Pumpkin Cinnamon Roll Muffins: A Fall Baking Favorite

When autumn arrives, pumpkin and cinnamon rolls are two of the most beloved seasonal treats. Why not combine them into one irresistible bake? These Pumpkin Cinnamon Roll Muffins are soft, spiced muffins swirled with cinnamon sugar and topped with a sweet glaze. They’re quick to make, smell like fall while baking, and are perfect for breakfast, brunch, or holiday gatherings.

Chef Carol

Pumpkin Cinnamon Roll Muffins

These soft, spiced muffins combine the best of pumpkin and cinnamon rolls in a quick, no-yeast recipe. With a cinnamon-sugar swirl and vanilla glaze, they’re a cozy autumn treat perfect for breakfast, brunch, or dessert.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast, Brunch, Dessert

Cuisine: American, Fall, Fall Inspired, Fall Recipes

Calories: 235

Ingredients Equipment Method Notes

Ingredients

  

• 1.75 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1.5 tsp ground cinnamon
• 0.5 tsp pumpkin pie spice
• 0.5 cup pumpkin purée (not pumpkin pie filling)
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 0.5 cup vegetable oil (or melted butter)
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup milk (dairy or non-dairy)
• 0.5 cup brown sugar (for cinnamon swirl)
• 2 tsp ground cinnamon (for cinnamon swirl)
• 2 tbsp melted butter (for cinnamon swirl)
• 0.5 cup powdered sugar (for glaze)
• 1-2 tbsp milk (for glaze)
• 0.5 tsp vanilla extract (for glaze)

Equipment

• muffin tin Standard 12-cup size
• Mixing bowls One for dry and one for wet ingredients
• Whisk and spoon For mixing batter and glaze
• Toothpick or skewer For swirling cinnamon filling

Method

 

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla, and milk until smooth.
4. Fold dry ingredients into the wet mixture until just combined. Do not overmix.
5. In a small bowl, stir together brown sugar, cinnamon, and melted butter.
6. Spoon a tablespoon of batter into each muffin cup. Add a teaspoon of cinnamon swirl, then top with more batter until ¾ full. Swirl gently with a toothpick.
7. Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
8. Whisk together glaze ingredients. Drizzle over cooled muffins before serving.

Notes

For best results, swirl gently and don’t overmix the batter. Use pure pumpkin purée, not pumpkin pie filling. Muffins are best the day they’re made but stay moist for several days.

What are Pumpkin Cinnamon Roll Muffins?

Pumpkin Cinnamon Roll Muffins are muffin-style baked goods made with a pumpkin-spiced batter layered with a brown sugar-cinnamon swirl. They capture the cozy flavor of a cinnamon roll without the need for yeast or long rise times. Finished with a drizzle of glaze, they’re fluffy, sweet, and perfect for enjoying with coffee or tea.

Ingredients You’ll Need

This recipe makes 12 muffins.

For the muffin batter

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon pumpkin pie spice
• ½ cup pumpkin purée (not pumpkin pie filling)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk (dairy or non-dairy)

For the cinnamon swirl

• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

For the glaze

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

Substitutions

• Dairy-free: use almond milk and coconut oil.
• Gluten-free: use a 1:1 gluten-free flour blend.
• Lighter version: use applesauce for half the oil.

Step-by-Step Instructions

Step 1: Prep oven and pan

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.

Step 2: Mix dry ingredients

In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.

Step 3: Mix wet ingredients

In a large bowl, whisk pumpkin purée, sugars, oil, eggs, vanilla, and milk until smooth.

Step 4: Combine

Fold dry ingredients into wet mixture until just combined—don’t overmix.

Step 5: Make cinnamon swirl

In a small bowl, mix brown sugar, cinnamon, and melted butter.

Step 6: Layer muffins

Spoon a tablespoon of batter into muffin cups, add a teaspoon of cinnamon swirl, then repeat until cups are ¾ full. Swirl gently with a toothpick.

Step 7: Bake

Bake 18–20 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes.

Step 8: Glaze

Whisk glaze ingredients until smooth. Drizzle over cooled muffins before serving.

Tips for the Best Pumpkin Cinnamon Roll Muffins

• Don’t overmix batter—this keeps muffins tender.
• Use room-temperature eggs for better rise.
• Swirl lightly; too much mixing will blend the layers.
• Drizzle glaze while muffins are slightly warm for extra shine.

Variations

• Cream cheese glaze: Replace milk with cream cheese for richness.
• Nutty swirl: Add chopped pecans or walnuts to the cinnamon sugar.
• Chocolate chip version: Fold in ½ cup chocolate chips to batter.
• Mini muffins: Bake in mini muffin tin for 10–12 minutes.

Storage and Make-Ahead

• Room temperature: Store in airtight container up to 3 days.
• Refrigerator: Keep up to 5 days; warm slightly before serving.
• Freezer: Freeze unglazed muffins up to 2 months. Thaw and glaze when ready to serve.

Serving Ideas

Pumpkin Cinnamon Roll Muffins are perfect for:

• Fall breakfasts with coffee or tea
• Holiday brunch buffets
• Lunchbox treats or after-school snacks
• Thanksgiving or Halloween dessert spreads

Pair them with hot apple cider or pumpkin spice lattes for the ultimate seasonal experience.

Nutrition Breakdown

One muffin has about 220–250 calories, 3 grams protein, 30 grams carbs, and 10 grams fat. Using applesauce instead of half the oil lowers calories while keeping them moist.

Conclusion

Pumpkin Cinnamon Roll Muffins are the best of both worlds—soft pumpkin muffins swirled with cinnamon sugar and finished with a sweet glaze. They’re easy to make, full of fall flavor, and perfect for cozy mornings or festive gatherings. Once you try them, they’ll become a seasonal baking staple.

FAQs

Can I use pumpkin pie filling instead of purée?
No, it’s too sweet and already spiced. Use pure pumpkin purée.

Do I need muffin liners?
They’re recommended for easy removal, but greasing the pan works too.

Can I skip the glaze?
Yes, but it adds sweetness and the “cinnamon roll” feel.

Can I double the recipe?
Yes, bake in batches or freeze extras.