If you’re looking for the ultimate fall baking recipe, these Pumpkin Cinnamon Roll Muffins bring all the cozy flavors of the season in an easy, muffin-sized treat. Imagine soft, spiced pumpkin muffins swirled with cinnamon-sugar and finished with a sweet cream cheese glaze—like a cinnamon roll and pumpkin bread rolled into one.
Perfect for breakfast, brunch, or an afternoon coffee break, these muffins are simple to make and bake in under 30 minutes. They’ll fill your kitchen with the warm aroma of pumpkin spice and cinnamon, making them a must-bake treat for crisp autumn days.
Why You’ll Love These Muffins
- 🍂 Fall flavors in every bite – pumpkin, cinnamon, and a sweet swirl.
- ⏱ Quick & easy – no yeast, no rise, ready in 35 minutes.
- 🧁 Cinnamon roll vibes – but in a grab-and-go muffin form.
- ✨ Crowd-pleaser – perfect for holidays, brunch, or bake sales.
Ingredients You’ll Need
Muffins
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup melted butter (or substitute vegetable oil)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Swirl
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Cream Cheese Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk
Step-by-Step Directions
- Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- Make the muffin batter: In a large bowl, whisk pumpkin puree, melted butter, sugar, egg, and vanilla until smooth. In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Gently fold dry ingredients into the wet mixture—don’t overmix.
- Make the swirl: Stir together melted butter, brown sugar, and cinnamon.
- Assemble: Fill each muffin cup halfway with batter. Add a spoonful of cinnamon swirl, then top with more batter. Swirl lightly with a toothpick for a marbled effect.
- Bake: Bake 20–25 minutes, until a toothpick inserted in the center comes out clean.
- Glaze: While muffins cool slightly, whisk glaze ingredients until smooth. Drizzle over muffins before serving.
Variations & Tips
- Add a pinch of nutmeg, ginger, or cloves for extra pumpkin spice.
- Stir in chopped pecans or walnuts for crunch.
- Swap the cream cheese glaze for a simple powdered sugar glaze.
- Make mini muffins (bake ~12 minutes) or bake the batter in an 8×8 pan for pumpkin cinnamon roll bars.
Storage & Freezing
- Store at room temperature in an airtight container for up to 2 days.
- For longer storage, freeze unfrosted muffins for up to 2 months. Thaw at room temperature and glaze before serving.
- To reheat, microwave for 10–15 seconds or warm in a 325°F oven for 5 minutes.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced. Stick with plain puree.
Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend and check your baking powder.
Do I have to use the glaze?
No—the muffins are delicious plain or with a simple powdered sugar glaze.
Final Thoughts
These Pumpkin Cinnamon Roll Muffins are everything we love about fall—spiced pumpkin, gooey cinnamon swirls, and a drizzle of creamy glaze—all in a soft, handheld muffin. They’re quick to make, festive enough for the holidays, and cozy enough for everyday baking. One bite, and they just might become your new favorite fall tradition. 🍁