Cinnamon-Roll topped pumpkin muffins.
2.March.2011 § 7 Comments
The title is a lie, it’s more three mini cinnamon rolls, upon a moist, chewy pedestal.But I think the title sounds a little healthier.
I started off my making the dough from “Don’t Eat off the Sidewalk’s!” recipe for pumpkin cinnamon rolls. Something I’ve always wanted to try, but I never had my fat pants ready before. I halved the recipe for the dough because, well, I didn’t want extra cinnamon rolls laying around the dorm.
While those were rising I made the muffins:
½ cup pumpkin
¼ cup unsweetened apple sauce
1/8th cup almond milk + 1 tbsp
½ cup brown sugar
Mix then add
½ cup all purpose flour
½ cup whole wheat
cinnamon and ginger to taste
1/8th tsp of salt and baking soda
Then mix again!
Then I made the filling for the rolls (I made the whole recipe because I love cinnamon bun filling.
Roll out the dough thin, slather it with filling then roll it up into mini rolls (I only rolled em once or twice before cutting off the roll from the rest of the dough. Then I sliced them pretty thin. You’ll want 36.
Put three on each muffin
325 for 25 minutes.
Let sit for 10 minutes
Then top with the icing
Makes 12 muffins. One of which I downed immediately with unsweetened almond milk and a banana. The perfect lazy-day breakfast if you promise to eat healthy for the rest of the day.
Time to hit the gym.