On a cool fall morning, the warm aroma of pumpkin and cinnamon filling the kitchen is pure comfort. That’s exactly what inspired me to create these Pumpkin Cinnamon Roll Muffins.
They’re the perfect mashup of soft, spiced pumpkin muffins and gooey cinnamon rolls, all in one easy-to-make recipe. Whether you’re planning a holiday brunch or just craving a fall-inspired pastry with your coffee, these muffins will hit the spot.
Plus, they’re topped with a luscious cream cheese glaze, making them completely irresistible. Let’s bake up some fall magic together!
What’s Inside This Recipe?
Ingredients for Pumpkin Cinnamon Roll Muffins
Before we dive into the recipe, let’s make sure you have everything you need. These ingredients are simple and easy to find, but they come together to create the Best Pumpkin Cinnamon Roll Muffins that’s full of warm autumn flavors.
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling!)
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon pure vanilla extract
For the Cinnamon Swirl
- ⅓ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk (plus more if needed)
- ½ teaspoon pure vanilla extract
You’ll Also Need
- A muffin tin and paper liners
- A small bowl for the cinnamon swirl
Once you’ve gathered these ingredients, you’ll be ready to whip up these delightful Pumpkin Cinnamon Roll Muffins. Let’s get baking!
How to Make Pumpkin Cinnamon Roll Muffins
This recipe is straightforward and beginner-friendly. I’ll guide you through each step so you can bake with confidence. Let’s get started!
Step 1: Preheat the oven and prepare your muffin tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray.
Step 2: Mix the dry ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This step ensures the spices are evenly distributed in every bite.
Step 3: Combine the wet ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth and well combined. The mixture will look creamy and smell amazing!
Step 4: Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix this keeps the muffins light and fluffy.
Step 5: Make the cinnamon swirl
In a small bowl, stir together the brown sugar, cinnamon, and melted butter until it forms a thick paste. This will be the gooey swirl inside your muffins.
Step 6: Fill the muffin cups
Spoon a tablespoon of muffin batter into each muffin liner, then add about ½ teaspoon of the cinnamon swirl mixture on top.
Add another tablespoon of batter to cover the cinnamon swirl. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter for a marbled look.
Step 7: Bake the muffins
Place the muffin tin in your preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Make the cream cheese glaze
While the muffins are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth.
Add the powdered sugar, milk, and vanilla extract, and mix until creamy. If the glaze is too thick, add a splash of milk to reach your desired consistency.
Step 9: Glaze and serve
Once the muffins are cool, drizzle the cream cheese glaze over the tops. I like to use a spoon for drizzling, but you could also use a piping bag if you want a more polished look. Serve immediately and enjoy!
Recipe Variations and Customization Ideas
I love how versatile these Pumpkin Cinnamon Roll Muffins are. Here are a few ways you can switch things up to suit your taste or dietary needs:
- Make them gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking flour. Be sure it contains xanthan gum for the best texture.
- Go dairy-free: Use a dairy-free cream cheese alternative for the glaze and substitute coconut oil for the butter in the cinnamon swirl.
- Add a little crunch: Mix chopped pecans or walnuts into the batter or sprinkle them on top of the glaze for extra texture.
- Kid-friendly option: Skip the glaze and instead dust the muffins with cinnamon sugar while they’re still warm. Kids love the sweet, sparkly topping!
These muffins also freeze beautifully. Just skip the glaze, wrap them individually, and freeze for up to 2 months. Warm them up in the microwave or oven, then add the glaze for a fresh-from-the-oven treat.
Frequently Asked Questions About Pumpkin Cinnamon Roll Muffins
Can I make these Pumpkin Cinnamon Roll Muffins ahead of time?
Absolutely! You can bake the muffins a day in advance and store them in an airtight container at room temperature. Just wait to glaze them until right before serving for the freshest flavor.
Can I use fresh pumpkin instead of canned?
Yes, you can! Just be sure to cook and puree the pumpkin until smooth. Keep in mind that fresh pumpkin may have a slightly different texture and moisture content than canned, so you might need to adjust the baking time slightly.
How do I store leftover muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. If they’re glazed, keep a piece of parchment paper between the layers to prevent sticking.
Can I double the recipe?
Yes, you can easily double this recipe to make 24 muffins. Just make sure you have enough muffin tins and liners ready to go.
What if I don’t have a muffin tin?
If you don’t have a muffin tin, you can bake this recipe in a greased 8×8-inch square pan to make pumpkin cinnamon roll bars instead. The baking time may need to be adjusted to around 25–30 minutes.
Let’s Bake Together!
There’s nothing like the smell of pumpkin and cinnamon wafting through your home to make it feel like fall. These Pumpkin Cinnamon Roll Muffins are the perfect way to bring all those warm, cozy flavors to your table.
I’d love to hear how they turn out for you, so be sure to leave a comment or rating below!
If you’re looking for more autumn-inspired recipes, check out my Fluffy Pumpkin Pancakes with Cinnamon Butter or Easy Apple Cinnamon Bread.
Don’t forget to share your creations on social media and tag me. I can’t wait to see your baking masterpieces! Let’s make this fall the tastiest one yet.
Pumpkin Cinnamon Roll Muffins Recipe
Equipment
- A muffin tin and paper liners
- A small bowl for the cinnamon swirl
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 cup canned pumpkin puree not pumpkin pie filling!
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- For the Cinnamon Swirl
- ⅓ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter melted
For the Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 tablespoon milk plus more if needed
- ½ teaspoon pure vanilla extract
Instructions
Step 1: Preheat the oven and prepare your muffin tin
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray.
Step 2: Mix the dry ingredients
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This step ensures the spices are evenly distributed in every bite.
Step 3: Combine the wet ingredients
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth and well combined. The mixture will look creamy and smell amazing!
Step 4: Combine wet and dry ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix this keeps the muffins light and fluffy.
Step 5: Make the cinnamon swirl
- In a small bowl, stir together the brown sugar, cinnamon, and melted butter until it forms a thick paste. This will be the gooey swirl inside your muffins.
Step 6: Fill the muffin cups
- Spoon a tablespoon of muffin batter into each muffin liner, then add about ½ teaspoon of the cinnamon swirl mixture on top.
- Add another tablespoon of batter to cover the cinnamon swirl. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter for a marbled look.
Step 7: Bake the muffins
- Place the muffin tin in your preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Make the cream cheese glaze
- While the muffins are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, milk, and vanilla extract, and mix until creamy. If the glaze is too thick, add a splash of milk to reach your desired consistency.
Step 9: Glaze and serve
- Once the muffins are cool, drizzle the cream cheese glaze over the tops. I like to use a spoon for drizzling, but you could also use a piping bag if you want a more polished look. Serve immediately and enjoy!
