The Best Pumpkin Cinnamon Roll Muffins Ever | Soft, Swirled & Spiced

🎉 Introduction

If cinnamon rolls and pumpkin muffins had a baby, this would be it. These Pumpkin Cinnamon Roll Muffins are tender, spiced, and topped with a gooey cinnamon sugar swirl that melts into every bite. They’re like a cozy fall morning in muffin form. 🎃

Baked with real pumpkin puree, warm spices, and finished with a luscious icing drizzle, these muffins are perfect for breakfast, brunch, or a sweet afternoon treat. The best part? No kneading, no yeast, and no waiting for dough to rise — all the cinnamon roll flavor without the work.

Whether you’re baking for a family gathering, weekend indulgence, or prepping ahead for grab-and-go breakfasts, these muffins are guaranteed to impress.

🧰 Equipment Needed

To bake the best pumpkin cinnamon roll muffins, gather these essentials:

• Muffin tin (12-cup standard size)
• Muffin liners or nonstick spray
• Mixing bowls (large and medium)
• Whisk
• Rubber spatula or spoon
• Measuring cups and spoons
• Ice cream scoop or large spoon
• Small saucepan or microwave-safe bowl
• Wire rack
• Piping bag or spoon (for icing)

🛒 Ingredients

🎃 Muffin Batter:

• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 2½ tsp pumpkin spice
• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup pumpkin puree
• ⅓ cup unsalted butter, melted
• 1 tsp vanilla extract
• ⅓ cup milk (or plant-based milk)

🍥 Cinnamon Swirl:

• ¼ cup brown sugar
• 1½ tsp cinnamon
• 2 tbsp melted butter

🍮 Icing Drizzle:

• ½ cup powdered sugar
• 1–2 tsp milk
• ½ tsp vanilla extract

Tip: You can double the cinnamon swirl for extra gooey muffins!

👩‍🍳 Directions

Let’s bake the most irresistible pumpkin cinnamon roll muffins — quick, easy, and unforgettable!

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Line a standard muffin tin with paper liners or lightly grease with oil or spray.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together:
  • 1½ cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2½ tsp pumpkin spice

Step 3: Mix Wet Ingredients

• In another bowl, whisk together:
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup pumpkin puree
  • ⅓ cup melted butter
  • 1 tsp vanilla extract
  • ⅓ cup milk

Step 4: Combine Wet and Dry

• Slowly fold the dry ingredients into the wet mixture until just combined.
• Don’t overmix — batter should be slightly thick and smooth.

Step 5: Make Cinnamon Swirl

• In a small bowl, mix:
  • ¼ cup brown sugar
  • 1½ tsp cinnamon
  • 2 tbsp melted butter
• Stir until it forms a syrupy cinnamon mixture.

Step 6: Fill Muffin Tins

• Scoop muffin batter into the liners, filling about ¾ full.
• Spoon 1 tsp of cinnamon swirl onto the top of each muffin.
• Use a toothpick or knife to gently swirl the cinnamon into the batter.

Step 7: Bake

• Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
• Let cool in the pan for 5 minutes, then transfer to a wire rack.

Step 8: Add Icing Drizzle

• In a small bowl, whisk together:
  • ½ cup powdered sugar
  • 1–2 tsp milk
  • ½ tsp vanilla extract
• Once muffins are mostly cooled, drizzle icing over the tops using a spoon or piping bag.

🍽️ Servings & Timing

• Servings: 12 muffins
• Prep Time: 15 minutes
• Bake Time: 20 minutes
• Cooling/Icing: 10 minutes
• Total Time: ~45 minutes

Ideal for brunch tables, coffee shop-style breakfasts at home, or autumn bake sales.

🧊 Storage & Reheating

Storage:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well up to 5 days.

Freezing:

• Freeze un-iced muffins for up to 2 months. Thaw and drizzle icing fresh before serving.

Reheating:

• Microwave for 10–15 seconds to revive that fresh-baked warmth.
• Add icing after reheating for best texture.

🥄 Variations

Switch things up with these flavorful twists on your favorite fall muffin:

• Maple Glazed Version: Replace vanilla icing with maple syrup and powdered sugar glaze.
• Stuffed Cinnamon Roll Muffins: Add a dollop of cinnamon sugar in the middle as a surprise filling.
• Cream Cheese Frosting: Frost with a soft vegan or dairy cream cheese icing for dessert-style muffins.
• Nutty Swirl: Add chopped pecans or walnuts to the cinnamon swirl.
• Chocolate Pumpkin Swirl: Mix mini chocolate chips into the batter or cinnamon layer.
• Mini Muffins: Bake in a mini muffin tin for 10–12 minutes — great for kids or snacking!
• Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly batch.
• Dairy-Free: Use plant-based milk and vegan butter for a fully dairy-free version.
• Extra Pumpkin Flavor: Add ½ tsp more pumpkin spice or a dash of nutmeg for bold flavor.

❓ 10 FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No — pumpkin pie filling is pre-sweetened and spiced. Use 100% pumpkin puree.

2. Can I make this recipe dairy-free?
Yes! Use dairy-free butter and milk. The result will still be soft and flavorful.

3. What flour works best for these muffins?
All-purpose flour is best, but you can use a 1:1 gluten-free blend if needed.

4. Are these muffins sweet like cupcakes?
They’re moderately sweet, perfect for breakfast or a light dessert. The icing adds sweetness too.

5. Can I make these without icing?
Absolutely! They’re delicious on their own or with just the cinnamon swirl.

6. Why do I need both baking soda and baking powder?
This combo gives the muffins both lift and softness.

7. Can I add a cream cheese filling?
Yes — add a small spoonful of sweetened cream cheese in the center of the batter.

8. Can I use a sugar substitute?
Yes, just use one that substitutes 1:1 for baking.

9. Do I need to chill the batter?
No chilling required — these muffins are quick to bake!

10. Can I double the recipe?
Yes! Just bake in batches or use two muffin pans.

🏁 Conclusion

These Pumpkin Cinnamon Roll Muffins are everything you love about fall in one perfect bite: soft, spiced, swirled with cinnamon, and topped with a sweet drizzle that melts right into the golden top. 🍂

Whether you’re serving them for breakfast, dessert, or sharing with friends over coffee, they’re guaranteed to disappear fast. Plus, they’re easy to make, customizable, and require no yeast or rolling — just mix, scoop, bake, and drizzle!

Your fall baking line-up needs these muffins. So grab that pumpkin puree and cinnamon, and let’s make magic in your kitchen.

Adam

The Best Pumpkin Cinnamon Roll Muffins Ever | Soft, Swirled & Spiced

If cinnamon rolls and pumpkin muffins had a baby, this would be it. These Pumpkin Cinnamon Roll Muffins are tender, spiced, and topped with a gooey cinnamon sugar swirl that melts into every bite. They’re like a cozy fall morning in muffin form. 🎃 Baked with real pumpkin puree, warm spices, and finished with a luscious icing drizzle, these muffins are perfect for breakfast, brunch, or a sweet afternoon treat. The best part? No kneading, no yeast, and no waiting for dough to rise — all the cinnamon roll flavor without the work. Whether you’re baking for a family gathering, weekend indulgence, or prepping ahead for grab-and-go breakfasts, these muffins are guaranteed to impress.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

bake & Cooling & Icing time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 muffins

Ingredients Equipment Method Notes

Ingredients

  

🎃 Muffin Batter:

• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 2½ tsp pumpkin spice
• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup pumpkin puree
• ⅓ cup unsalted butter melted
• 1 tsp vanilla extract
• ⅓ cup milk or plant-based milk

🍥 Cinnamon Swirl:

• ¼ cup brown sugar
• 1½ tsp cinnamon
• 2 tbsp melted butter

🍮 Icing Drizzle:

• ½ cup powdered sugar
• 1 –2 tsp milk
• ½ tsp vanilla extract
• Tip: You can double the cinnamon swirl for extra gooey muffins!

Equipment

• To bake the best pumpkin cinnamon roll muffins, gather these essentials:
• Muffin tin (12-cup standard size)
• Muffin liners or nonstick spray
• Mixing bowls (large and medium)
• Whisk
• Rubber spatula or spoon
• Measuring cups and spoons
• Ice cream scoop or large spoon
• Small saucepan or microwave-safe bowl
• Wire rack
• Piping bag or spoon (for icing)

Method

 

1. Let’s bake the most irresistible pumpkin cinnamon roll muffins — quick, easy, and unforgettable!

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line a standard muffin tin with paper liners or lightly grease with oil or spray.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together:
2. 1½ cups flour
3. 1 tsp baking soda
4. ½ tsp baking powder
5. ¼ tsp salt
6. 2½ tsp pumpkin spice

Step 3: Mix Wet Ingredients

1. In another bowl, whisk together:
2. 2 eggs
3. ½ cup granulated sugar
4. ½ cup brown sugar
5. ½ cup pumpkin puree
6. ⅓ cup melted butter
7. 1 tsp vanilla extract
8. ⅓ cup milk

Step 4: Combine Wet and Dry

1. Slowly fold the dry ingredients into the wet mixture until just combined.
2. Don’t overmix — batter should be slightly thick and smooth.

Step 5: Make Cinnamon Swirl

1. In a small bowl, mix:
2. ¼ cup brown sugar
3. 1½ tsp cinnamon
4. 2 tbsp melted butter
5. Stir until it forms a syrupy cinnamon mixture.

Step 6: Fill Muffin Tins

1. Scoop muffin batter into the liners, filling about ¾ full.
2. Spoon 1 tsp of cinnamon swirl onto the top of each muffin.
3. Use a toothpick or knife to gently swirl the cinnamon into the batter.

Step 7: Bake

1. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
2. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Step 8: Add Icing Drizzle

1. In a small bowl, whisk together:
2. ½ cup powdered sugar
3. 1–2 tsp milk
4. ½ tsp vanilla extract
5. Once muffins are mostly cooled, drizzle icing over the tops using a spoon or piping bag.

Notes

🧊 Storage & Reheating

Storage:

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keeps well up to 5 days.

Freezing:

Freeze un-iced muffins for up to 2 months. Thaw and drizzle icing fresh before serving.

Reheating:

Microwave for 10–15 seconds to revive that fresh-baked warmth.

Add icing after reheating for best texture.

🥄 Variations

Switch things up with these flavorful twists on your favorite fall muffin:

Maple Glazed Version: Replace vanilla icing with maple syrup and powdered sugar glaze.

Stuffed Cinnamon Roll Muffins: Add a dollop of cinnamon sugar in the middle as a surprise filling.

Cream Cheese Frosting: Frost with a soft vegan or dairy cream cheese icing for dessert-style muffins.

Nutty Swirl: Add chopped pecans or walnuts to the cinnamon swirl.

Chocolate Pumpkin Swirl: Mix mini chocolate chips into the batter or cinnamon layer.

Mini Muffins: Bake in a mini muffin tin for 10–12 minutes — great for kids or snacking!

Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly batch.

Dairy-Free: Use plant-based milk and vegan butter for a fully dairy-free version.

Extra Pumpkin Flavor: Add ½ tsp more pumpkin spice or a dash of nutmeg for bold flavor.

❓ 10 FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No — pumpkin pie filling is pre-sweetened and spiced. Use 100% pumpkin puree.

2. Can I make this recipe dairy-free?
Yes! Use dairy-free butter and milk. The result will still be soft and flavorful.

3. What flour works best for these muffins?
All-purpose flour is best, but you can use a 1:1 gluten-free blend if needed.

4. Are these muffins sweet like cupcakes?
They’re moderately sweet, perfect for breakfast or a light dessert. The icing adds sweetness too.

5. Can I make these without icing?
Absolutely! They’re delicious on their own or with just the cinnamon swirl.

6. Why do I need both baking soda and baking powder?
This combo gives the muffins both lift and softness.

7. Can I add a cream cheese filling?
Yes — add a small spoonful of sweetened cream cheese in the center of the batter.

8. Can I use a sugar substitute?
Yes, just use one that substitutes 1:1 for baking.

9. Do I need to chill the batter?
No chilling required — these muffins are quick to bake!

10. Can I double the recipe?
Yes! Just bake in batches or use two muffin pans.

🏁 Conclusion

These Pumpkin Cinnamon Roll Muffins are everything you love about fall in one perfect bite: soft, spiced, swirled with cinnamon, and topped with a sweet drizzle that melts right into the golden top. 🍂

Whether you’re serving them for breakfast, dessert, or sharing with friends over coffee, they’re guaranteed to disappear fast. Plus, they’re easy to make, customizable, and require no yeast or rolling — just mix, scoop, bake, and drizzle!

Your fall baking line-up needs these muffins. So grab that pumpkin puree and cinnamon, and let’s make magic in your kitchen.