Pumpkin cinnamon roll muffins are the kind of treat that make a chilly morning instantly better. With their warm spice, gooey swirl, and tender crumb, they combine the coziness of pumpkin bread with the fun of a cinnamon roll. Whether you’re baking for family, friends, or just yourself, these muffins will fill your kitchen with an irresistible aroma and deliver bakery-style results at home.
Table of Contents
Why You’ll Love This Pumpkin cinnamon roll muffins
- Quick to make: No yeast or long rising time, ready in under 40 minutes.
- Cozy flavor: Pumpkin and cinnamon create a nostalgic autumn taste.
- Simple pantry ingredients: No hard-to-find items required.
- Family favorite: Kids and adults both adore the soft texture and sweet swirl.
- Versatile treat: Perfect for brunch, holidays, or as a grab-and-go breakfast.
What sets these pumpkin cinnamon roll muffins apart is the cinnamon-sugar swirl that caramelizes inside, giving every bite a gooey surprise without the fuss of rolling dough. It’s comfort baking made easy, with results that feel extra special.
Ingredients Needed
For the Muffin Batter
- 1 cup pumpkin puree (not pie filling)
- ½ cup unsalted butter, melted and cooled slightly
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
For the Cinnamon Swirl
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
For the Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk (adjust for consistency)
- ½ teaspoon vanilla extract
How to Make Pumpkin Cinnamon Roll Muffins
- Prep your pan: Heat your oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
- Mix the wet base: In a medium bowl, whisk pumpkin puree, melted butter, granulated sugar, egg, and vanilla until smooth and creamy. This step creates the moist foundation of the muffins.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Mixing separately prevents uneven distribution.
- Bring it together: Gently fold dry ingredients into wet until just combined. Stop as soon as no streaks remain, overmixing leads to dense muffins.
- Make the swirl: Stir melted butter, brown sugar, and cinnamon in a small bowl. This mixture creates that signature gooey ribbon.
- Layer the batter: Spoon batter into each muffin cup until halfway full. Add a teaspoon of cinnamon swirl, then cover with more batter. Use a toothpick to swirl lightly.
- Bake to perfection: Bake for 20–25 minutes. Muffins are done when a toothpick comes out clean and tops are golden. Cool slightly before glazing.
- Finish with glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm muffins for that final bakery-style touch.
Serving and Storage Tips
Pumpkin cinnamon roll muffins taste best when served warm, with the glaze slightly set and the swirl still gooey. They’re wonderful for breakfast with coffee or chai tea and make a cozy addition to a brunch spread alongside fresh fruit and eggs. If you’re planning a fall-inspired breakfast table, you might also enjoy pairing them with my Apple Cider Donut Bread, which carries the same warm spice notes in a loaf form.
Once cooled, store muffins in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate for up to a week, then reheat gently in the microwave before serving. For long-term storage, freeze unfrosted muffins in a sealed bag for up to 2 months, thaw overnight, and glaze just before enjoying. And for an easy no-bake treat to keep in the freezer, try my Cottage Cheese Brownie Batter Protein Bites, they make a great snack alongside these muffins.
Helpful Notes
- Add a pinch of nutmeg or cloves for deeper spice.
- Swap half the flour with whole wheat for a hearty texture.
- Mix chopped pecans or walnuts into the swirl for crunch.
- Don’t skip the swirl, it’s what gives the muffins their cinnamon roll charm.
Conclusion
Pumpkin cinnamon roll muffins deliver the warmth of fall spices with the sweetness of a gooey swirl, all in a soft, handheld treat. They’re quick to make, use everyday ingredients, and turn out bakery-worthy results every time. If you try these muffins, leave a star rating and comment below. Share a photo on Pinterest or Facebook and let us know: Did you add nuts, extra spice, or make them just as written? We’d love to hear how you enjoyed them.
Frequently Asked Questions (FAQ)
Can I make these muffins gluten-free?
Yes, you can swap the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for structure.
Can I use canned pumpkin pie mix instead of puree?
No, pumpkin pie mix contains added sugar and spices, which would throw off the balance. Stick with plain pumpkin puree.
How do I know when the muffins are baked through?
Insert a toothpick into the center. If it comes out clean or with a few crumbs (not wet batter), they’re ready.
Can I freeze these muffins?
Yes, freeze unfrosted muffins in an airtight bag for up to 2 months. Thaw overnight in the fridge and glaze before serving.
Pumpkin Cinnamon Roll Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Soft, spiced pumpkin muffins swirled with a gooey cinnamon-sugar ribbon and finished with a sweet glaze. The perfect fall-inspired breakfast or treat.
Ingredients
For the Muffins:
1 cup pumpkin puree (not pie filling)
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
For the Cinnamon Swirl:
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 tsp ground cinnamon
For the Glaze:
1/2 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or lightly grease.
2. In a medium bowl, whisk pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
3. In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon until blended.
4. Fold dry ingredients into wet until just combined. Do not overmix.
5. In a small bowl, mix melted butter, brown sugar, and cinnamon for the swirl.
6. Fill muffin cups halfway with batter. Spoon in some cinnamon swirl, then top with more batter. Swirl lightly with a toothpick.
7. Bake 20–25 minutes, until golden and a toothpick comes out clean.
8. Cool muffins slightly. Whisk glaze ingredients until smooth, then drizzle over muffins.
Notes
For extra warmth, add a pinch of nutmeg or cloves.
Mix in chopped nuts with the swirl for crunch.
Use whole-wheat flour for a heartier texture.
Freeze unfrosted muffins up to 2 months; glaze after thawing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg