Pumpkin Cinnamon Roll Muffins

Introduction

When the leaves start to turn golden and the crisp autumn air settles in, there’s nothing quite like the warm, comforting aroma of pumpkin combined with sweet cinnamon filling your kitchen. These Pumpkin Cinnamon Roll Muffins are an absolute fall favorite—moist, tender, and swirled with a cinnamon-sugar filling that melts in your mouth. Topped with a light vanilla glaze, they’re the perfect balance of sweet and spiced. Whether you’re looking for a quick breakfast on the go, a snack for your afternoon coffee, or a delightful addition to your holiday brunch table, this recipe ticks all the boxes.

My recipe story

This recipe was inspired by my love for classic cinnamon rolls and my obsession with all things pumpkin during the fall season. I wanted to create a treat that combined the best of both worlds but with a twist that’s easier and quicker to make. After several experiments in the kitchen, adjusting the spices and perfecting the swirl, these muffins came to life. They deliver the same indulgent cinnamon roll experience but in a handheld, fuss-free format. Over time, they’ve become a staple at my family gatherings and a popular recipe among my readers who crave that seasonal warmth and sweetness.

Ingredient breakdown

The foundation of these muffins is simple pantry staples and seasonal pumpkin puree. All-purpose flour creates the perfect crumb that is tender but sturdy enough to hold the cinnamon swirl. The combination of both granulated and brown sugar adds depth to the sweetness and moisture. Brown sugar’s molasses content complements the warm spices and pumpkin perfectly.

Speaking of spices, this recipe uses cinnamon as the star, supported by nutmeg and cloves to add complexity and that quintessential fall flavor profile. Baking powder and a bit of baking soda provide the lift you want in a muffin, while salt balances the sweetness and enhances all the other flavors.

The wet ingredients—pumpkin puree, milk, vegetable oil, eggs, and vanilla extract—work together to create moist, rich batter. Pumpkin puree is the magic ingredient that brings moisture and a subtle earthiness. Milk helps keep the muffins soft, and vegetable oil contributes to the tender texture. The eggs help bind everything and add richness, while vanilla enhances the sweet spices.

The cinnamon sugar swirl filling is a simple mixture of brown sugar, cinnamon, and melted butter, creating a crumbly, sweet center that’s baked right into the muffin. The final vanilla glaze ties the whole experience together with a smooth, sweet finish.

Equipment you’ll need

• 12-cup muffin tin
• Muffin liners or butter for greasing
• Large mixing bowl
• Medium mixing bowl
• Whisk and mixing spoons
• Measuring cups and spoons
• Toothpick or butter knife (for swirling the cinnamon sugar)
• Small bowl for glaze
• Wire rack for cooling

Step-by-step directions

1. Preheat and prepare your muffin tin: Set your oven to 375°F (190°C). Line the muffin tin with paper liners or grease each cup with butter to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves. This step ensures that your spices and leavening agents are evenly distributed throughout the batter.
3. Combine wet ingredients: In a separate bowl, mix together the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until smooth and well blended. The pumpkin adds moisture and subtle sweetness, while the eggs and oil keep the muffins tender.
4. Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—overworking the batter can make muffins dense instead of light and fluffy.
5. Prepare the cinnamon swirl mixture: In a small bowl, combine the brown sugar and cinnamon. Add the melted butter and stir until crumbly. This mixture will create the delicious swirl inside each muffin.
6. Assemble the muffins: Spoon batter into each muffin cup, filling halfway. Sprinkle about a teaspoon of the cinnamon sugar mixture over the batter. Then, top with more batter until the cups are about three-quarters full. Using a toothpick or butter knife, gently swirl the cinnamon sugar into the batter for that signature cinnamon roll effect.
7. Bake the muffins: Place the muffin tin in the oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack.
8. Prepare the vanilla glaze: While the muffins cool, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and slightly thick but pourable.
9. Glaze and serve: Once the muffins are cool, drizzle the vanilla glaze over the tops for an irresistible finishing touch. Enjoy warm or at room temperature.

Variations & substitutions

You can easily customize these muffins to suit your tastes or dietary needs. For a dairy-free option, substitute the milk with almond milk or coconut milk and use a dairy-free butter alternative for the swirl. If you prefer less sweetness, reduce the sugar slightly in both the batter and the cinnamon swirl mixture.

For extra texture, consider adding chopped pecans or walnuts to the batter or sprinkled on top before baking. You can also swap pumpkin puree for sweet potato puree for a different but equally delicious fall flavor. If you love a bit of spice, add a pinch of ground ginger or cardamom to the dry ingredients for a warming kick.

For a more indulgent treat, drizzle cream cheese glaze instead of vanilla glaze by mixing softened cream cheese with powdered sugar, vanilla, and a splash of milk.

Storage, freezing & make-ahead

These muffins keep well at room temperature for up to 2 days if stored in an airtight container. For longer storage, refrigerate them for up to a week, but bring to room temperature or warm slightly before serving for the best texture.

If you want to make these ahead, you can freeze the baked muffins. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. To thaw, leave them at room temperature for about an hour or microwave for 20-30 seconds until warmed through.

You can also freeze the batter if you want to prep in advance. Fill muffin tins lined with paper liners halfway with batter, swirl in the cinnamon sugar, and freeze before baking. When ready, bake straight from frozen, adding a few extra minutes to the baking time.

Serving ideas & pairings

These pumpkin cinnamon roll muffins shine when served warm alongside a hot cup of coffee, chai tea, or even a creamy latte. Their rich, spiced flavor complements milk or a cozy hot chocolate perfectly. For a more substantial breakfast, serve them with scrambled eggs or a side of Greek yogurt topped with honey and fresh fruit.

If you’re offering these at a brunch or holiday gathering, pair them with fresh fruit salad, roasted nuts, or a platter of assorted cheeses for a lovely balance of flavors and textures. They also make a delightful snack with a smear of butter or cream cheese.

FAQ

Can I use canned pumpkin for this recipe?

Yes! Canned pumpkin puree works perfectly and is a convenient option, especially during fall.

What if I don’t have ground cloves or nutmeg?

If you don’t have cloves or nutmeg, you can omit them or substitute with a pinch of allspice or ginger for a different but complementary spice profile.

How can I make these muffins gluten-free?

Use a 1:1 gluten-free baking flour blend instead of all-purpose flour. Make sure your baking powder is gluten-free as well.

Can I double this recipe?

Absolutely! Just double all the ingredients and bake in two muffin tins or in batches as needed.

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

Filling the muffin cups halfway first, then adding cinnamon sugar and topping with more batter helps keep the swirl suspended within the muffin.

Final thoughts

These Pumpkin Cinnamon Roll Muffins are a delicious, easy way to bring all the cozy flavors of fall into your home with minimal effort. The tender crumb, warm spices, and sweet cinnamon swirl create a treat that’s hard to resist. Whether you’re new to baking or a seasoned pro, this recipe is straightforward, quick, and yields mouthwatering results every time. I hope you enjoy making and sharing these muffins as much as I do—happy baking!

Pumpkin Cinnamon Roll Muffins

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• Author: Sarah White
• Total Time: 37 min
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Moist pumpkin muffins swirled with cinnamon sugar and topped with a sweet vanilla glaze. Perfect for a cozy fall breakfast or snack.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1 cup pumpkin puree

• 1/2 cup milk

• 1/3 cup vegetable oil

• 2 large eggs

• 1 teaspoon vanilla extract

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

• 1 tablespoon ground cinnamon (for swirl)

• 2 tablespoons melted butter (for swirl)

• 1 cup powdered sugar (for glaze)

• 2–3 tablespoons milk (for glaze)

• 1/2 teaspoon vanilla extract (for glaze)

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Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.

2. In a large bowl, whisk flour, sugars, baking powder, baking soda, salt, and spices together.

3. In another bowl, mix pumpkin puree, milk, oil, eggs, and vanilla until smooth.

4. Pour wet ingredients into dry and stir gently until just combined; do not overmix.

5. Combine brown sugar, cinnamon, and melted butter for the swirl until crumbly.

6. Fill muffin cups halfway with batter, sprinkle cinnamon sugar, then add more batter to 3/4 full.

7. Swirl cinnamon sugar gently into the batter using a toothpick or knife.

8. Bake 18-22 minutes, until a toothpick comes out clean. Cool slightly.

9. Whisk powdered sugar, milk, and vanilla for glaze until smooth. Drizzle over cooled muffins.

Notes

Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for a week. Freeze baked muffins up to 3 months, thaw before serving. Serve warm with coffee or tea for best flavor.

• Prep Time: 15 min
• Cook Time: 22 min
• Category: Breakfast / Snack
• Method: Baking
• Cuisine: American