Pumpkin Cinnamon Roll Muffins are the perfect little treat that combines all the best parts of a cinnamon roll with the warm, cozy flavor of pumpkin. These muffins are soft and fluffy with a sweet swirl of cinnamon sugar running through each bite, topped with a simple glaze that adds just the right touch of sweetness. They bring the spirit of fall into a snack or breakfast that’s easy to grab and enjoy anytime.
I love making these muffins when the weather starts to cool down because the smell of cinnamon and pumpkin baking fills the entire house and makes everything feel so welcoming. One of my favorite things is to warm them up just a bit before eating—then the glaze softens and melts into the swirls, making each bite melt in your mouth. They’re a great way to enjoy all those familiar fall flavors without the wait or fuss of making a full-sized cinnamon roll.
These muffins are perfect for sharing with friends, bringing to a fall brunch, or packing in a lunchbox for a sweet surprise. I’ve found that having a batch of these around makes mornings a little brighter and snack times a little sweeter. Plus, they’re so easy to hold and eat on the go, which is always a bonus in my busy days. Whether you’re a pumpkin fan or just love cinnamon rolls, these muffins are sure to become a favorite quick treat.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for smooth, consistent texture. You can swap it with homemade pumpkin puree or even sweet potato puree for a similar flavor and moisture.
Spices: Cinnamon is the star for that warming effect, but nutmeg, ginger, and cloves add depth. Feel free to adjust based on your taste or use pumpkin pie spice as a shortcut.
Flour & Leavening: All-purpose flour works great here, but you can use half whole wheat for a nuttier flavor. Baking powder and baking soda both help your muffins rise nicely and stay light.
Oil vs Butter: Oil keeps these muffins moist and tender. Butter works too—melt it first—and adds richer flavor. I personally like using oil for softer texture.
Cinnamon Sugar Swirl: The mix of brown sugar and cinnamon is what gives these muffins their cinnamon roll charm. Dark brown sugar adds more molasses flavor, but light is fine too.
Glaze: Simple powdered sugar glaze is classic and easy. You can add a squeeze of lemon juice or a touch of cream cheese for a tangy twist.
How Do I Get the Perfect Cinnamon Swirl in Muffins?
Creating the cinnamon swirl gives these muffins their special look and taste. Here’s how to do it:
- Fill your muffin cups halfway with batter.
- Sprinkle cinnamon sugar mixture evenly over the batter.
- Add more batter on top to almost fill the cup.
- Use a toothpick or skewer to gently swirl the cinnamon sugar through the batter. Don’t overdo it—just a few twists to make those cinnamon ribbons.
This technique helps create pockets of warm cinnamon sugar that spread throughout your muffins without making a mess. It’s a simple step that makes a big difference!
Equipment You’ll Need
- Muffin tin – perfect for shaping your muffins and helping them bake evenly.
- Muffin liners – make cleanup easier and help muffins release without sticking.
- Mixing bowls – you’ll need at least two, one for dry ingredients and one for wet.
- Whisk or spoon – easy tools to mix your batter without overworking it.
- Toothpick or skewer – great for swirling the cinnamon sugar into the batter.
- Cooling rack – lets your muffins cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch and nutty flavor in every bite.
- Mix in chocolate chips to add sweetness that pairs well with pumpkin and cinnamon.
- Swap pumpkin puree with mashed sweet potatoes for a slightly different but tasty twist.
- Stir in raisins or dried cranberries for a chewy texture and fruity burst.
Pumpkin Cinnamon Roll Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon (for the swirl)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18 to 22 minutes for baking, plus cooling time before glazing. Overall, set aside around 40 minutes from start to finish to enjoy these delicious muffins.
Step-by-Step Instructions:
1. Prepare Your Muffin Tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until fully combined.
3. Mix Wet Ingredients:
In another bowl, whisk together the pumpkin puree, oil (or melted butter), eggs, and vanilla extract until smooth.
4. Combine Wet and Dry:
Pour the wet mixture into the dry ingredients bowl and gently stir just until combined. Be careful not to overmix—it’s okay if the batter is a little lumpy; this helps keep the muffins tender.
5. Prepare the Cinnamon Swirl:
In a small bowl, combine the brown sugar and ground cinnamon. This will be your cinnamon swirl mixture.
6. Add Batter and Swirl:
Fill each muffin cup halfway with batter. Sprinkle about a teaspoon of the cinnamon sugar mixture on top of each. Then add more batter to fill the muffin cups about three-quarters full. Use a toothpick or skewer to gently swirl the cinnamon sugar into the batter, creating a cinnamon roll effect.
7. Bake:
Bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the muffin tin for about 5 minutes.
8. Cool and Glaze:
Transfer the muffins to a wire rack to cool completely. While they cool, whisk together the powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle the glaze generously over the cooled muffins.
Enjoy your Pumpkin Cinnamon Roll Muffins warm or at room temperature for a tasty breakfast or snack!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! If you want to use fresh pumpkin, roast it first until soft, then puree it until smooth. Make sure to drain any excess water to avoid thinning the batter.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze them for up to 3 months—just thaw and warm before eating.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works well and adds a richer flavor. Use the same amount (1/3 cup) to replace the oil.
Is It Okay to Make These Muffins Ahead of Time?
Yes, you can bake them ahead and store them without glaze. Add the glaze just before serving for the best texture and taste.
