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Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin Cinnamon Roll Muffins Recipe

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Jump to Recipe· 4.8 from 95 reviews

I absolutely love how this Pumpkin Cinnamon Roll Muffins Recipe brings together the cozy flavors of fall in such an easy and satisfying way. The pumpkin gives these muffins a tender, moist crumb, while the cinnamon swirl adds that classic cinnamon roll goodness we all crave. If you’ve ever wished for a quick morning treat with all that comforting flavor, you’ve just found it.

When I first tried this recipe, I was amazed at how simple it was to whip up a batch that tasted bakery-fresh but without the fuss of rolling dough. These Pumpkin Cinnamon Roll Muffins work beautifully for a weekend brunch, a sweet afternoon snack, or even to impress guests at your holiday gatherings. You’ll find that once you make these, they’ll quickly become your go-to pumpkin treat.

❤️

Why You’ll Love This Recipe

  • Effortless Flavor Fusion: Combines pumpkin and cinnamon roll flavors without complicated dough rolling.
  • Perfectly Moist Muffins: The pumpkin puree keeps these muffins wonderfully tender and soft.
  • Great For Any Occasion: Ideal for breakfast, brunch, or a sweet afternoon pick-me-up.
  • Easy to Customize: You can add nuts, spices, or even swap flour to suit your preferences.
The image shows a close-up view of a cinnamon swirl muffin with three visible layers. The bottom layer is a golden brown muffin base with swirls of darker brown cinnamon running through it, wrapped in a white paper liner with pleats. The middle layer is a slightly domed top with a spiral pattern that highlights the cinnamon swirl, giving a textured look with a golden brown and dark brown mix. The top layer is a white icing drizzled in a spiral shape following the muffin's swirls, slightly thick and creamy in texture. The muffin sits on a simple white plate placed on a white marbled surface with a few cinnamon sticks and a light dusting of cinnamon powder around it in soft focus. Photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

The ingredients in this Pumpkin Cinnamon Roll Muffins Recipe work together to make a balanced batter that’s flavorful and moist. I always recommend using canned pumpkin puree for consistent results unless you’re confident roasting your own pumpkin.

  • Pumpkin Puree: Adds natural moisture and that unmistakable fall flavor.
  • Melted Butter: Provides richness—feel free to substitute vegetable oil for a dairy-free option.
  • Granulated Sugar: Sweetens the batter gently, balancing the pumpkin.
  • Egg: Binds ingredients and adds structure.
  • Vanilla Extract: Enhances the sweetness and adds depth.
  • All-Purpose Flour: The base for the muffins’ texture, but can be swapped if you like.
  • Baking Soda and Baking Powder: Help the muffins rise and stay fluffy.
  • Salt: Balances out the sweetness and enriches flavor.
  • Ground Cinnamon: Key spice to echo the cinnamon roll vibe in the batter and swirl.
  • Melted Butter (for swirl): Creates that gooey cinnamon filling.
  • Brown Sugar: Adds caramel notes to the cinnamon swirl.
  • Powdered Sugar (for glaze): Sweetens the glaze with a silky texture.
  • Milk: Thins the glaze to the perfect drizzle consistency.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this Pumpkin Cinnamon Roll Muffins Recipe depending on the season or my mood—it’s a great base that welcomes a few personal touches without losing its charm.

  • Spice it Up: I sometimes add nutmeg or ground cloves to the batter for an extra cozy warmth that’s amazing on chilly mornings.
  • Nutty Crunch: Mixing chopped pecans or walnuts into the cinnamon swirl gives the muffins a delightful texture contrast.
  • Flour Swap: For a heartier twist, I’ve replaced half of the all-purpose flour with whole wheat flour—it adds nuttiness and nutrition.
  • Dairy-Free: Use vegetable oil instead of butter and a plant-based milk in the glaze to make this recipe completely dairy-free without sacrificing flavor.

How to Make Pumpkin Cinnamon Roll Muffins Recipe

Step 1: Prep and Mix Your Batter

Start by preheating your oven to 350 °F. Line a 12-cup muffin tin with liners or spray it well with nonstick spray to avoid sticking. In a medium bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined. This wet mixture is fragrant and creamy—don’t skip the vanilla; it really brings out the warm flavors.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This step ensures your leaveners and spices are evenly distributed, so you get consistent flavor and rise in every muffin.

Step 3: Bring It All Together

Gently fold the dry ingredients into the wet mixture. I like to fold by hand with a spatula rather than using a mixer here, just until you no longer see dry flour patches. Overmixing can make the muffins tough, so watch yourself! The batter will be a bit thick but smooth.

Step 4: Make the Cinnamon Swirl

In a small bowl, mix the melted butter, brown sugar, and cinnamon together for the swirl. This simple mix creates the gooey, sweet pockets of cinnamon you’re going to love inside each muffin.

Step 5: Layer the Batter and Swirl

Fill each muffin cup about halfway with your pumpkin batter. Then, spoon a small dollop of the cinnamon swirl mixture right on top. Add a little more batter to cover, and use a toothpick or skewer to gently swirl the cinnamon filling into the batter. This swirl creates that classic cinnamon roll effect without the rolling effort.

Step 6: Bake and Glaze

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. While the muffins cool on a wire rack, whisk together powdered sugar, vanilla, and milk until smooth for the glaze. When the muffins are just warm (not hot!), drizzle the glaze over the tops for that irresistible finishing touch.

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Pro Tips for Making Pumpkin Cinnamon Roll Muffins Recipe

  • Don’t Overmix the Batter: I learned this the hard way—overmixing leads to dense muffins, so fold gently just until combined.
  • Use a Toothpick for Swirling: A simple wooden skewer works perfectly to create pretty cinnamon swirls without blending everything.
  • Let Muffins Cool Slightly Before Glazing: Warm muffins absorb the glaze better but too hot and the glaze will melt off entirely.
  • Adjust Baking Time for Your Oven: Every oven is different, so start checking muffins at 20 minutes to avoid overbaking.

How to Serve Pumpkin Cinnamon Roll Muffins Recipe

The image shows a single cinnamon roll cupcake centered on a white plate with a white marbled surface underneath. The cupcake has a light brown base with visible dark brown cinnamon swirls inside the cake. On top, there is a thick layer of white icing drizzled in a spiral pattern matching the cupcake’s shape. The cupcake’s paper wrapper is white with light brown hints from the cake inside. Around the plate and blurred in the background, there are more similar cupcakes and cinnamon sticks, giving a warm, cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to top these muffins with a sprinkle of extra cinnamon or some chopped toasted pecans for a little crunch right before serving. Sometimes, a light dusting of powdered sugar adds a simple but lovely finishing touch.

Side Dishes

These muffins taste fantastic alongside a hot cup of coffee or chai tea. For brunch, I usually serve them with fresh fruit or a side of Greek yogurt to balance the sweetness.

Creative Ways to Present

For a festive fall party, I arrange the muffins in a circular pattern on a pretty platter with small pumpkins or autumn leaves around. Another fun idea is to serve them warm in a basket lined with a cozy cloth napkin for a homey, inviting vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Cinnamon Roll Muffins Recipe in an airtight container at room temperature for up to 3 days. This keeps them soft and moist, just like they were fresh out of the oven. If you need them to last a bit longer, refrigeration helps but tends to dry them out a bit.

Freezing

One of the things I love about this recipe is how well the muffins freeze. I freeze them unfrosted in a freezer-safe container or bag, then thaw at room temperature and add the glaze just before serving. This way, they taste freshly baked anytime.

Reheating

To reheat, I pop the muffins in the microwave for about 15-20 seconds or warm them briefly in the oven at 300°F for 5-7 minutes. This brings back their tenderness and freshness nicely, especially if they’ve been stored in the fridge or freezer.

FAQs

  1. Can I use fresh pumpkin instead of canned pumpkin puree?

    Yes, you can! To substitute fresh pumpkin, roast and puree it until smooth. Just be sure to strain out excess moisture by draining it in a fine mesh sieve or cheesecloth, so your batter doesn’t become too wet.

  2. How do I prevent the cinnamon swirl from sinking to the bottom?

    The key is layering the batter and swirl carefully: add half the batter first, then the cinnamon filling, followed by the remaining batter on top. Gently swirling with a toothpick will incorporate the filling without it all sinking.

  3. Can I make these muffins vegan?

    Definitely! Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water), use a plant-based butter or oil, and non-dairy milk for the glaze. They turn out just as tasty!

  4. What’s the best way to store the glazed muffins?

    After glazing, keep the muffins in an airtight container at room temperature for up to 2 days. If you want to store longer, refrigerate them but let them come to room temperature before enjoying for the best texture.

Final Thoughts

I really hope you give this Pumpkin Cinnamon Roll Muffins Recipe a try—you’ll love how it blends ease with those cozy, fall flavors. It’s become a favorite in my kitchen for busy mornings and casual get-togethers, and I bet it will be in yours, too. Once you make a batch, you’ll understand why my family can’t get enough of these sweet little delights!

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Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin Cinnamon Roll Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 95 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Pumpkin Cinnamon Roll Muffins offer a delightful twist on traditional muffins with a moist pumpkin base and a sweet cinnamon swirl inside. Finished with a smooth cream cheese glaze, they make a perfect cozy treat for fall or any time you crave a warm, spiced snack.

Ingredients

Units Scale

Muffin Batter

  • 1 cup canned pumpkin puree
  • 1/2 cup melted butter (or vegetable oil)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon

Cinnamon Swirl

  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon

Cream Cheese Glaze

  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2-3 Tbsp milk

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or spraying it with nonstick spray to ensure easy muffin removal.
  2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure they are fully incorporated and aerated.
  4. Mix Batter: Gently fold the dry ingredients into the wet pumpkin mixture just until combined. Be careful not to overmix to maintain tender muffins.
  5. Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and cinnamon until combined to create the cinnamon swirl topping.
  6. Assemble Muffins: Spoon batter into the muffin cups, filling each about halfway. Add a spoonful of the cinnamon swirl mixture on top of the batter in each cup, then cover with more batter. Use a toothpick to lightly swirl the cinnamon mixture into the batter for a marbled effect.
  7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops turn golden brown.
  8. Prepare Glaze: While the muffins cool, whisk together the powdered sugar, vanilla extract, and milk in a bowl until the glaze is smooth and pourable.
  9. Glaze Muffins: Drizzle the cream cheese glaze evenly over the slightly cooled muffins before serving to add a sweet finishing touch.

Notes

  • Add a pinch of nutmeg or cloves to the batter or swirl for extra warm spices.
  • Mix chopped nuts into the cinnamon swirl for added texture and crunch.
  • Substitute whole-wheat flour for all-purpose flour for a heartier, nuttier muffin.
  • Freeze muffins unfrosted and add the glaze after thawing for easy make-ahead convenience.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 250
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

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