Pumpkin Cinnamon Roll Muffins Recipe

If you’re looking to cozy up your mornings or impress your guests with a delightful twist on a classic treat, these Pumpkin Cinnamon Roll Muffins have you covered. Imagine soft, tender muffins bursting with rich pumpkin flavor, swirled with a cinnamon-sugar surprise in the middle, and finished with a luscious cream cheese glaze that melts in your mouth. These muffins combine the warmth of autumn spices with the comforting texture of your favorite cinnamon rolls, all baked into easy-to-share, portable bites. Trust me, once you try these Pumpkin Cinnamon Roll Muffins, they’ll become a beloved staple on your breakfast or brunch table.

Ingredients You’ll Need

The magic of these Pumpkin Cinnamon Roll Muffins lies in their simple, wholesome ingredients that come together to create that perfect balance of flavor, moisture, and spice. Each ingredient plays a key role—from the velvety pumpkin puree that adds moisture and color, to the touch of cinnamon that infuses each bite with warmth.

• 1 cup canned pumpkin puree: Adds natural moisture and autumn flavor, keeping muffins tender.
• ½ cup melted butter (or vegetable oil): Brings richness and a tender crumb texture.
• ¾ cup granulated sugar: Sweetens the batter just right without overpowering.
• 1 large egg: Binds ingredients and provides structure for the muffins.
• 1 teaspoon vanilla extract: Enhances all the flavors with a sweet, aromatic note.
• 1½ cups all-purpose flour: The base that gives the muffins their soft but sturdy form.
• 1 teaspoon baking soda: Helps the muffins rise beautifully and adds lightness.
• 1 teaspoon baking powder: Works with the baking soda to create a tender crumb.
• ½ teaspoon salt: Balances sweetness and enhances flavor depth.
• 1 teaspoon ground cinnamon: The star spice that makes these muffins warm and inviting.
• For the cinnamon swirl: ¼ cup melted butter, ¼ cup brown sugar, and 1 teaspoon ground cinnamon create a gooey, sweet core inside each muffin.
• For the cream cheese glaze: ½ cup powdered sugar, ½ teaspoon vanilla extract, and 2–3 tablespoons milk for a silky, irresistible finish.

How to Make Pumpkin Cinnamon Roll Muffins

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350 degrees Fahrenheit to ensure it’s perfectly hot when your batter is ready. Line a 12-cup muffin tin with paper liners or grease well with nonstick spray. This makes sure your muffins don’t stick and come out looking picture-perfect.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined. The pumpkin lends a creamy texture, while the butter and sugar create the perfect sweet base.

Step 3: Combine Dry Ingredients Separately

In a different bowl, whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon. This step evenly distributes the leavening agents and spices, which is crucial for that even rise and warm flavor in every bite of your Pumpkin Cinnamon Roll Muffins.

Step 4: Fold Dry Ingredients into Wet

Gently fold the dry ingredients into the wet pumpkin mixture. Be careful not to overmix; the batter should just come together for tender muffins. Overmixing can make muffins dense and tough, which we definitely don’t want!

Step 5: Prepare the Cinnamon Swirl Mixture

In a small bowl, stir together the melted butter, brown sugar, and cinnamon to create the luscious cinnamon swirl. This little filling will sneak inside each muffin and deliver that signature cinnamon roll surprise.

Step 6: Assemble the Muffins

Fill each muffin cup halfway with the batter, then spoon on a generous amount of the cinnamon swirl mixture. Top with more batter until the cups are almost full. Use a toothpick to swirl the cinnamon mixture gently through the batter for a beautiful marbled effect. This technique ensures each bite has a perfect balance of muffin and cinnamon sweetness.

Step 7: Bake to Golden Perfection

Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. This baking time is key to making sure the center sets without drying the muffins out.

Step 8: Whisk and Drizzle the Cream Cheese Glaze

While the muffins bake, whisk together powdered sugar, vanilla extract, and milk until smooth and creamy. After the muffins cool just slightly, drizzle this glaze over the tops for that classic, irresistible finish that pulls it all together.

How to Serve Pumpkin Cinnamon Roll Muffins

Garnishes

For an extra special touch, sprinkle a pinch of cinnamon or nutmeg over the glaze to amp up the cozy spice vibe. A few chopped pecans or walnuts on top add a satisfying crunch and nutty flavor that pairs beautifully with the pumpkin.

Side Dishes

These muffins shine brightest paired with a steaming cup of chai tea, coffee, or even a spiced latte. You can also serve them alongside creamy scrambled eggs or a fresh fruit salad to balance sweetness and make it a complete, satisfying breakfast.

Creative Ways to Present

For a fun brunch buffet, arrange the muffins on a rustic wooden board with small bowls of butter, cream cheese, or honey for guests to customize. Alternatively, serve them warm in a basket lined with a cozy cloth napkin — it makes for an inviting, homey display that everyone will love.

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin Cinnamon Roll Muffins fresh by storing them in an airtight container at room temperature for up to three days. This helps maintain their soft crumb and keeps the cinnamon swirl nice and gooey.

Freezing

These muffins freeze wonderfully. Once completely cooled, wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag. They can be frozen for up to three months — just thaw at room temperature when you’re ready to indulge.

Reheating

To reheat, pop a muffin in the microwave for 15 to 20 seconds or warm in a 325-degree oven for about 10 minutes. This gently revives their softness and warms the cinnamon swirl, making them taste freshly baked again.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! If using fresh pumpkin, roast and puree it until smooth. Keep in mind that canned pumpkin has a consistent moisture level, so fresh puree may slightly alter the texture, but your muffins will still be deliciously fresh.

What can I substitute for cream cheese glaze if I prefer something lighter?

If cream cheese glaze feels too rich, try a simple powdered sugar glaze with lemon juice or maple syrup for a bright or sweet alternative that still complements the pumpkin and cinnamon perfectly.

Are these muffins gluten-free friendly?

You can make these Pumpkin Cinnamon Roll Muffins gluten-free by swapping the all-purpose flour with a gluten-free blend. Just be sure your blend contains xanthan gum or another binder for structure — the texture will still be tender and satisfying.

How can I prevent the cinnamon swirl from sinking to the bottom?

Swirling the cinnamon mixture gently into the batter and layering it in the muffin cups as described helps. Overly thin batter or too much swirling may cause sinking, so stick to the step-by-step layering for best results.

Can I make these muffins vegan?

Yes! Use a plant-based butter or oil, substitute the egg with a flax or chia egg, and ensure your glaze uses a plant-based milk. These tweaks keep the muffins moist and flavorful while being plant-friendly.

Final Thoughts

There’s something truly special about biting into a warm, fluffy Pumpkin Cinnamon Roll Muffin, with its cozy spices and sweet swirl delight. Whether you’re baking for a lazy weekend breakfast, a festive gathering, or simply to treat yourself, these muffins never disappoint. So go ahead, gather your ingredients, and fill your kitchen with the wonderful aromas of pumpkin and cinnamon — I promise these muffins will quickly become one of your all-time favorites too!

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