Pumpkin Cinnamon Roll Muffins Recipe

I absolutely love this Pumpkin Cinnamon Roll Muffins Recipe because it combines the cozy flavors of fall with the fluffy, comforting texture of a muffin. When I first tried it, I couldn’t believe how easy it was to get that perfect cinnamon swirl nestled inside each bite—just like a cinnamon roll but so much easier to eat on the go. You’ll find these muffins perfect for breakfast, a midday snack, or even a sweet treat with your coffee.

What makes this recipe really stand out is how the pumpkin puree keeps every muffin moist and tender, while the cinnamon swirl adds a little burst of sweetness and spice. Plus, the cream cheese glaze on top? Absolute magic. If you’re looking for a fun twist on traditional cinnamon rolls that you can whip up in under an hour, this Pumpkin Cinnamon Roll Muffins Recipe is definitely worth trying.

this …

Ingredients You’ll Need

I love how the combination here balances spice, moisture, and that iconic cinnamon roll sweetness. When shopping, fresh spices and good-quality canned pumpkin make a difference you can taste.

• canned pumpkin puree: Not pumpkin pie filling—just pure pumpkin for that rich, natural flavor and moisture.
• melted butter: Adds richness; you can swap for vegetable oil if you want a lighter option.
• granulated sugar: Sweetens the batter evenly without overpowering the pumpkin’s earthiness.
• large egg: Binds the ingredients and gives the muffins structure.
• vanilla extract: Enhances all the flavors; don’t skip this!
• all-purpose flour: The base that gives these muffins their tender crumb.
• baking soda and baking powder: Both help the muffins rise just right and stay fluffy.
• salt: A pinch to balance flavor.
• ground cinnamon: The star spice that makes these pumpkin muffins taste like fall.
• brown sugar (for the swirl): Gives the cinnamon swirl a deep, caramel note.
• powdered sugar, milk, and vanilla (for the cream cheese glaze): Simple ingredients that create an irresistibly smooth glaze.

Variations

I like to switch things up depending on the season or my mood, and honestly you can easily customize this Pumpkin Cinnamon Roll Muffins Recipe to fit your taste or dietary needs. Don’t hesitate to experiment with spices or textures!

• Add a pinch of nutmeg or cloves: I’ve found this adds a lovely extra layer of warmth and complexity that feels very autumnal.
• Include chopped nuts in the swirl: My family loves the crunch from pecans or walnuts mixed into the cinnamon sugar—totally worth it.
• Swap whole wheat flour for all-purpose: This gives the muffins a heartier texture and a bit more fiber without losing softness.
• Freeze muffins unfrosted: I freeze them without glaze, then drizzle the glaze after thawing for a fresh-baked taste any time.

How to Make Pumpkin Cinnamon Roll Muffins Recipe

Step 1: Prep Your Tools and Oven

Start by preheating your oven to 350°F and lining a 12-cup muffin tin with liners or giving it a good spritz with nonstick spray. Getting this set up early helps keep the process smooth and saves you from rushing later. Trust me, evenly sized muffins bake best when the oven’s fully preheated.

Step 2: Mix the Pumpkin Batter

In a mixing bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined. I like to use a whisk here to break up any lumps and get a silky batter—that way your muffins come out perfectly even. It’s tempting to dump the ingredients all together but doing it in steps really helps control the texture.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Mixing these well first ensures the leavening spreads evenly and you get that consistent spice flavor in each bite. Using fresh baking powder and soda makes a surprising difference in rise and fluffiness.

Step 4: Fold to Combine

Gently fold the dry ingredients into the wet mixture just until combined. This is key—overmixing can make muffins tough, which I used to accidentally do all the time! Stop folding as soon as you don’t see any dry streaks; lumps are okay. This helps keep your muffins tender and light.

Step 5: Prepare the Cinnamon Swirl

In a small bowl, stir together melted butter, brown sugar, and ground cinnamon until it forms a smooth, sticky mixture. This swirl is where all the magic of the cinnamon roll flavor starts, and it’s so simple. If your butter is still warm, the sugar dissolves nicely, making a gorgeous swirl that contrasts with the pumpkin base.

Step 6: Assemble Your Muffins

Fill your muffin cups halfway with the pumpkin batter, then add a spoonful of cinnamon swirl on top. Add more batter over the swirl to nearly fill the cups, then use a toothpick or skewer to lightly swirl the cinnamon mixture—it’s okay if it’s messy; that rustic swirl looks great once baked. This part is so fun and the swirl really makes these muffins special.

Step 7: Bake to Golden Perfection

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and the muffin tops turn golden brown. I usually start checking around 20 minutes to avoid overbaking. Keep an eye on your oven’s quirks and I promise you’ll get perfect results every time. Let the muffins cool for a bit before glazing—they’re easier to handle that way.

Step 8: Whisk and Drizzle the Cream Cheese Glaze

While the muffins cool, whisk together powdered sugar, vanilla extract, and milk until smooth and drizzle-able. I like to add milk a little at a time until the glaze is just the right consistency—not too runny but not super thick either. Drizzle it generously over your slightly cooled muffins and watch them turn from delicious to downright addictive.

How to Serve Pumpkin Cinnamon Roll Muffins Recipe

Garnishes

I usually keep it simple and just add the cream cheese glaze because it balances the spices perfectly. But for a little extra flair, a sprinkle of chopped pecans or a dusting of cinnamon sugar on top adds a nice crunch and visual appeal. Sometimes a light drizzle of maple syrup takes these muffins over the top if you’re serving them for a special brunch.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee or spiced chai tea. For breakfast, I like serving them alongside scrambled eggs or a fresh fruit salad to balance the sweetness. During gatherings, a creamy pumpkin soup makes a cozy side that complements the autumn vibes perfectly.

Creative Ways to Present

For holiday brunches or entertaining, I’ve arranged these muffins on a rustic wooden board accented with autumn leaves and small pumpkins—it really enhances that cozy fall feeling. Another fun idea is to serve them in decorative cupcake liners with little name tags or spice sticks as toppers. It turns a simple muffin into a charming centerpiece your guests will admire before digging in.

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container at room temperature for up to two days, but they’re best enjoyed the same day for maximum softness. If you want to keep them longer, refrigeration works but can dry them out slightly—just let them come to room temp before eating.

Freezing

Freezing works great for this Pumpkin Cinnamon Roll Muffins Recipe! I pop cooled, unfrosted muffins into a freezer bag and thaw them overnight in the fridge. Then, I whip up the glaze fresh when ready to serve, and they taste just like new. It’s a total lifesaver for busy mornings.

Reheating

To reheat, I microwave muffins for about 20 seconds or warm them in a toaster oven for 5–7 minutes at 325°F until soft and warm. Avoid high heat or long microwaving, which can make them rubbery. If you froze them, adding the glaze after reheating preserves the fresh, luscious flavor.

FAQs

Final Thoughts

This Pumpkin Cinnamon Roll Muffins Recipe has truly become one of my fall favorites, and I love sharing it with friends because it’s such a crowd-pleaser that feels both indulgent and homey. If you want to enjoy that classic cinnamon roll flavor without the fuss of rolling dough and cutting buns, this recipe is your best friend. Give it a try—you’ll be amazed at how quickly these muffins disappear from the kitchen and how often you find yourself reaching for another one with your morning coffee or afternoon tea.

Print