🎉 Introduction
Imagine the cozy flavors of a cinnamon roll, the fluffy texture of a muffin, and the sweet warmth of pumpkin spice all in one bite—that’s exactly what you get with Pumpkin Cinnamon Roll Muffins. These treats are soft, gooey in the center, and bursting with fall flavor.
Perfect for breakfast, brunch, or dessert, they’re easier than making classic cinnamon rolls from scratch but just as indulgent. With pumpkin puree in the dough and cinnamon sugar swirled throughout, these muffins are guaranteed to become a seasonal favorite.
🧰 Equipment Needed
- Muffin tin (12-cup standard)
- Paper liners or non-stick spray
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Rolling pin (if using dough method)
- Measuring cups & spoons
🛒 Ingredients
For the muffin batter:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the cinnamon swirl:
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
👩🍳 Directions
Step 1: Prep muffin tin
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Step 3: Mix wet ingredients
In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, granulated sugar, eggs, vanilla, and milk until smooth.
Step 4: Combine batter
Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
Step 5: Make cinnamon swirl
In a small bowl, mix brown sugar, cinnamon, and melted butter until sandy and crumbly.
Step 6: Layer muffins
Fill muffin cups halfway with batter. Sprinkle in a spoonful of cinnamon swirl mixture. Top with remaining batter, then swirl with a toothpick for a marbled effect.
Step 7: Bake
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Step 8: Glaze muffins
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.
🍽️ Servings & Timing
- Servings: 12 muffins
- Prep Time: 20 minutes
- Bake Time: 20 minutes
- Cooling/Glazing Time: 10 minutes
- Total Time: ~50 minutes
🧊 Storage & Reheating
- Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze (unglazed) for up to 2 months. Thaw overnight and glaze before serving.
- Reheat in the microwave for 10–15 seconds for that gooey cinnamon roll texture.
🥄 Variations
- Cream Cheese Swirl: Add sweetened cream cheese filling along with the cinnamon swirl.
- Nutty Muffins: Stir in chopped pecans or walnuts.
- Mini Muffins: Bake in a mini muffin tin for 10–12 minutes.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Maple Glaze: Replace milk in glaze with maple syrup for extra fall flavor.
❓ 10 FAQs
- Can I use pumpkin pie filling instead of puree? – No, it’s too sweet and already spiced.
- Why are my muffins dense? – Overmixing the batter or adding too much flour can cause density.
- Do I need to use both sugars? – Yes, brown sugar adds moisture and flavor, while white sugar adds sweetness.
- Can I skip the glaze? – Yes, but it makes them extra indulgent.
- Can I use oil instead of butter? – Yes, vegetable oil works for a softer texture.
- Can I prepare the batter ahead of time? – Best to bake right away, but you can prep the swirl mixture in advance.
- Do these taste more like muffins or cinnamon rolls? – They’re a hybrid: tender muffins with gooey cinnamon roll flavor.
- How do I make them extra moist? – Ensure pumpkin puree is thick, and don’t overbake.
- Can kids help make these? – Yes! Kids can help swirl and drizzle glaze.
- Can I double the recipe? – Absolutely, bake in two muffin tins or in batches.
🏁 Conclusion
These Pumpkin Cinnamon Roll Muffins bring the best of two worlds—moist pumpkin muffins and gooey cinnamon rolls—in one bite-sized treat. They’re easy to make, perfectly spiced, and topped with a sweet drizzle that makes them irresistible.
Serve them warm with coffee or cider for breakfast, add them to your holiday brunch table, or enjoy as an afternoon snack. One thing’s certain—they’ll disappear fast!
The Best Pumpkin Cinnamon Roll Muffins Ever | Gooey Fall Favorite
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, granulated sugar, eggs, vanilla, and milk until smooth.
- Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
- In a small bowl, mix brown sugar, cinnamon, and melted butter until sandy and crumbly.
- Fill muffin cups halfway with batter. Sprinkle in a spoonful of cinnamon swirl mixture. Top with remaining batter, then swirl with a toothpick for a marbled effect.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.
Notes
These Pumpkin Cinnamon Roll Muffins bring the best of two worlds—moist pumpkin muffins and gooey cinnamon rolls—in one bite-sized treat. They’re easy to make, perfectly spiced, and topped with a sweet drizzle that makes them irresistible. Serve them warm with coffee or cider for breakfast, add them to your holiday brunch table, or enjoy as an afternoon snack. One thing’s certain—they’ll disappear fast!
