These Pumpkin Cinnamon Roll Muffins bring together the cozy comfort of pumpkin spice and the irresistible swirl of a cinnamon roll—all baked into an easy-to-make muffin. They’re soft, tender, bursting with fall flavors, and topped with a sweet glaze that makes them taste like they came from a bakery.
Perfect for weekend brunch, Thanksgiving breakfast, or a cozy afternoon treat with coffee, these muffins deliver that warm cinnamon swirl and classic pumpkin taste in every bite. No yeast, no waiting—just mix, swirl, bake, and enjoy!
Ingredients:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 ½ cups canned pumpkin purée
- ½ cup vegetable oil
- ¼ cup milk (any kind)
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Preparation:
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
Step 2: Mix the Swirl
- In a small bowl, mix the brown sugar, cinnamon, and melted butter until crumbly. Set aside.
Step 3: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Step 4: Combine Wet Ingredients
- In a large mixing bowl, whisk the eggs, sugar, brown sugar, pumpkin purée, oil, milk, and vanilla until smooth.
Step 5: Mix Batter
- Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix.
Step 6: Fill Muffin Cups
- Spoon about 1 ½ tablespoons of batter into each muffin cup. Add a small spoonful of the cinnamon swirl mixture, then top with more batter. Swirl gently with a toothpick or knife.
Step 7: Bake
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack.
Step 8: Add Glaze
- Whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over warm muffins and let set.
Variation:
- Cream Cheese Swirl: Add a layer of sweetened cream cheese instead of cinnamon swirl.
- No Glaze: Skip the glaze for a simpler muffin (or sprinkle with cinnamon sugar before baking).
- Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes.
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
COOKING Note:
Swirling the cinnamon mixture too much will blend it into the batter—just a light swirl gives that classic cinnamon roll look. Let muffins cool slightly before glazing so it doesn’t completely melt.
Serving Suggestions:
- Warm with coffee or tea
- Perfect for holiday breakfast or brunch spreads
- Great in lunchboxes or afternoon snacks
- Serve with yogurt and fruit for a balanced breakfast
Tips:
- Use pure pumpkin purée, not pumpkin pie filling.
- Don’t overmix the batter—this keeps the muffins light and fluffy.
- For clean glaze drizzling, use a spoon or piping bag.
- Muffins taste even better the next day as flavors settle.
- Store covered at room temperature for up to 3 days or freeze for later.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Cool & Glaze Time: 10 minutes
- Total Time: ~45 minutes
🍽️ Nutritional Information (per muffin, approx.):
- Calories: ~265
- Protein: ~3g
- Carbohydrates: ~35g
- Fat: ~12g
- Sugar: ~20g
- Sodium: ~220mg
- Fiber: ~1g
May vary based on glaze or added ingredients.
❓FAQs
Can I use fresh pumpkin instead of canned?
- Yes! Make sure it’s well-drained and thick. Homemade purée can be more watery.
Can I make these without the glaze?
- Absolutely. They’re still sweet and flavorful without it.
Can I freeze these muffins?
- Yes—wrap them individually once fully cooled and freeze for up to 3 months.
Can I make the batter ahead of time?
- It’s best to bake immediately for the fluffiest texture, but you can prep the dry and wet ingredients separately the night before.
Why are my muffins dense?
- Overmixing the batter or too much liquid can make them heavy. Stir gently and measure carefully.
Conclusion:
These Pumpkin Cinnamon Roll Muffins are soft, swirled, and totally addictive. With a buttery cinnamon center and sweet glaze on top, they bring the joy of a cinnamon roll into a muffin-sized bite—without the yeast, kneading, or waiting.
Perfect for fall mornings, weekend brunches, or weekday treats, they’re easy to make and impossible to resist. Warm spices, pumpkin flavor, and gooey cinnamon goodness—what’s not to love?