If you adore everything pumpkin-spiced and baked to perfection, you are going to fall head over heels for these Pumpkin Cinnamon Roll Muffins. They bring together the cozy warmth of cinnamon rolls with the rich, moist texture of pumpkin muffins, creating a treat that’s bursting with fall flavor and a touch of creamy sweetness. Whether you’re looking for a comforting breakfast, an afternoon snack, or a crowd-pleasing dessert, these Pumpkin Cinnamon Roll Muffins are a delightful way to celebrate the season’s best flavors in every bite.

Pumpkin Cinnamon Roll Muffins Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pumpkin Cinnamon Roll Muffins lies in the simplicity and quality of the ingredients. Each component plays a vital role in crafting the perfect balance of moistness, sweetness, and spice that defines this tempting treat.

Pumpkin puree: Adds moisture, vibrant color, and that unmistakable autumn flavor.

Melted butter: Provides richness and a tender crumb; you can substitute with vegetable oil for a lighter option.
Granulated sugar: Sweetens the batter just right without overpowering the spices.

Large egg: Binds the ingredients and contributes to the fluffy texture.
Vanilla extract: Amplifies the sweetness and adds depth to the flavor profile.

All-purpose flour: Gives structure to the muffins while keeping them soft.
Baking soda and baking powder: Work together to ensure a perfect rise and tender crumb.
Salt: Balances sweetness and enhances the other flavors.

Ground cinnamon: Infuses that classic spicy warmth throughout the batter.
Cinnamon swirl ingredients: Melted butter, brown sugar, and cinnamon combine to create a luscious, gooey ribbon inside each muffin.
Cream cheese glaze ingredients: Powdered sugar, vanilla, and milk make a silky glaze that tops off the muffins with just the right touch of sweetness and tang.

How to Make Pumpkin Cinnamon Roll Muffins

Step 1: Prepare Your Tools and Oven

Preheat your oven to 350°F and get your 12-cup muffin tin ready by lining it with paper liners or giving it a good spray of nonstick cooking spray. This initial step ensures your muffins bake evenly and come out effortlessly once done.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, melted butter, sugar, egg, and vanilla extract. Mixing these first ensures a smooth, cohesive base that will make your muffins incredibly moist and flavorful.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This blend not only provides structure but also evenly distributes the warm, comforting spices that define these muffins.

Step 4: Bring Wet and Dry Components Together

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix here—doing so keeps your Pumpkin Cinnamon Roll Muffins tender and soft rather than dense.

Step 5: Prepare the Cinnamon Swirl

In a small bowl, mix melted butter, brown sugar, and cinnamon to create the luscious swirl filling. This little secret layer gives the muffins that irresistible cinnamon roll twist everyone will love.

Step 6: Assemble and Swirl the Muffins

Fill each muffin liner halfway with batter, spoon a dollop of the cinnamon swirl mixture on top, and then add more batter to fill almost to the top. Use a toothpick to lightly swirl the cinnamon mixture into the batter for those classic cinnamon roll swirls.

Step 7: Bake to Perfection

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops have turned a gorgeous golden hue. The aroma filling your kitchen at this point is truly unbeatable!

Step 8: Drizzle with Cream Cheese Glaze

While the muffins cool slightly, whisk together powdered sugar, vanilla extract, and milk to create a smooth glaze. Drizzle this over the warm, but not hot, muffins for a delightful finishing touch that mimics the iconic cinnamon roll topping you crave.

How to Serve Pumpkin Cinnamon Roll Muffins

Garnishes

These muffins shine on their own, but for an extra-special touch, sprinkle the glaze with a pinch of cinnamon or add a few chopped pecans on top. A small dollop of cream cheese frosting instead of the glaze also makes a luscious treat.

Side Dishes

Pairing these Pumpkin Cinnamon Roll Muffins with a simple cup of hot coffee, spiced chai tea, or even a glass of cold milk makes for an inviting treat. They also go wonderfully alongside a fresh fruit salad or a bowl of warm apple compote for a well-rounded breakfast or snack.

Creative Ways to Present

Turn these muffins into a festive centerpiece by arranging them on a tiered stand surrounded by autumn leaves and cinnamon sticks. Alternatively, serve them warm with a scoop of vanilla ice cream for a decadent dessert twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to two days. Keeping them sealed prevents them from drying out while maintaining their wonderful moistness and flavor.

Freezing

These muffins freeze beautifully! Once fully cooled, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months, making them perfect to enjoy later or to prep for busy mornings ahead.

Reheating

To enjoy these muffins at their freshest after storing or freezing, warm them in the microwave for about 20 seconds or in a preheated oven at 350°F for 5 to 7 minutes. This reheating method brings back their soft texture and melts the glaze slightly for that just-baked feeling.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can work but requires cooking and pureeing yourself, plus it may have a slightly different moisture content affecting the texture. Canned pumpkin puree is recommended for consistency and ease.

Are these muffins vegan-friendly or can they be made dairy-free?

You can replace butter with a plant-based alternative and use a flax or chia egg substitute to make the recipe vegan-friendly. The glaze can be adjusted with non-dairy milk and vegan powdered sugar as well.

What is the best way to swirl the cinnamon filling?

After adding the cinnamon swirl on top of the batter, use a toothpick or thin knife to gently cut through the batter vertically and horizontally, creating a marbled effect without mixing everything fully together.

Can I add nuts or chocolate chips to the muffins?

Absolutely! Chopped pecans, walnuts, or mini chocolate chips make fantastic additions to these muffins and add delightful texture and flavor variations.

How long do Pumpkin Cinnamon Roll Muffins stay fresh?

When kept at room temperature in an airtight container, they stay fresh for about two days. Refrigeration can extend their life up to a week, but it may slightly dry them out unless well wrapped.

Final Thoughts

There is something irresistibly comforting about the cozy flavors packed into these Pumpkin Cinnamon Roll Muffins. They’re perfect for sharing with loved ones or indulging in a quiet moment with a warm drink. I highly encourage you to give this recipe a try—the joyful smiles and delightful aromas that follow are more than worth the effort!

Pumpkin Cinnamon Roll Muffins Recipe

★★★★★

5 from 19 reviews

Author: lina
Total Time: 35 minutes

Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Cinnamon Roll Muffins are a delightful fall-inspired treat combining moist pumpkin-flavored muffin batter with a rich cinnamon-sugar swirl and finished with a smooth cream cheese glaze. Perfect for breakfast or a cozy snack, they deliver the warm spices of cinnamon and the subtle sweetness of pumpkin in every bite.

Instructions

Preheat and Prepare: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners or spray it well with nonstick cooking spray to prevent sticking.
Make the Wet Mixture: In a large bowl, whisk together the canned pumpkin puree, melted butter (or oil), granulated sugar, egg, and vanilla extract until the mixture is smooth and homogeneous.

Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening and spice.
Combine Wet and Dry: Gently fold the dry ingredients into the wet pumpkin mixture just until combined. Be careful not to overmix, as this can lead to dense muffins.
Prepare Cinnamon Swirl: In a small bowl, combine the melted butter, brown sugar, and cinnamon for the swirl filling and stir until smooth and combined.

Assemble Muffins: Spoon muffin batter halfway into each muffin cup. Add a spoonful of the cinnamon swirl mixture on top of the batter and then add more batter to fill each cup almost to the top. Use a toothpick to swirl the cinnamon mixture lightly through the batter for a marbled effect.
Bake: Bake the muffins in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Make Glaze: While the muffins are cooling, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until the glaze is smooth and pourable.

Glaze and Serve: Drizzle the cream cheese glaze over the slightly cooled muffins. Allow the glaze to set for a few minutes before serving for best texture and flavor.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Do not overmix the batter to keep the muffins light and fluffy.

Feel free to substitute melted butter with vegetable oil for a dairy-free option.
The glaze can be adjusted in thickness by adding more milk for a thinner glaze or more powdered sugar for a thicker consistency.
Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

These muffins can also be frozen for up to 2 months; thaw before glazing.

Prep Time: 15 minutes
Cook Time: 20 minutes

Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 260 kcal
Sugar: 18 g

Sodium: 220 mg
Fat: 12 g
Saturated Fat: 5 g

Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 33 g

Fiber: 2 g
Protein: 3 g
Cholesterol: 40 mg

Keywords: pumpkin muffins, cinnamon swirl, fall recipes, breakfast muffins, cream cheese glaze, pumpkin spice, easy muffins