Pumpkin Cinnamon Roll Muffins are a fun twist on two classic favorites rolled into one. These muffins are soft and fluffy with the warm flavors of pumpkin and cinnamon swirling throughout, just like a cinnamon roll but in a handy, portable muffin form. You get that perfect balance of sweet and spicy in every bite, making them a cozy treat for fall or any time you want a little comfort.
I love making these muffins when the weather starts to cool down because the smell of pumpkin and cinnamon baking fills the house and makes everything feel extra warm and inviting. Plus, they’re super easy to whip up, and I always find myself sneaking a few before they even make it to the table. A little tip: make sure to drizzle a bit of cream cheese glaze on top for that extra touch of sweetness that really brings the whole muffin together.
These muffins are perfect for breakfast, snack time, or even a simple dessert. I like to enjoy them with a cup of coffee or tea while curled up with a good book. They’re also great for sharing with friends or neighbors, especially during the fall season when everyone appreciates a homemade treat. If you’re into pumpkin and cinnamon, these muffins are definitely worth trying—you might just find yourself making them again and again!
Key Ingredients & Substitutions
Pumpkin Puree: This gives the muffins their moist texture and fall flavor. Use canned pumpkin for convenience, or homemade puree if you prefer a fresher taste. Avoid pumpkin pie filling which has added spices and sugar.
Flour: All-purpose flour works best here for the right structure. For a gluten-free option, try a 1:1 gluten-free baking flour blend.
Cinnamon & Spices: Ground cinnamon is the star spice, giving that classic cinnamon roll taste. Nutmeg, cloves, and ginger add warmth. If you don’t like cloves or ginger, you can leave them out or adjust to your taste.
Milk & Oil: Milk adds moisture and helps with texture. Whole or 2% milk works well, but plant milk can be swapped in for a dairy-free version. Vegetable oil keeps muffins tender; melted butter can substitute for richer flavor.
Brown Sugar: It adds sweetness and moisture, especially in the cinnamon filling. You can use coconut sugar or maple sugar for a different flavor twist.
How Do I Create the Cinnamon Swirl in Pumpkin Muffins?
The cinnamon swirl gives these muffins their signature cinnamon roll look and taste. Here’s how to get it just right:
- Fill each muffin cup about a third with batter.
- Add a spoonful of the cinnamon-sugar-butter mixture on top.
- Cover with another layer of batter.
- Use a toothpick or skewer to gently swirl the cinnamon filling into the batter, creating a marbled effect. Don’t over-swirl or the cinnamon will blend too much.
This method creates pockets of sweet cinnamon throughout the muffin that bake inside, giving you that gooey cinnamon roll feeling in every bite.
Equipment You’ll Need
- Muffin tin – perfect size for individual muffins and helps them bake evenly.
- Muffin liners – make cleanup easier and keep muffins from sticking.
- Mixing bowls – one for dry ingredients and one for wet; keeps mixing simple.
- Whisk and spoon – a whisk helps blend wet ingredients smoothly; a spoon is great for folding batter gently.
- Toothpick or skewer – essential for swirling the cinnamon filling in the batter.
- Measuring cups and spoons – for accurate ingredient portions to get the perfect texture.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts to the cinnamon filling for crunch and autumn flavor.
- Stir in mini chocolate chips to the batter for a sweet twist that pairs well with pumpkin and cinnamon.
- Replace half the cinnamon with pumpkin pie spice for a richer spice mix, adding a hint of cloves, nutmeg, and ginger.
- Swap the icing for a cream cheese glaze by mixing cream cheese, powdered sugar, and a touch of vanilla for a tangy topping.
Pumpkin Cinnamon Roll Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ¼ teaspoon ground ginger (optional)
- 1 cup canned pumpkin puree
- ½ cup milk (whole or 2%)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Filling:
- ⅓ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. Allow a few minutes to cool and then drizzle on the icing. In total, expect about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures your spices and leavening are evenly spread.
3. Mix Wet Ingredients:
In a separate bowl or measuring cup, whisk the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until everything is smooth and combined.
4. Combine Wet and Dry:
Pour the wet ingredients into the bowl of dry ingredients. Stir gently, just until everything is combined. The batter should be thick and a bit lumpy—don’t overmix!
5. Prepare Cinnamon Filling:
In a small bowl, stir together the brown sugar, cinnamon, and melted butter to create the delicious cinnamon swirl.
6. Layer Muffins:
Fill each muffin cup about one-third full with batter. Spoon about 1 teaspoon of the cinnamon filling on top of the batter. Then add another one-third of batter to cover the filling.
7. Make the Swirls:
Use a toothpick or skewer to gently swirl the cinnamon filling into the batter, making a pretty marbled effect.
8. Bake:
Bake muffins in the preheated oven for 18 to 22 minutes. Insert a toothpick into the center to check doneness; it should come out clean or with just a few moist crumbs.
9. Prepare the Icing:
While the muffins bake, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk quantity to get a nice drizzle consistency.
10. Cool and Ice:
Let muffins cool in the tin for 5 minutes, then transfer them to a wire rack. When slightly cooled but still warm, drizzle the icing over the tops.
Enjoy your warm, pumpkin-spiced cinnamon roll muffins with a sweet glaze — a perfect treat any time of day!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just roast and puree fresh pumpkin before measuring 1 cup for the recipe. Make sure it’s smooth and drained of excess moisture to keep the muffins from becoming too wet.
How Should I Store Leftover Muffins?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven to freshen them up.
Can I Make These Muffins Dairy-Free?
Absolutely! Substitute the milk with any plant-based milk like almond or oat milk, and use a dairy-free butter substitute in the cinnamon filling and icing.
Can I Prepare These Muffins Ahead of Time?
Yes, you can mix the batter and prepare the cinnamon filling up to a day ahead. Keep refrigerated and bake fresh when ready. Alternatively, freeze baked muffins for up to 3 months and thaw before serving.
