Pumpkin Cinnamon Roll Muffins

Pumpkin cinnamon roll muffins came to life in my kitchen on a crisp autumn morning when I couldn’t decide between baking muffins or cinnamon rolls so I thought why not blend them into one. The result was a warm spiced treat with the ease of a muffin and the indulgent swirl of a cinnamon roll and now it’s my favorite excuse to turn on the oven as soon as fall hits.

They’re soft tender and packed with pumpkin flavor and that signature cinnamon sugar swirl makes every bite feel extra special. Whether I’m making them for a weekend brunch or just to cozy up on a weekday morning these muffins bring the perfect mix of comfort and sweetness without the fuss of yeast or rising time.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin puree – Adds moisture and rich fall flavor to the muffin base.
• All-purpose flour – Helps give the muffins structure and rise.
• Brown sugar – Adds sweetness and that caramel-like depth to both the batter and the swirl.
• Eggs – Bind the ingredients and create a soft tender crumb.
• Vegetable oil – Keeps the muffins moist and fluffy without making them greasy.
• Baking powder and baking soda – Work together to help the muffins rise beautifully.
• Cinnamon – Adds warm spice to both the batter and the sweet swirl.
• Nutmeg – Enhances the pumpkin flavor and makes the spice blend pop.
• Vanilla extract – Rounds out the sweetness and warms up the overall flavor.
• Salt – Balances all the sweetness and highlights the spice.
• Powdered sugar – Used in the glaze to create that sweet cinnamon roll drizzle.
• Milk – Thins the glaze to a perfect pourable consistency.

Tools You’ll Need

• Mixing bowls – One for the dry ingredients and one for the wet.
• Whisk – Great for blending ingredients evenly and breaking up lumps.
• Spatula – Helps fold everything gently and clean out every bit of batter.
• Muffin tin – Standard-sized tin is perfect for this recipe.
• Paper liners – Keeps cleanup easy and the muffins easy to serve.
• Measuring cups and spoons – For consistent and accurate results.
• Piping bag or zip-top bag – For swirling the cinnamon glaze on top.

Instructions

Step 1: Preheat the oven

I start by preheating my oven to 350°F and lining a muffin tin with paper liners.

Step 2: Mix the dry ingredients

In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.

Step 3: Combine the wet ingredients

In a separate bowl, I mix the pumpkin puree, brown sugar, eggs, oil, and vanilla extract until smooth and creamy.

Step 4: Make the batter

I slowly add the dry ingredients into the wet mixture and stir until just combined. I don’t overmix just enough so the batter is smooth and evenly incorporated.

Step 5: Fill the muffin cups

I scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. They rise beautifully, so no need to overfill.

Step 6: Make the cinnamon swirl

While the muffins bake, I whisk together powdered sugar, a little milk, and cinnamon to make a thick but pourable glaze. Then I transfer it to a small piping bag or zip-top bag and snip off the end.

Step 7: Bake and glaze

I bake the muffins for about 18–20 minutes, or until a toothpick comes out clean. Once they’ve cooled slightly, I drizzle the cinnamon glaze over each muffin in a spiral for that cinnamon roll look.

Tips

If you want a stronger cinnamon roll flavor, I’ve added a teaspoon of maple extract to the glaze and it’s amazing. You can also make a filling-style swirl by layering half the batter, sprinkling with cinnamon sugar, then topping with the rest of the batter. And if you like extra sweetness, a cream cheese drizzle works just as beautifully as the cinnamon one.

Ways to Serve

These muffins are a perfect addition to a fall brunch spread or served warm with a hot drink for an afternoon pick-me-up. I’ve even packed them into lunchboxes or brought them to potlucks and they disappear fast every time. They’re also great for gifting – just let the glaze set and wrap them in parchment and twine.

Frequently Asked Questions

Can I freeze pumpkin cinnamon roll muffins?

Yes! Freeze without glaze and add it fresh when ready to serve.

Can I make these muffins gluten-free?

Yes just use a 1:1 gluten-free flour blend and check that all other ingredients are gluten-free.

How long do these muffins stay fresh?

They stay soft and moist for 3–4 days in an airtight container at room temperature.

Can I add cream cheese filling?

Absolutely. Add a dollop of sweetened cream cheese into the center of each muffin before baking for a delicious surprise.

Is the glaze necessary?

The muffins are great without it, but the swirl definitely makes them feel like cinnamon rolls.

See You in the Kitchen

I hope you bake a batch of these pumpkin cinnamon roll muffins soon! They’re fun, flavorful, and full of fall coziness and I’d love to hear how you top or tweak yours. Save this recipe for your next chilly morning and make your kitchen smell like a cinnamon dream.

Happy Cooking!

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