Easy Pumpkin Cinnamon Roll Muffins

Introduction

Few things capture the essence of fall quite like pumpkin spice and cinnamon rolls. These Pumpkin Cinnamon Roll Muffins combine both beloved flavors into a portable, fluffy, and utterly decadent treat. Each muffin features swirls of spiced pumpkin filling, soft dough, and a drizzle of sweet glaze that makes them look as gorgeous as they taste. Whether you enjoy them with coffee in the morning or serve them warm for dessert, these muffins are sure to become a seasonal favorite.

My recipe story

When the weather cools and the leaves start to change, I always crave cozy baked goods. I grew up baking cinnamon rolls on chilly weekends, and the smell of cinnamon sugar drifting through the kitchen is one of my fondest memories. A few years ago, I experimented with adding pumpkin puree to the dough, and the result was magical. The pumpkin not only added a beautiful orange hue but also made the rolls extra moist and flavorful. Turning that recipe into muffins made them easier to bake, store, and share. Now, every fall, these Pumpkin Cinnamon Roll Muffins are a tradition in my home, and I’m excited to share them with you too.

Ingredient breakdown

These muffins use simple pantry staples, but each plays an important role in texture and flavor. Pumpkin puree brings natural sweetness, a subtle earthiness, and incredible moisture that keeps the muffins soft for days. Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

The cinnamon swirl filling is a blend of brown sugar, cinnamon, and butter. Brown sugar adds a deep caramel flavor that pairs beautifully with pumpkin, while the butter makes the swirl rich and gooey. For the muffin base, all-purpose flour creates structure, while baking powder and baking soda give rise and lightness. Eggs and milk bind everything together, and vanilla extract rounds out the warm flavors. Finally, a powdered sugar glaze drizzled on top ties everything together with just the right amount of sweetness.

Equipment you’ll need

• Muffin tin (12-cup standard size)
• Paper muffin liners or nonstick spray
• Mixing bowls (medium and large)
• Whisk and rubber spatula
• Measuring cups and spoons
• Cooling rack

Step-by-step directions

1. Prepare the oven and muffin pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly coat with nonstick spray. Preparing your pan ahead of time ensures the batter can go straight into the oven without delay, helping the muffins rise evenly.
2. Make the cinnamon swirl filling: In a small bowl, mix together melted butter, brown sugar, and cinnamon until a thick paste forms. This will be layered into the muffin batter to create the gooey cinnamon ribbons. Set aside while you prepare the batter.
3. Whisk the dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk until everything is evenly distributed. This prevents clumps of leavening agents and ensures the spices are blended well throughout the batter.
4. Mix the wet ingredients: In a large bowl, whisk together pumpkin puree, sugar, eggs, oil, milk, and vanilla extract until smooth and fully combined. The mixture should be glossy and slightly thick.
5. Combine wet and dry mixtures: Gently fold the dry ingredients into the wet mixture using a rubber spatula. Stir until just combined; be careful not to overmix, as this can make the muffins dense. The batter should be slightly lumpy.
6. Layer the batter and filling: Spoon a tablespoon of batter into each muffin cup, followed by a small dollop of the cinnamon filling. Repeat until the cups are about ¾ full, layering batter and filling to create swirls.
7. Swirl and bake: Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter. Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and glaze: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Mix powdered sugar with a little milk or cream to make a smooth glaze. Drizzle over the cooled muffins before serving.

Variations & substitutions

If you’d like to switch things up, there are many ways to make these muffins your own. Add a handful of chopped pecans or walnuts for crunch, or swirl in a little cream cheese filling for a tangy twist. You can also substitute whole wheat flour for half of the all-purpose flour to add more fiber and a nuttier flavor. For a dairy-free version, use plant-based milk and vegan butter. If you prefer less sweetness, reduce the sugar in the batter by a few tablespoons—the pumpkin and cinnamon will still shine through beautifully.

Storage, freezing & make-ahead

Store Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days, reheating in the microwave for 10–15 seconds before enjoying. These muffins also freeze beautifully—wrap them individually in plastic wrap and place in a freezer-safe bag for up to 3 months. To thaw, simply leave them at room temperature for a few hours or warm in the oven at 300°F (150°C) for 10 minutes. If making ahead for a party or brunch, you can bake the muffins a day in advance and glaze them right before serving for the freshest presentation.

Serving ideas & pairings

These muffins shine on their own, but they pair beautifully with other fall favorites. Serve them warm with a latte or spiced chai tea for a cozy breakfast. For brunch gatherings, arrange them on a platter alongside scrambled eggs, bacon, and fresh fruit. They also make a delightful dessert when paired with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re hosting a fall-themed party, pair them with apple cider or a pumpkin spice cocktail for a festive spread your guests will love.

FAQ

Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugar and spices, which will alter the texture and sweetness of the muffins. Always use pure pumpkin puree.

Can I double this recipe?
Yes! Simply double the ingredients and bake in two muffin tins. Rotate the pans halfway through baking for even results.

Can I make these muffins gluten-free?
Yes, substitute a cup-for-cup gluten-free flour blend. The texture may be slightly different, but they will still be delicious.

How do I prevent my muffins from sticking to the liners?
Use high-quality parchment paper liners or spray the inside of each liner lightly with nonstick spray before filling.

Can I skip the glaze?
Absolutely. The muffins are flavorful enough on their own, though the glaze adds an extra layer of sweetness and presentation.

Final thoughts

Pumpkin Cinnamon Roll Muffins are everything you love about fall in one delicious bite—warm, spiced, sweet, and comforting. With their moist pumpkin base, gooey cinnamon swirls, and pretty glaze topping, they’re as fun to make as they are to eat. Whether you’re baking them for a cozy weekend breakfast, a holiday brunch, or just to satisfy your pumpkin spice cravings, this recipe is sure to become a seasonal favorite you’ll look forward to year after year.

Pumpkin Cinnamon Roll Muffins

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• Author: Sarah White
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Fluffy pumpkin muffins swirled with gooey cinnamon sugar and topped with a sweet glaze. A cozy fall treat perfect for breakfast or dessert.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons pumpkin pie spice

• 1 cup pumpkin puree (not pumpkin pie filling)

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar, packed

• 2 large eggs, room temperature

• 1/2 cup vegetable oil (or melted butter)

• 1/4 cup milk

• 1 teaspoon vanilla extract

• 1/3 cup unsalted butter, melted (for swirl)

• 1/2 cup light brown sugar, packed (for swirl)

• 2 teaspoons ground cinnamon (for swirl)

• 1 cup powdered sugar (for glaze)

• 2–3 tablespoons milk (for glaze)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.

3. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth.

4. Gently fold dry ingredients into wet mixture until just combined. Do not overmix; batter should be slightly lumpy.

5. In a small bowl, mix melted butter, brown sugar, and cinnamon to make the swirl filling.

6. Spoon a layer of batter into each muffin cup, add a small spoonful of filling, then repeat until cups are 3/4 full.

7. Use a toothpick to swirl the filling into the batter.

8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool for 5 minutes in the pan, then transfer to a wire rack.

10. Whisk powdered sugar and milk to make glaze and drizzle over cooled muffins

Notes

Store muffins in an airtight container at room temperature for 3 days or refrigerate for up to 5 days. Freeze for up to 3 months. Reheat before serving for best texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American