Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat

There’s something magical about the smell of cinnamon and pumpkin wafting through your kitchen on a crisp autumn morning. These Pumpkin Cinnamon Roll Muffins capture all the cozy flavors of fall in one irresistible bite. Imagine soft pumpkin-spiced dough swirled with a gooey cinnamon-sugar filling, baked to golden perfection, and drizzled with creamy icing. They’re the perfect marriage of pumpkin bread and cinnamon rolls, without the need for hours of proofing dough. Whether you’re enjoying them for breakfast, brunch, or dessert, they’re guaranteed to bring comfort and smiles.

this Recipe

What Are Pumpkin Cinnamon Roll Muffins?

Pumpkin Cinnamon Roll Muffins are a quick-bake twist on traditional cinnamon rolls. Instead of yeast dough, we use a tender pumpkin batter infused with warm spices. The batter is layered with cinnamon-sugar filling, rolled (or swirled) into muffin tins, and baked into soft, pull-apart style rolls. A drizzle of vanilla glaze gives them that bakery-fresh finish.

Why You’ll Fall in Love with This Recipe

These muffins are:

• Bursting with pumpkin flavor and warm spices
• Quick to make no yeast or long rising times
• Perfectly portioned for easy serving
• Bakery-level gorgeous yet simple to prepare at home
  Plus, they fill your kitchen with the most incredible autumn aroma while they bake.

How Do They Taste?

The first bite greets you with a sweet cinnamon-sugar swirl followed by moist, pumpkin-rich muffin crumb. The pumpkin puree keeps them tender and flavorful, while the cinnamon filling adds just the right amount of gooey sweetness. The icing on top gives a creamy, sweet finish that ties everything together.

Health & Ingredient Benefits

• Pumpkin puree is rich in vitamin A, fiber, and antioxidants
• Cinnamon has anti-inflammatory properties and adds natural sweetness
• Eggs provide protein and structure
• Olive oil or butter offers healthy fats for moisture and flavor
  These muffins can also be adapted to be dairy-free or gluten-free.

Ingredients You’ll Need

For the muffins:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• 1 cup pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup unsalted butter, melted (or neutral oil)
• 1 tsp vanilla extract
  For the cinnamon swirl filling:
• ½ cup brown sugar, packed
• 1 ½ tsp cinnamon
• 3 tbsp unsalted butter, softened
  For the glaze:
• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Tools You’ll Need

• Muffin tin
• Paper liners
• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Electric mixer (optional)

Optional Substitutions & Additions

• Use coconut oil instead of butter for dairy-free
• Add chopped pecans or walnuts to the filling for crunch
• Swap pumpkin puree for sweet potato puree
• Add a pinch of cloves for extra spice warmth

How to Make

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, and vanilla until smooth.
4. Gradually mix dry ingredients into wet ingredients until just combined.
5. In a small bowl, mix filling ingredients into a paste.
6. Fill muffin cups halfway with batter, add a spoonful of filling, and top with more batter. Swirl gently with a toothpick.
7. Bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
8. Cool slightly before drizzling with glaze made by whisking powdered sugar, milk, and vanilla together.

What to Serve With

• Hot coffee or chai latte
• A dollop of whipped cream for dessert
• Fresh fruit salad for a balanced breakfast

Tips for Success

• Don’t overmix the batter—this keeps muffins tender
• Use room temperature ingredients for even mixing
• Let muffins cool slightly before glazing so the icing doesn’t melt off completely

Common Mistakes to Avoid

• Overbaking—pumpkin muffins dry out quickly
• Adding too much filling—can cause muffins to collapse in the center
• Using pumpkin pie filling instead of puree—too sweet and spiced

How to Store & Reheat

• Store muffins in an airtight container at room temperature for 2 days or in the fridge for 5 days
• Reheat in microwave for 10–15 seconds for fresh-from-the-oven softness
• Freeze unglazed muffins for up to 2 months, thaw, then glaze before serving

Frequently Asked Questions

Can I make these gluten-free? Yes, substitute with a 1:1 gluten-free baking flour.
Can I use store-bought cinnamon roll dough? Yes, but you’ll lose the pumpkin flavor in the batter.
Can I skip the glaze? Yes, but it adds sweetness and visual appeal.

Nutritional Info (approximate per muffin)

Calories: 260
Protein: 4g
Fat: 11g
Carbohydrates: 37g
Fiber: 2g
Sugar: 20g
Sodium: 190mg

Conclusion

Pumpkin Cinnamon Roll Muffins are the perfect blend of cozy fall flavors and easy baking. With their tender pumpkin crumb, sweet cinnamon swirls, and drizzled glaze, they’re a crowd-pleaser for breakfast, brunch, or dessert. They look impressive but are simple enough for everyday baking ideal for pumpkin lovers and cinnamon roll fans alike.

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August 12, 2025 by Melissa