Pumpkin Cinnamon Roll Muffins are a delightful mix of fall flavors and classic cinnamon roll goodness all wrapped up in a convenient, easy-to-eat muffin. These muffins combine the warm, comforting taste of pumpkin with swirls of cinnamon and a touch of sweetness that makes every bite feel like a little treat. They’re soft, moist, and have that irresistible cinnamon swirl right in the center.
I love making these muffins when the weather starts to get cooler because they’re like a cozy hug in baked form. Plus, they’re perfect for busy mornings or afternoon snacks when you want something flavorful but don’t want to fuss over a complicated recipe. Adding a little cream cheese glaze on top is my favorite extra touch—it gives just the right hint of sweetness without overpowering the pumpkin and spice.
These muffins are great for sharing at a brunch or packing into lunchboxes, and they always bring a smile to everyone’s face. Whenever I bake a batch, friends and family ask for the recipe right away. They’re like mini cinnamon rolls that don’t need any cutting or rolling, just grab and enjoy!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works best for a smooth texture. If unavailable, you can use fresh cooked and mashed pumpkin or even sweet potato as a substitute.
Spices: Cinnamon is a must here for that classic roll flavor. Nutmeg, ginger, and optional cloves add extra warmth—feel free to adjust the spice amounts based on your taste.
Oils & Fats: I like using vegetable oil for moistness, but melted butter gives a richer flavor. For a dairy-free option, use coconut oil or other neutral oils.
Brown Sugar: It adds both sweetness and moisture. If you want a lower sugar option, try reducing the sugar slightly or using coconut sugar.
How Do You Create the Perfect Cinnamon Swirl in Each Muffin?
The cinnamon swirl is the heart of these muffins and makes them special. Here’s how to get it right:
- Mix brown sugar, cinnamon, and melted butter until smooth to make a thick paste.
- Fill muffin cups halfway with pumpkin batter, then add a teaspoon of the cinnamon mixture in the center.
- Top with remaining batter to cover the swirl.
- Use a toothpick to gently swirl the cinnamon filling through the top layer of batter without mixing too much.
This gentle swirling lets the cinnamon form a lovely pattern and keeps pockets of gooey, flavorful filling in each bite. Don’t over-swirl or the flavors will blend too much and lose that special cinnamon roll effect.
Equipment You’ll Need
- Muffin tin – a standard 12-cup tray holds the perfect muffin size and helps even baking.
- Muffin liners or nonstick spray – makes removing muffins easy and keeps the pan clean.
- Mixing bowls – one for dry ingredients, one for wet, so you can mix separately and avoid overmixing.
- Whisk and wooden spoon – whisk for smooth wet ingredients, wooden spoon to gently fold in the flour.
- Toothpick or skewer – great for swirling the cinnamon filling through the batter.
- Measuring cups and spoons – accurate measurements ensure your muffins turn out moist and flavorful.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the cinnamon swirl for a crunchy texture and nutty flavor.
- Stir mini chocolate chips into the batter for a sweet surprise that pairs wonderfully with pumpkin.
- Swap pumpkin puree for sweet potato puree to give a different earthy sweetness.
- Mix in a teaspoon of pumpkin pie spice instead of individual spices for convenience and extra warmth.
Pumpkin Cinnamon Roll Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves (optional)
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- ⅓ cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk (or cream)
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe requires about 10 minutes to prepare, 18-22 minutes to bake, plus an additional 10 minutes to cool and drizzle the glaze. In total, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil or melted butter, eggs, and vanilla extract. Whisk until everything is smooth and well blended.
4. Combine Wet and Dry Mixtures:
Add the dry ingredients to the wet ingredients and stir gently just until combined. It’s okay if the batter has a few lumps—try to avoid overmixing to keep your muffins tender.
5. Prepare the Cinnamon Swirl:
In a small bowl, mix the brown sugar and ground cinnamon. Then, stir in the melted butter until it forms a smooth paste.
6. Assemble the Muffins with Swirls:
Fill each muffin cup halfway with the pumpkin batter. Drop about a teaspoon of the cinnamon mixture into the center of each muffin. Then add the remaining batter on top, filling cups almost to the top. Gently use a toothpick or skewer to swirl the cinnamon mixture through the batter in each muffin cup, creating a pretty cinnamon swirl pattern.
7. Bake the Muffins:
Bake in the preheated oven for 18-22 minutes. To check if they’re done, insert a toothpick into a muffin; if it comes out clean or with just a few moist crumbs, the muffins are ready. Avoid overbaking to keep them moist.
8. Cool and Glaze:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While they cool, whisk together powdered sugar, milk (or cream), and vanilla extract to make a smooth glaze. Drizzle the glaze over the cooled muffins using a spoon or piping bag.
9. Serve and Enjoy:
Enjoy your Pumpkin Cinnamon Roll Muffins warm or at room temperature – perfect for breakfast, brunch, or a cozy snack!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Just cook and mash fresh pumpkin until smooth before measuring 1 cup. Make sure it’s drained well to avoid making the batter too wet.
How Should I Store Leftover Muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months—just thaw at room temperature before serving.
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure it contains xanthan gum or a similar binder for best results.
What’s the Best Way to Reheat Pumpkin Cinnamon Roll Muffins?
Warm your muffins gently in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-7 minutes. This refreshes their soft texture and enhances the cinnamon aroma.
