Cozy Fall Baking: The Best Pumpkin Cinnamon Roll Muffins You’ll Ever Try
There’s something magical about the way your kitchen smells when cinnamon, pumpkin, and butter melt together. The scent alone feels like wrapping yourself in a warm blanket on a crisp October morning. I still remember the first time I baked pumpkin cinnamon roll muffins—the whole house smelled like a bakery in the middle of fall. They were tender, swirled with cinnamon sugar, and finished with a light drizzle of glaze that tasted like autumn in every bite. If you’ve ever craved the gooey comfort of a cinnamon roll but wanted something easier and faster, this recipe is for you.
These pumpkin cinnamon roll muffins are the perfect blend of soft pumpkin spice cake and sweet cinnamon roll filling—no yeast, no waiting, just pure fall comfort. You can enjoy them fresh out of the oven for breakfast, serve them warm with coffee, or bring them to your next family brunch.
Table of Contents
Ingredients & Key Tools
Before you begin, make sure you have everything ready. The beauty of these muffins lies in the simplicity—nothing fancy, just good ingredients coming together beautifully.
Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup melted unsalted butter
- 2 large eggs
- ⅓ cup milk or heavy cream
- 1 teaspoon vanilla extract
Cinnamon Swirl
- ⅓ cup brown sugar
- 1 ½ teaspoons cinnamon
- 2 tablespoons melted butter
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Tools
- Muffin tin and paper liners
- Two mixing bowls
- Whisk and rubber spatula
- Piping bag or small spoon for swirling
- Cooling rack
The Best Pumpkin Cinnamon Roll
- Total Time: PT35M
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These pumpkin cinnamon roll muffins are the perfect cozy fall treat, combining the soft texture of pumpkin spice cake with the sweet swirl of cinnamon sugar and a light vanilla glaze.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¾ cup canned pumpkin puree
½ cup brown sugar, packed
¼ cup granulated sugar
⅓ cup melted unsalted butter
2 large eggs
⅓ cup milk or heavy cream
1 teaspoon vanilla extract
⅓ cup brown sugar (for swirl)
1 ½ teaspoons cinnamon (for swirl)
2 tablespoons melted butter (for swirl)
½ cup powdered sugar (for glaze)
1 tablespoon milk (for glaze)
¼ teaspoon vanilla extract (for glaze)
Instructions
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners or lightly grease it.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine pumpkin puree, sugars, melted butter, eggs, milk, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet mixture until just combined; do not overmix.
5. In a small bowl, combine brown sugar, cinnamon, and melted butter to make the swirl mixture.
6. Spoon a small amount of batter into each muffin cup, add a teaspoon of swirl mixture, then top with more batter and lightly swirl with a toothpick.
7. Bake for 18–20 minutes until a toothpick inserted in the center comes out clean.
8. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Whisk powdered sugar, milk, and vanilla together to make the glaze, then drizzle over the cooled muffins before serving.
Notes
Do not overmix the batter to keep the muffins soft and fluffy.
Use room-temperature ingredients for better rise.
Store in an airtight container for up to 3 days or refrigerate for up to a week.
You can freeze the muffins for up to 2 months and thaw overnight before reheating.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18
- Sodium: 160
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 45
How to Make Pumpkin Cinnamon Roll Muffins
Mix the Batter
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease it lightly. In one bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In another, mix pumpkin puree, both sugars, melted butter, eggs, milk, and vanilla until smooth. Slowly add the dry ingredients into the wet, stirring gently until just combined—don’t overmix or you’ll lose that soft, fluffy texture.
Add the Cinnamon Swirl
In a small bowl, combine brown sugar, cinnamon, and melted butter. Drop a spoonful of batter into each muffin cup, then add a bit of the cinnamon swirl mixture. Top with more batter, then swirl gently with a toothpick or knife to create that signature marbled look.
Bake to Perfection
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. The tops should be slightly golden and springy to the touch. Let them cool in the pan for 5 minutes before transferring to a rack.
Glaze and Serve
Whisk together the powdered sugar, milk, and vanilla for the glaze. Once the muffins have cooled slightly, drizzle over the top. The glaze will soak into the warm muffins, creating that irresistible cinnamon-roll-style finish.
Baking Tips & Troubleshooting
If your muffins turn out too dense, it’s usually from overmixing the batter or using too much flour. Spoon your flour into the measuring cup instead of scooping directly to avoid compacting it. For an extra-soft texture, use room-temperature ingredients—they mix more evenly and trap more air.
For a bakery-style dome, try baking the muffins at 400°F for the first 5 minutes, then lower to 350°F for the rest of the baking time. This helps the batter rise quickly and gives it that perfect golden crown.
If you’re short on time, you can skip the glaze altogether and dust the muffins with cinnamon sugar while warm for a crunchy, sweet top.
Dietary Variations & Substitutions
One of the best things about these pumpkin cinnamon roll muffins is how easy they are to adapt for different diets.
Vegan Version
Swap the butter for coconut oil or vegan butter, and replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use almond or oat milk in both the batter and glaze.
Gluten-Free Option
Choose a 1:1 gluten-free flour blend that contains xanthan gum. You might need an extra tablespoon of milk if the batter feels thick—gluten-free flours tend to absorb more moisture.
Low-Calorie or Low-Sugar Variation
Use unsweetened pumpkin puree, replace half of the sugar with a natural sweetener like monk fruit or erythritol, and reduce the glaze portion. The muffins will still be deliciously spiced without being overly sweet.
Halal-Friendly
Ensure the vanilla extract is alcohol-free, and you’re good to go. All other ingredients in this recipe are naturally Halal.
Flavor Variations & Add-Ins
If you love experimenting in the kitchen, these muffins are a great base for creativity.
Try folding in chopped pecans or walnuts for a nutty crunch. For a more indulgent twist, add mini chocolate chips to the batter or top with a drizzle of maple glaze instead of the traditional sugar icing. If you want something extra festive, swirl in a spoonful of apple butter or pumpkin butter before baking for a beautiful marbled look.
You can even bake them in mini muffin tins for bite-sized treats that are perfect for parties or holiday brunch spreads.
Storage, Reheating & Freezing
Store your pumpkin cinnamon roll muffins in an airtight container at room temperature for up to three days. If you plan to keep them longer, refrigerate for up to a week. To reheat, pop one in the microwave for 10–15 seconds to bring back that soft, fresh-from-the-oven feel.
They also freeze beautifully. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy, thaw overnight in the fridge and warm slightly before serving.
The beauty of pumpkin cinnamon roll muffins is that they bring all the cozy comfort of a cinnamon roll into a quicker, simpler form. Whether you make them for a chilly weekend breakfast or a Thanksgiving brunch, these muffins are guaranteed to make your kitchen smell amazing and your mornings brighter. Bake a batch, pour yourself a cup of coffee, and enjoy the taste of fall one bite at a time.
Frequently Asked Questions
How long do pumpkin cinnamon roll muffins stay fresh?
These muffins stay fresh for about 2–3 days when stored at room temperature in an airtight container. Beyond that, refrigerating them can help extend freshness for up to one week, but you’ll want to reheat gently so they don’t dry out.
Can I use homemade pumpkin puree instead of canned in these muffins?
Absolutely — using homemade pumpkin puree works just fine. Just be sure it’s thick (not watery), and measure it the same as you would the canned version. The bake time and texture remain the same when you swap it in.
Can I prepare the batter for pumpkin cinnamon roll muffins ahead of time?
Yes — you can mix the batter, swirl filling, and refrigerate for a few hours before baking. For best results, bring the batter back to room temperature and give it a light stir (without over-mixing) before filling muffin cups and baking.
My muffins came out dense — what went wrong?
Dense results often come from over-mixing the batter or adding too much flour. Use the spoon-and-level method for flour and stir only until ingredients are just combined. Avoid opening the oven door during the early baking time, which can also hinder the rise.
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