Pumpkin Cinnamon Pull-Apart Muffins
with a Chocolate Orange Glaze
I’ve realized that I like to do some very eclectic flavor combinations that don’t exactly make for the simplest names. This hit me today at work when I told people I brought treats, and they’d ask what and I’d have to pause and say something like, “Um, it’s like a cinnamon roll but with pumpkin. And chocolate.”
1 cup milk (for sweeter bread, use sweetened condensed or evaporated milk)
2 envelopes (4 ½ t) yeast
1 29oz can pumpkin pie mix
2 ¼ cup sugar, divided
6 - 7 cups flour
2 cups mini chocolate chips
DirectionsProof yeast with ¼ cup warm water and ¼ cup sugar. Wait until frothy. While proofing, warm milk and melt butter together in a small pan on the stove. Add pumpkin to yeast mixture with 3 cups flour and salt and then add the milk and butter mixture. Add flour 1 cup at a time until smooth and consistent and elastic. Allow to rise in warm place until double.
Roll out like you would for cinnamon rolls. Spread melted butter and sprinkle with a cinnamon, sugar and nutmeg mixture. 1 cup sugar, 2 t cinnamon, ½ t nutmeg. Sprinkle with mini chocolate chips. Instead of rolling, cut into equal strips and stack strips on top of eachother. Cut into pieces and place in greased muffin tins.
Allow to rise in warm place until double.
Preheat oven to 350, bake for 20-25 minutes, until golden brown. Cool in pan for 10 minutes, then move to wire rack.
¼ cup packed brown sugar
½ cup cocoa powder
2T light corn syrup (this allows the glaze to harden instead of remaining gooey)
2T orange extract
1 ½ cup powdered sugar
Melt butter, brown sugar, milk, and extract together on stove top until boiling. Remove from heat and stir in powdered sugar. Drizzle on top of muffins. Serve warm or save for later.