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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.
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Prep Time 15 minutes
bake & Cooling & Icing time 30 minutes
Total Time 45 minutes
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.