perfect treat for any occasion.

It’s that time of year when everything turns pumpkin! Who doesn’t love waking up to a nice warm cinnamon roll? These cinnamon rolls are extra special and perfect for fall with the inclusion of pumpkin puree and warming spices - they are sure to quickly become everyones favourites! These cinnamon rolls are SO fluffy! An added bonus of the pumpkin puree is the beautiful orange colour it turns the dough. So pretty!

Overnight Pumpkin Cinnamon Rolls

You can make the recipe the day before and allow the rolls to rise in the fridge over night. Once the rolls are in the greased pan cover with plastic wrap and place in the fridge overnight. Pop them out of the fridge about a half hour before you want to bake (while your oven is pre-heating) and bake following the directions. That way you can have delicious warm cinnamon rolls when you wake up!

Tips for making for Pumpkin Spice Cinnamon Rolls

Okay - are we ready to start baking? Here are some tips for making these delicious Pumpkin Spice Cinnamon Rolls:

1. Don’t over heat your milk: If your milk is too hot you will likely kill your yeast and your cinnamon rolls won’t rise. If you find it too hot to touch then the yeast will too!

2. Flour your work surface: To keep the dough from sticking make sure you flour your work surface generously. I would also recommend flouring your rolling pin.

3. Use room temperature butter for the filling: I like to mix my filling ingredients into the butter to get a nice even filling. Room temperature butter makes it easier to mix and spread.

Pumpkin Spice Cinnamon Rolls

Makes: 12-15 cinnamon rolls

Ingredients:

For the dough

1 package quick rise yeast (2 1/4 tsp)

½  c warm milk 

¼ c butter

½ c pumpkin puree 

¼  c sugar 

1 egg

3 ⅔ c flour 

½  tsp salt

For the Filling 

½ butter, softened 

¼ c brown sugar 

1 ½ tsp cinnamon 

½ tsp nutmeg 

¼ tsp cloves 

¼ tsp ginger

For the Cream Cheese Glaze 

¼  c butter, at room temperature 

4 oz cream cheese, softened 

1 ½  c icing sugar 

1 tsp vanilla

Directions

In a small saucepan warm together the milk and butter, until the butter is just melted. Transfer mixture to a bowl or measuring cup and let cool slightly before adding in the yeast. Let it stand for 5 minutes. The yeast should start to foam in the milk.  

In a stand mixer, fitted with a paddle attachment, over medium speed beat together pumpkin puree, sugar and the egg. Slowly add in the milk and yeast mixture. Mix in the flour and salt. Until just combined. Switch to a dough hook, and mix until a smooth dough forms (3-5 minutes).  Place dough in a greased bowl and cover. Let rise until doubled in size. 

To create the filling, in a small bowl, mix together butter, brown sugar and spices until smooth. 

On a lightly floured surface, roll out dough into a long rectangle roughly 16 by 12 inches. Evenly spread the butter and cinnamon mixture over the dough. From one of the long ends, roll the dough into a log, pinch the ends together to seal.  Cut into 12-15 rounds. Place cinnamon buns in a pie plate or cake pan. Cover and let rise until doubled in size. *If you would like to bake the dough the next day, let rise overnight in the fridge. 

Preheat the oven to 350F. Bake cinnamon rolls for 30 minutes or until golden brown. 

While the cinnamon rolls are baking, in a stand mixer fitted with a paddle attachment over medium to high speed, beat together butter and cream cheese until light and fluffy. Add in icing sugar and vanilla, beat until smooth. 

Top warm cinnamon rolls with cream cheese glaze. Enjoy! 

Pumpkin Muffins with Pecan Streusel

These moist pumpkin spice muffins are topped with a delicious crunchy pecan streusel. They are perfect for breakfast, as a snack or anytime really! Enjoy!

I have been eating these spiced pumpkin muffins all week. They are the perfect quick fall breakfast or snack. The pumpkin muffins are full of delicious warm autumn spices and have just the right amount of pumpkin flavour. The pureed pumpkin keeps these muffins super moist and full of flavour. The muffins are topped with a delicious crunchy peach streusel. The streusel adds both a hint of sweetness and nuttiness to these already delicious muffins!

These pumpkin spice muffins are perfect to throw together to enjoy during the week. Made with basic ingredients these pumpkin pecan muffins come together quickly and are ready in under an hour. The recipe below is written using a stand mixer but these muffins can easily be made without - just use a whisk for the wet ingredients and a spatula or wooden spoon to combine.

The pecan streusel topping adds a delicious crunch to the pumpkin muffins. The pecan streusel has pecans, pumpkin seeds, brown sugar, oats, flour, cinnamon and butter which all together create a delicious crumb topping for the pumpkin muffins. Full of nutty flavour with just a hint of spice - don’t skimp on the topping!

Pumpkin Muffins with Pecan Streusel

Makes 24 muffins

Ingredients

For the Muffins

2 ½ c flour 

1 tsp baking powder 

1 tsp baking soda 

½ tsp salt 

1 tsp cinnamon 

½ tsp nutmeg 

¼ tsp ground cloves 

¼ tsp ground pepper 

1 ½ c pumpkin puree 

¾ c sugar

½ c brown sugar

2 eggs 

½ c vegetable oil 

1 tsp vanilla extract

½ sour cream or greek yogurt 

For the Pecan Streusel Topping

½ c flour 

½ c oats 

½ c pumpkin seeds 

½ c chopped pecans 

¼ sugar 

1 tsp cinnamon 

½ c butter, melted 

Directions

Pre-heat oven to 350F. Line muffin tins with cupcake liners and set aside.

In medium bowl whisk together flour, baking soda, baking powder, salt and spices. In the bowl of a stand mixer, beat together pumpkin, sugar, brown sugar, eggs, vegetable oil, vanilla, and sour cream until combined. With the mixer on low, add the dry ingredients to the wet and mix until combined. Evenly divide batter between muffin wells. Liners should be approx. 2/3s full.

To make the pecan streusel: In a bowl stir together flour, oats, pumpkin seeds, pecans, sugar and cinnamon. Stir the melted butter into the dry mixture until large corse crumbs form. Sprinkle each muffin with streusel topping.

Bake for 18-20 mins or until a toothpick inserted into the center comes out clean. 

Pumpkin Scones (Video)

Moist and delicious spiced pumpkin scones!

I’m back with another pumpkin recipe! I am also super excited because I have a video of this recipe to share with you as well! These scones are quick and easy to make. Just make sure you use cold butter to get that perfect flaky texture!

I have a thing for scones and these just might be my favourite flavour yet! They have just the right amount of spice and are perfectly moist. These pumpkin scones have the perfect texture. They have that slightly crisp top with a softer flaky centre. Enjoy your pumpkin scones with a big mug of coffee or tea (or as we discovered on girls night… a glass of red wine! Something about the pumpkin and spices paired really well with the red wine).

Pumpkin Scones

Makes: 8 Large Scones

Ingredients:

½ c pumpkin puree

1 egg

¼ c heavy cream

2 c flour

½ c sugar

1 tsp pumpkin pie spice

2 tsp baking powder

½ tsp salt

½ c butter, cold & cut in cubes

Directions:

Pre-heat oven to 425F. Line a baking sheet with parchment paper and set aside.

In a small bowl whisk together pumpkin puree, egg, and heavy cream, set aside. In a large bowl whisk together flour, sugar, pumpkin pie spice, baking powder and salt. Cut butter into flour mixture, until mixture resembles wet sand. Mix wet ingredients into dry until combined. Turn dough out onto a floured surface and kneed dough into a ball. Flatten dough into a large round disk and cut into 8 even wedges.

Evenly place scones onto prepared baking sheet and brush with heavy cream. Bake scones for 14 minutes or until bottoms are lightly browned. Remove from oven and allow scones to cool completely on a wire rack.