Introduction

These Pumpkin Cinnamon Roll Muffins are a delightful twist on classic cinnamon rolls, combining moist pumpkin-flavored batter with a sweet cinnamon swirl and a creamy glaze. Perfect for autumn mornings or a cozy snack, they bring warm spices and comforting flavors together in every bite.

A close-up of a cinnamon roll muffin with three muffins in the background, all on a white plate placed on a white marbled surface. The muffin in front has a golden-brown baked texture with dark cinnamon swirls visible in the cake, wrapped in a white paper liner. A thick layer of creamy white icing is swirled on top following the shape of the cinnamon rolls, with a light dusting of cinnamon powder on the icing and muffin surface. The background muffins also display a similar icing swirl and golden-brown texture, slightly out of focus. A hint of orange pumpkin is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup canned pumpkin puree
½ cup melted butter (or vegetable oil)
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
For the cinnamon swirl:
¼ cup melted butter
¼ cup brown sugar
1 tsp ground cinnamon
For the cream cheese glaze:
½ cup powdered sugar
½ tsp vanilla extract
2–3 Tbsp milk

Instructions

Step 1: Preheat your oven to 350 °F and line a 12-cup muffin tin with paper liners or spray it with nonstick spray to prevent sticking.
Step 2: In a medium bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the muffins tender.
Step 5: In a small bowl, mix the melted butter, brown sugar, and ground cinnamon to create the cinnamon swirl filling.
Step 6: Fill each muffin cup halfway with the pumpkin batter. Add a spoonful of the cinnamon swirl on top, then cover with more batter. Use a toothpick to gently swirl the cinnamon mixture into the batter for a marbled effect.
Step 7: Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Step 8: While the muffins cool slightly, whisk together the powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth. Drizzle the glaze over the warm muffins before serving.

Tips & Variations

Use vegetable oil instead of melted butter for a dairy-free option.
Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
For a thicker glaze, reduce the milk slightly; add more for a thinner drizzle.
Use pumpkin pie spice in place of cinnamon for a more complex spice profile.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

The image shows a close-up of a cinnamon roll muffin with three main layers. The bottom layer is a light golden-brown muffin base with darker cinnamon swirls visible inside. The middle layer is a soft, spiral-shaped cinnamon roll pattern rising above the muffin base. The top layer has a thick white icing drizzle, applied in a loose spiral pattern, and is sprinkled lightly with cinnamon powder. The muffin sits on a white plate with small cinnamon and sugar crumbs around it. In the background, there are more similar muffins slightly out of focus, placed on the white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin thoroughly, then strain any excess moisture to achieve a similar consistency to canned pumpkin puree for the best results.

Can I make these muffins gluten-free?

Absolutely. Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for proper texture.

Pumpkin Cinnamon Roll Muffins Recipe

Print Recipe

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4.5 from 72 reviews

These Pumpkin Cinnamon Roll Muffins combine the moist, spiced flavors of pumpkin with the sweet swirl of cinnamon sugar, all topped with a luscious cream cheese glaze. Perfect for a cozy fall breakfast or an indulgent snack, these muffins bring the beloved autumn flavors of pumpkin and cinnamon rolls into a convenient, handheld treat.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Batter

1 cup canned pumpkin puree
½ cup melted butter (or vegetable oil)
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon

Cinnamon Swirl

¼ cup melted butter
¼ cup brown sugar
1 tsp ground cinnamon

Cream Cheese Glaze

½ cup powdered sugar
½ tsp vanilla extract
2–3 Tbsp milk

Instructions

Preheat Oven: Preheat your oven to 350 °F (175 °C) and prepare a 12-cup muffin tin by lining it with paper liners or spraying it with nonstick spray to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, melted butter (or vegetable oil), granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
Combine Batter: Gently fold the dry ingredients into the wet pumpkin mixture until just combined. Avoid overmixing to keep the muffins tender.
Prepare Cinnamon Swirl: In a small bowl, stir together melted butter, brown sugar, and ground cinnamon until the brown sugar is slightly dissolved and the mixture is uniform.
Assemble Muffins: Fill each muffin cup halfway with the pumpkin batter. Add a spoonful of the cinnamon swirl mixture on top, then cover with more batter to fill almost to the top. Use a toothpick to swirl the cinnamon mixture gently through the batter, creating a marbled effect.
Bake Muffins: Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Make Glaze: While the muffins cool, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth to create the glaze.
Glaze Muffins: Drizzle the cream cheese glaze over the slightly cooled muffins for a sweet finishing touch.

Notes

You can substitute vegetable oil for melted butter in the batter for a dairy-free option.
Be careful not to overmix the batter to maintain a light, tender texture.
The cinnamon swirl can be adjusted in sweetness by varying the amount of brown sugar.
Let muffins cool slightly before glazing to prevent the glaze from melting off.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Keywords: pumpkin muffin, cinnamon roll muffin, fall baking, pumpkin cinnamon, cream cheese glaze, autumn breakfast, pumpkin dessert