[This post is sponsored by my friends at So Delicious! We’re using their Organic Unsweetened Vanilla Coconutmilk for these Vegan Pumpkin Spice Cinnamon Roll Muffins.]
We are falling into fall the best way we can, friends.
Can you even with these?!
I’m beaming from ear-to-ear today. We’re mashing like…three desserts into one. Pumpkin pie, cinnamon rolls, and muffins.
That’s a new record. Even for me.
This might be my ultimate dessert. When I crave dessert, sometimes I crave chocolate, but most of the time, I just crave crunchy sugar.
Is that weird?
Not in a, “give me a spoonful of sugar” kind of way. More in a, “I want crunchy sugar on top of a delightfully warm and fluffy baked good” kind of way.
Add in some cinnamon, some pumpkin, and an adorably delicious swirl of carbs?
This is fall in a cute little muffin tin.
Aren’t these muffins just the cutest little things ever?
- Thanks!
- Agreed!
- They’re way easier to make than they look!!!
The dough is essentially a pie dough. A sugarless pie dough. I know. But trust me, there’s enough sugar in the swirl and on top to keep these muffins sweet. But the pie dough comes together like a breeze.
Flour, pumpkin pie spice, baking powder, salt, vegan butter, and So Delicious Organic Unsweetened Vanilla Coconutmilk. Mix together in your stand mixer and you’re done.
You know, when I first started my blog, I was convinced that I would never use any “vegan ingredient” replacements in my recipes because they were hard for my readers to find in stores.
Brands like So Delicious have changed that. And I love that.
We can be plant-based and choose high-quality ingredients in one trip to the grocery store. 2018 is so cool!
I adore (like, hardcore adore) So Delicious’ Organic Unsweetened Vanilla Coconutmilk. Ahh. It’s great in coffee, but it’s extra great in these cinnamon roll muffins. It’s super thick (or “thiccc” as the cool kids say these days), so it adds a fabulous richness and softness to this dough! Plus, the vanilla flavor lets us omit vanilla extract which has been super $$$$$$$ recently, right?
It’s so good, and you should absolutely, positively pick up a carton the next time you’re at the store and let me know what you think!
Moving onto the filling. Instead of using butter as our “spread” in the middle like in normal cinnamon rolls, we’re using pureed pumpkin. Because:
- Why not?
- Tis the season!
- It’s not as…slippy as butter
I don’t know why no one has told Mother Nature yet, but it’s still like 95 degrees outside. In September! When I first tested this recipe, I used vegan butter in the filling and it was a mess. There was melted butter, sugar, and dough everywhere.
Pumpkin is so much better here. Plus, it’s more festive! Especially when you cover it in a cinnamon-sugar-pumpkin-pie-spice blanket.
I want to snuggle myself under this blanket throughout the entire fall.
You guys need to make these cute Vegan Pumpkin Spice Cinnamon Roll Muffins this fall!
My taste testers went bonkers over them. As did I. Pretty sure I had 3 in the first day I made them. Living my best life over here.
Live your best life and make these cuties!
PrintVegan Pumpkin Spice Cinnamon Roll Muffins
Hello, fall! Part pumpkin pie, part cinnamon roll, part muffin, and 100% delicious. The perfect fall dessert!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: muffins
- Method: baking
- Cuisine: American
Ingredients
DOUGH:
- 4 and 1/2 cups all-purpose flour, plus more for rolling
- 2 Tbsp. baking powder
- 1 Tbsp pumpkin pie spice
- pinch salt
- 1 cup and 1 Tbsp. cold vegan butter, cut into small cubes
- 1 and 1/4 cup cold So Delicious Organic Unsweetened Vanilla Coconutmilk
FILLING:
- 1 cup brown sugar
- 1 Tbsp. and 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/3 cup pumpkin puree
TOPPING:
- granulated sugar for sprinkling
Instructions
- Add your flour, baking powder, pumpkin pie spice, and salt in the bowl of your stand mixer with the paddle attachment attached. Mix on low to combine.
- Add your vegan butter, one chunk at a time, with the stand mixer running on low. Drizzle in your coconutmilk and mix until the dough forms a ball and pulls away from the sides of the bowl.
- Remove the dough from the stand mixer, form it into a disk, and wrap in plastic wrap. Allow it to rest in the fridge for 15 minutes.
- Meanwhile, preheat your oven to 390 degrees F. Line a 12-cup muffin tin with liners.
- Mix your brown sugar, pumpkin pie spice, and cinnamon for the filling in a medium bowl. Set aside.
- Remove your dough from the fridge, place it on the back of a baking pan or large cutting board, and roll the dough into a flat 16″ x 11″ rectangle. Spread with your pumpkin puree and sprinkle with your brown sugar mixture, making sure to cover the entire rectangle.
- Tightly roll the dough from the long side. If it’s particularly warm and the dough is getting too warm, take the entire log on the baking pan or cutting board and place in the fridge to chill for 10 minutes. Cut into 12 equal pieces.
- Place the rolls in the muffin tins (they’re big, so they might not reach the bottom of the muffin tin – that’s okay!), and bake for 20-25 minutes, or until slightly golden on top.
- Remove from the oven and immediately remove the muffins from the tin and place them on a cooling rack. Sprinkle with sugar while hot so that it sticks. Allow to cool slightly and enjoy!
Notes
Adapted from Violet Bakery’s Cinnamon Buns
These sound sooo good, the perfect fall recipe. I love the idea of using pumpkin puree instead of butter!
Is a stand mixer a must for this recipe? I would love to try this recipe but I’m a little worried because I only have a hand mixer. What are your thoughts?
You can use a hand mixer!