Introduction

If fall had a flavor, it would be these Pumpkin Cinnamon Roll Muffins. They’re everything you love about cinnamon rolls—sweet, spiced, and swirled with buttery brown sugar—but baked into a soft, tender muffin with the cozy richness of pumpkin. And the best part? No yeast, no waiting, and no tricky dough. Just a simple, satisfying recipe that comes together with pantry staples and fills your kitchen with the kind of warm, spiced aroma that makes it feel like the holidays, even if it’s just a regular Tuesday morning.

These muffins are perfect for crisp autumn breakfasts, weekend brunches, or sharing with friends over coffee. Whether you’re an experienced baker or just someone who loves cinnamon rolls but doesn’t want the fuss, this recipe is about to become your go-to. With a moist pumpkin base, a luscious cinnamon swirl in the center, and the option to drizzle on a vanilla glaze, they’re a cozy twist on a classic that everyone will love.

Let’s walk through exactly how to make them step-by-step, with plenty of tips and substitutions along the way to help you get them just right.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy – No proofing or rolling required. These muffins are in the oven in under 20 minutes.

• All the Flavor of a Cinnamon Roll – But without the waiting or mess.

• Pumpkin-Perfect – Rich, warmly spiced, and ideal for the fall season.

• Customizable – Add nuts, skip the glaze, or make them ahead and freeze.

Suitable For

• Thanksgiving Brunch – These are festive enough to sit proudly on any holiday spread.

• Baking with Kids – The swirl step is a fun way to get little hands involved.

• Make-Ahead Breakfasts – Bake a batch on Sunday, and enjoy them all week.

• Beginner Bakers – No special techniques or tools required.

Ingredients for Pumpkin Cinnamon Roll Muffins

Core Ingredients

Let’s break down what you’ll need for both the muffin batter and that irresistible swirl.

For the Muffins:

• All-purpose flour (1 ¾ cups) – The base of our muffin structure.

• Baking powder & baking soda – A combination of both ensures a light, fluffy texture.

• Salt (½ teaspoon) – Just enough to balance the sweetness.

• Pumpkin pie spice (2 teaspoons) – This pre-mixed blend gives that classic fall flavor.

• Unsalted butter (½ cup, softened) – Adds richness and moisture.

• Granulated sugar (1 cup) – Sweetens the muffins without overpowering the pumpkin.

• Canned pumpkin purée (1 cup) – Choose pure pumpkin, not pie filling.

• Large eggs (2) – Bind the batter and add structure.

• Vanilla extract (1 teaspoon) – Enhances flavor and brings everything together.

• Milk (½ cup) – Loosens the batter for a tender crumb.

For the Cinnamon Swirl:

• Brown sugar (½ cup, packed) – Deep, molasses-y sweetness.

• Ground cinnamon (2 teaspoons) – Warm and cozy spice.

• Melted butter (2 tablespoons) – Helps the swirl melt right into the muffin as it bakes.

Optional Glaze:

• Powdered sugar (½ cup) – Light and sweet.

• Milk (1–2 tablespoons) – Adjust for the consistency you like.

• Vanilla extract (¼ teaspoon) – For a touch of classic flavor.

Substitutions and Tips

• Pumpkin Pie Spice Substitute: No blend on hand? Mix cinnamon, nutmeg, ginger, and a dash of cloves.

• Dairy-Free Option: Use plant-based butter and milk. Almond milk works great here.

• Egg Substitute: Flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) can work for a vegan version.

• Lower Sugar: You can cut back slightly on both white and brown sugar if you prefer a less sweet muffin.

• No Pumpkin? Sweet potato purée makes a great swap and offers a similar texture.

Best Pumpkin Puree for Pumpkin Cinnamon Roll Muffins

Pumpkin is the star of this recipe, so using the right kind matters.

• Canned Puree vs. Fresh: Canned is convenient and consistent, making it ideal for baking. Libby’s is a reliable favorite for its thick, rich texture.

• Avoid Pumpkin Pie Filling: It’s pre-sweetened and spiced, which can throw off the balance of the recipe.

• If Using Fresh Pumpkin: Be sure to purée it until smooth and strain out any excess water. Watery puree can make your muffins dense and gummy.

Consistency is key. The thicker the purée, the more structure your muffins will have.

Kitchen Tools You’ll Need

You don’t need a lot of fancy equipment for this recipe, but a few basics will make the process smoother.

Must-Have Tools

• 12-cup muffin tin – This recipe makes a perfect dozen.

• Mixing bowls – One for dry, one for wet.

• Hand or stand mixer – Makes creaming the butter and sugar easier, but a whisk works too.

• Measuring cups & spoons – Accuracy is important in baking.

Nice-to-Have Tools

• Ice cream scoop or large spoon – Helps portion the batter evenly into the muffin cups.

• Toothpick or skewer – For swirling the cinnamon mixture into the batter.

• Wire rack – To cool your muffins evenly after baking.

• Piping bag or zip-top bag – Makes drizzling the glaze tidy and bakery-beautiful.

How to Make Pumpkin Cinnamon Roll Muffins

Let’s get into the heart of it—making the actual muffins. This recipe is beginner-friendly, forgiving, and comes together quickly. Whether you’re baking solo on a quiet Sunday morning or getting the kids involved on a rainy afternoon, this step-by-step guide will walk you through everything you need to know.

Step 1: Preheat Your Oven and Prep the Pan

Start by preheating your oven to 375°F (190°C). This temperature ensures a tall, fluffy rise and a golden brown top. Line a 12-cup muffin tin with paper liners, or lightly grease each cup with butter or nonstick spray if you prefer no liners.

Tip: If you’re using a dark metal pan, reduce the oven temperature slightly to prevent the bottoms from overbaking.

Step 2: Mix the Muffin Batter

Grab a medium bowl and whisk together your dry ingredients:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 teaspoons pumpkin pie spice

Set this bowl aside. Now, in a large mixing bowl, beat ½ cup softened butter and 1 cup granulated sugar together until light and fluffy. This step creates air pockets that help your muffins rise.

Next, add the following and mix until fully combined:

• 1 cup canned pumpkin purée

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup milk

Once that’s smooth, gently fold in the dry ingredients. Mix just until the flour disappears—no more. Overmixing is one of the easiest ways to end up with dense muffins.

Tip: If your batter feels a little thick, that’s okay. Pumpkin is naturally dense and adds moisture as it bakes.

Step 3: Make the Cinnamon Swirl

In a small bowl, stir together:

• ½ cup packed brown sugar

• 2 teaspoons ground cinnamon

• 2 tablespoons melted butter

This mixture should look like a thick paste and smell absolutely irresistible. It’s going to create that signature gooey swirl throughout your muffins.

Step 4: Assemble the Muffins

Spoon about half of the batter into the prepared muffin cups—aim to fill each one about ⅓ of the way.

Add 1 teaspoon of the cinnamon swirl mixture on top of the batter in each cup. Then, divide the remaining muffin batter evenly over the top. You should have just enough to cover the swirl.

Optional (but encouraged): Use a toothpick or skewer to gently swirl the batter and cinnamon filling together. Don’t overdo it—you want ribbons, not a full mix.

Step 5: Bake

Slide the pan into the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely (or at least until warm).

Tip: If your muffins sink slightly in the center, that’s totally normal—they’re extra moist and still delicious.

Step 6: Add the Glaze (Optional but Lovely)

While the muffins are still warm—but not hot—whisk together:

• ½ cup powdered sugar

• 1–2 tablespoons milk (start with 1 and add more if needed)

• ¼ teaspoon vanilla extract

Drizzle the glaze over the top of each muffin. You can use a spoon, a fork, or a zip-top bag with the corner snipped off. The glaze will set as the muffins cool, creating a delicate, sweet finish.

Tips for Success

• Room-Temperature Ingredients: Butter, eggs, and milk blend better when not cold.

• Don’t Skip the Swirl: It’s where all the cinnamon roll magic happens.

• Use Fresh Baking Powder: Expired leavening agents are a common cause of flat muffins.

• Cool Before Glazing: If the muffins are too hot, the glaze will melt off instead of setting nicely.

• Check Early: Oven temperatures vary. Start checking at 18 minutes to avoid overbaking.

How to Store Pumpkin Cinnamon Roll Muffins

At Room Temperature

Store the muffins in an airtight container for up to 3 days. Keep them in a cool spot away from sunlight.

In the Refrigerator

For longer storage (up to 5 days), refrigerate them. The texture might firm up slightly, but a quick warm-up in the microwave brings them right back.

Freezing Tips

To freeze, skip the glaze and wrap muffins tightly in plastic wrap or a freezer bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge or gently warm in the microwave before adding glaze.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, absolutely. Just make sure it’s pure pumpkin purée and not watery. If your purée is thin, strain it through a cheesecloth or paper towels to remove excess moisture.

Can I make these muffins ahead of time?

Definitely. These muffins are great for prepping ahead. You can bake them a day or two in advance and store them covered at room temp or freeze them for later.

How can I make this recipe vegan?

You can swap the butter for a plant-based alternative, use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), and choose non-dairy milk like almond or oat.

Can I double the recipe?

Yes! This recipe scales beautifully. Just be sure to use two muffin pans or bake in batches. If baking in batches, keep the batter refrigerated between rounds.

Related Recipes

If you loved these Pumpkin Cinnamon Roll Muffins, try these warm and cozy favorites:

• Pumpkin Spice Pancakes Recipe: Fluffy pancakes with a classic pumpkin spice twist.

• Homemade Cinnamon Rolls Recipe (No Yeast): All the cinnamon roll flavor with no rise time.

• Lemon Blueberry Muffins with Streusel Topping: Bright, tangy muffins perfect for any morning spread.

• Oatmeal Chocolate Chip Banana Muffins: Soft, hearty muffins packed with whole grains and chocolate.

Conclusion

Pumpkin Cinnamon Roll Muffins are the best kind of hybrid—soft and fluffy like a muffin, sweet and spiced like a cinnamon roll, and easy enough to whip up anytime the craving strikes. They’re comforting, crowd-pleasing, and endlessly adaptable. Whether you serve them warm with coffee or pack them in lunchboxes, they’re sure to bring a bit of fall magic to your day.

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