If you love the warm, comforting aroma of fall spices and the cozy sweetness of cinnamon rolls, then you are going to absolutely fall head over heels for these Pumpkin Cinnamon Roll Muffins. This delightful treat perfectly combines the tender, moist texture of pumpkin muffins with a luscious cinnamon swirl and a dreamy cream cheese glaze that drizzles over each fluffy bite. It’s the kind of recipe that transforms your kitchen into a cozy haven and makes your morning or afternoon snack feel like a special occasion. Once you try these Pumpkin Cinnamon Roll Muffins, they’ll quickly become your go-to for sharing with friends, family, or just savoring all by yourself.

Pumpkin Cinnamon Roll Muffins Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple, pantry-friendly essentials that each play a key role in the tender texture, rich flavor, and irresistible color of the Pumpkin Cinnamon Roll Muffins. From creamy pumpkin puree to fragrant cinnamon and the sweet touch of vanilla, every component works in harmony to create a perfectly spiced and moist muffin experience.

1 cup canned pumpkin puree: This is the star of the show, adding natural moisture, beautiful color, and that signature pumpkin flavor.
½ cup melted butter (or vegetable oil): Adds richness and keeps the muffins tender.
¾ cup granulated sugar: Sweetens the batter without overpowering the warm spices.
1 large egg: Helps bind the ingredients together and adds structure.
1 tsp vanilla extract: Enhances all the flavors for a deeper taste.
1½ cups all-purpose flour: Provides the base for the muffins, making them fluffy yet sturdy.
1 tsp baking soda: Gives the muffins a gentle lift and tender crumb.
1 tsp baking powder: Works alongside the baking soda for perfect rise.
½ tsp salt: Balances the sweetness and heightens the flavors.
1 tsp ground cinnamon: The quintessential spice that brings warmth to every bite.
For the cinnamon swirl: ¼ cup melted butter, ¼ cup brown sugar, 1 tsp ground cinnamon blended together to create that iconic cinnamon roll spiral.
For the cream cheese glaze: ½ cup powdered sugar, ½ tsp vanilla extract, and 2–3 Tbsp milk whisked until smooth for the perfect finishing touch.

How to Make Pumpkin Cinnamon Roll Muffins

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350 °F and lining a 12-cup muffin tin with paper liners or giving it a generous spray of nonstick spray. This little step ensures your muffins slide right out after baking, keeping their perfect shape and swirl intact.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together the pumpkin puree, melted butter, sugar, egg, and vanilla extract until the mixture is smooth and velvety. This creates the moist base that will soak the dry ingredients with flavor and tenderness.

Step 3: Combine the Dry Ingredients

Grab another bowl and whisk together your flour, baking soda, baking powder, salt, and ground cinnamon. This blend makes sure every bite has the perfect fluffy texture and warm spice we love in pumpkin treats.

Step 4: Combine Wet and Dry Gently

Fold the dry ingredients into the wet mixture carefully, just until everything is combined. Overmixing here is the enemy—it can lead to tough muffins. You want the batter slightly lumpy and full of promise.

Step 5: Prepare the Cinnamon Swirl

Mix together melted butter, brown sugar, and cinnamon in a small bowl. This rich and fragrant swirl is what transforms these muffins from ordinary to extraordinary, adding that iconic cinnamon roll charm in every bite.

Step 6: Assemble in Muffin Cups

Fill each muffin cup halfway with batter, then spoon a dollop of the cinnamon swirl on top. Add more batter to cover, and gently swirl with a toothpick to create beautiful spirals throughout the muffin.

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 have turned a lovely golden brown. The kitchen will smell heavenly by this point!

Step 8: Glaze and Cool

Whisk together powdered sugar, vanilla, and milk until smooth to make the cream cheese glaze. Drizzle it over the muffins once they are slightly cooled for an irresistible, glossy finish.

How to Serve Pumpkin Cinnamon Roll Muffins

Garnishes

Drizzle a little extra glaze or dust the tops with a pinch of cinnamon or nutmeg to enhance the spicy sweetness and add a pretty touch before serving. A sprinkle of chopped pecans or walnuts adds a delightful crunch if you want some texture contrast.

Side Dishes

These muffins are a star on their own but pair beautifully with a steaming cup of coffee or chai tea. For brunch, serve alongside fresh fruit or a bowl of creamy yogurt to balance the sweet and spicy flavors with something light.

Creative Ways to Present

For a festive touch, place the Pumpkin Cinnamon Roll Muffins on a tiered stand or wrap them individually in cellophane with a pretty ribbon for gift-giving. You can also slice them horizontally and spread a thin layer of cream cheese frosting inside for a sandwich-style treat that doubles the indulgence.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to 3 days to keep them soft and fresh.

Freezing

If you want to hold onto their magic longer, these muffins freeze beautifully. Wrap each one tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or at room temperature before enjoying.

Reheating

To revive that fresh-baked feel, warm your muffins in the microwave for about 15 seconds or pop them in a preheated oven at 300 °F for 5–7 minutes. The glaze will soften and the muffiny goodness will be irresistible once again.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just make sure to roast and puree your fresh pumpkin well, then drain any excess moisture to avoid soggy muffins. The canned pumpkin puree is convenient and consistent, but fresh pumpkin adds a wonderful homemade touch.

What can I substitute for the cream cheese glaze?

If cream cheese isn’t your favorite, try a simple vanilla glaze made with powdered sugar, vanilla extract, and milk, or even a maple glaze to complement the pumpkin flavor beautifully.

Are these muffins gluten-free?

This recipe uses all-purpose flour, which contains gluten. For gluten-free Pumpkin Cinnamon Roll Muffins, you can substitute a gluten-free flour blend, but make sure it contains xanthan gum for best texture results.

Can I make this recipe dairy-free?

Yes! Swap the butter for coconut oil or a dairy-free margarine, and choose a plant-based milk for the glaze. Using dairy-free cream cheese can also keep that luscious glaze but without dairy.

How spicy are these muffins?

These Pumpkin Cinnamon Roll Muffins have a gentle warmth from cinnamon, perfect for those who love cozy fall spices without heat. You can always add a pinch of nutmeg or cloves if you want a spicier flavor profile.

Final Thoughts

These Pumpkin Cinnamon Roll Muffins are a delightful twist on two classic favorites, bringing together tender pumpkin-y goodness and the sweet swirl of cinnamon rolls in an easy, handheld treat. Whip up a batch to fill your home with comforting aromas and share moments of joy over every bite. Trust me, once you taste these, they’ll quickly become your new seasonal obsession. Go ahead and give them a try—you won’t regret it!

Pumpkin Cinnamon Roll Muffins Recipe

★★★★★

5.1 from 22 reviews

Author: Lily
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Cinnamon Roll Muffins are the perfect fall treat, combining the moist richness of pumpkin puree with the warm, spicy flavors of cinnamon and a sweet cream cheese glaze. Soft, fluffy, and swirled with a delicious cinnamon sugar filling, these muffins are ideal for breakfast, brunch, or a cozy snack.

Instructions

Preheat Oven: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray to prevent sticking.
Mix Wet Ingredients: In a medium bowl, whisk together the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening and spices.
Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the muffins tender.
Prepare Cinnamon Swirl: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon to create the sweet cinnamon swirl filling.
Assemble Muffins: Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of the cinnamon swirl mixture on top of the batter. Add more batter to fill nearly to the top of the cups and gently swirl the cinnamon mixture into the batter with a toothpick for a marbled effect.
Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Prepare Glaze: While the muffins cool, whisk together the powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth and slightly runny.
Glaze Muffins: Drizzle the cream cheese glaze over the slightly cooled muffins for a sweet, creamy finishing touch.

Notes

Use canned pumpkin puree for consistent moisture and flavor—avoid pumpkin pie filling which contains added spices and sugar.
If you prefer, substitute melted butter with vegetable oil for a dairy-free option.
Do not overmix the batter to avoid dense muffins; a few lumps are fine.
To make a thicker glaze, use less milk; for a runnier glaze, add more milk in small increments.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These muffins can be frozen for up to 3 months; thaw at room temperature before glazing.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220 kcal
Sugar: 15 g
Sodium: 180 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 40 mg

Keywords: pumpkin muffins, cinnamon roll muffins, fall recipes, pumpkin dessert, breakfast muffins, pumpkin cinnamon swirl