If you’re craving a cozy treat that marries the warm spices of fall with the comforting fluffiness of a cinnamon roll, then these Pumpkin Cinnamon Roll Muffins are going to become your new go-to. Picture tender, moist muffin bases packed with the rich, vibrant flavor of pumpkin, swirled through with a gooey cinnamon sugar ribbon that melts perfectly into each bite. Topped with a luscious cream cheese glaze that adds the perfect sweet tang, these muffins are a delightful twist on classic autumn flavors, guaranteed to brighten up your breakfast table or afternoon snack time. Trust me, once you try these Pumpkin Cinnamon Roll Muffins, you’ll wonder why you haven’t made them sooner!

Pumpkin Cinnamon Roll Muffins Recipe - Recipe Image

Ingredients You’ll Need

These ingredients come together so seamlessly, bringing the perfect balance of flavor, moisture, and spice to your Pumpkin Cinnamon Roll Muffins. Each component plays a key role, from the pumpkin puree that keeps the muffins wonderfully soft, to the cinnamon that gives it the signature swirl and warmth.

Pumpkin puree (1 cup): Adds natural moisture and a sweet, earthy depth to the muffins.
Melted butter (½ cup): Infuses richness and keeps the texture tender; vegetable oil works too for a lighter option.
Granulated sugar (¾ cup): Sweetens the batter perfectly without overpowering the spices.
Large egg (1): Provides structure and helps everything hold together beautifully.
Vanilla extract (1 tsp): Enhances the overall flavor, adding a subtle, aromatic touch.
All-purpose flour (1½ cups): The base of your muffins, giving them body and shape.
Baking soda (1 tsp) and baking powder (1 tsp): Work together to make sure your muffins rise light and fluffy.
Salt (½ tsp): Balances all the sweetness and brightens the flavors.
Ground cinnamon (1 tsp): The star spice for your cinnamon swirl and muffin batter alike, adding cozy spiciness.
For the cinnamon swirl: Melted butter (¼ cup), brown sugar (¼ cup), and cinnamon (1 tsp) combine to create that irresistible gooey ribbon inside each muffin.
For the cream cheese glaze: Powdered sugar (½ cup), vanilla extract (½ tsp), and 2–3 tablespoons of milk come together to create a smooth, sweet topping that brings everything to life.

How to Make Pumpkin Cinnamon Roll Muffins

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350 degrees Fahrenheit. While it warms up, line your 12-cup muffin tin with paper liners or give it a good spritz of nonstick spray to keep those muffins from sticking. This simple step will make a big difference when it’s time to get them out perfect and intact.

Step 2: Whisk the Wet Ingredients

Grab a large mixing bowl and whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture turns smooth and creamy. This blend sets the rich, tender foundation for your muffins, and the pumpkin really shines here as the star.

Step 3: Mix the Dry Ingredients

In another bowl, combine the all-purpose flour, baking soda, baking powder, salt, and that wonderful ground cinnamon. Mixing these dry ingredients separately ensures they are evenly distributed through your muffin batter for uniform flavor and an even rise.

Step 4: Combine Wet and Dry Ingredients

Now, gently fold the dry ingredients into the wet mixture. Take care not to overmix—just fold until you no longer see dry flour streaks. This helps maintain a tender crumb and light texture, which you want every time.

Step 5: Prepare the Cinnamon Swirl

In a small bowl, stir together the melted butter, brown sugar, and cinnamon. This combines into a luscious swirl filling that will give your Pumpkin Cinnamon Roll Muffins their signature gooey, cinnamon-spiced surprise on the inside.

Step 6: Assemble Your Muffins

Fill each muffin cup halfway with your pumpkin batter. Then, dollop a spoonful of the cinnamon swirl mixture on top. Add a bit more batter to cover that swirl, and use a toothpick or skewer to gently swirl the cinnamon mixture into the batter for that beautiful cinnamon roll effect.

Step 7: Bake to Perfection

Place your muffin tin in the oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean and the tops are beautifully golden brown. The aroma wafting from the oven at this point is absolutely irresistible.

Step 8: Make and Drizzle the Cream Cheese Glaze

While the muffins cool slightly, whisk together powdered sugar, vanilla extract, and milk until smooth and glossy. When the muffins are just warm (not piping hot), drizzle this glaze over them for a sweet, creamy finish that perfectly complements the spice and pumpkin flavor.

How to Serve Pumpkin Cinnamon Roll Muffins

Garnishes

These muffins are lovely on their own, but for an extra-special presentation, try sprinkling a pinch of ground cinnamon or powdered sugar on top. For an elegant touch, a few toasted pecans or a small dollop of whipped cream can add texture and flavor bursts that dance alongside the cinnamon swirl.

Side Dishes

Serve Pumpkin Cinnamon Roll Muffins alongside a hot cup of coffee, chai tea, or a bold latte to complement the spices. They’re perfect with a side of fresh fruit or a dollop of Greek yogurt for a balanced, satisfying breakfast or snack that hits all the right notes.

Creative Ways to Present

Get playful by serving these muffins on a rustic wooden board alongside mini jars of extra cream cheese glaze or honey for dipping. You could also stack them on a tiered dessert tray for an inviting brunch spread that will have guests reaching for seconds.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to three days. This keeps them moist and delicious, ensuring each bite stays just as tender and flavorful as the first.

Freezing

If you want to enjoy these muffins beyond a few days, they freeze beautifully. Wrap each muffin individually in plastic wrap or parchment paper and place them in a freezer-safe bag or container. They’ll stay fresh for up to three months, making them a fantastic make-ahead treat.

Reheating

To bring your muffins back to life, simply thaw them at room temperature or microwave for about 20 seconds until warm. A quick zap in the oven at 300 degrees Fahrenheit for 5-7 minutes also works wonders, refreshing that glaze and crispy edges.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you use fresh pumpkin, roast and puree it before measuring out one cup. Just make sure it’s smooth and not too watery for the best muffin texture.

What can I substitute for butter in this recipe?

Vegetable oil works great as a substitute for melted butter, keeping the muffins moist but with a slightly lighter texture. You can also try melted coconut oil for a subtle, unique flavor.

Can I make these muffins gluten-free?

Yes, by swapping the all-purpose flour for a gluten-free flour blend that includes xanthan gum, you can enjoy these Pumpkin Cinnamon Roll Muffins without gluten. Just keep in mind texture might vary slightly.

Is it possible to make these dairy-free?

To make these muffins dairy-free, use vegetable oil instead of butter and a dairy-free milk alternative in the glaze, like almond or oat milk. For the glaze, try a dairy-free cream cheese or skip it and drizzle simple powdered sugar glaze instead.

How long do these muffins stay fresh?

Stored properly in an airtight container at room temperature, these Pumpkin Cinnamon Roll Muffins stay fresh for up to three days. Beyond that, freezing is your best bet for longer storage.

Final Thoughts

Making these Pumpkin Cinnamon Roll Muffins is like bringing a slice of autumn right into your kitchen, and the delicious aroma alone feels like a warm hug. From the tender pumpkin-spiced batter to the gooey cinnamon swirl and creamy glaze, every bite is pure joy. Whether you’re serving them up for a cozy breakfast, a sweet afternoon pick-me-up, or sharing with friends and family, these muffins are sure to become an all-time favorite. Don’t wait to make these — your taste buds will thank you!