Start your fall mornings with Pumpkin Cinnamon Roll Muffins, the ultimate cozy treat. Soft pumpkin-flavored muffins are swirled with cinnamon sugar and topped with a creamy glaze for that irresistible bakery-style taste. Perfect for breakfast, snacks, or dessert, these muffins bring warm autumn flavors straight to your kitchen with minimal effort.
Why You’ll Love This Recipe
These Pumpkin Cinnamon Roll Muffins are quick and easy to make, requiring no yeast, so you can enjoy bakery-style muffins in under 30 minutes. The pumpkin puree keeps them moist and tender, while each bite delivers a perfect swirl of cinnamon sugar that evokes the flavors of classic cinnamon rolls. Ideal for breakfast, afternoon snacks, or a cozy fall dessert, these muffins are simple enough for weeknight baking yet indulgent enough to impress family and friends. The finishing touch of a creamy glaze adds just the right amount of sweetness, making these Pumpkin Cinnamon Roll Muffins a comforting treat any time of day.
Key Ingredients
Muffin Batter
- 1 cup pumpkin puree
- ½ cup melted butter (or vegetable oil)
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Cinnamon Swirl
- 3 tablespoons butter, melted
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
Cream Cheese Glaze
- ½ cup cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together pumpkin puree, melted butter (or oil), sugar, egg, and vanilla extract until smooth.
- In a separate bowl, combine all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix to keep your Pumpkin Cinnamon Roll Muffins tender.
- Prepare the cinnamon swirl by mixing melted butter, brown sugar, and cinnamon in a small bowl.
- Spoon a portion of the muffin batter into each muffin cup, then add a spoonful of the cinnamon mixture on top of each muffin.
- Use a toothpick or knife to gently swirl the cinnamon mixture into the batter for a marbled effect.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- While the muffins cool, prepare the glaze by whisking cream cheese, powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled muffins before serving, completing your Pumpkin Cinnamon Roll Muffins.
Baking Time and Servings
- Prep Time: 15 minutes
- Bake Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 12 Pumpkin Cinnamon Roll Muffins
Variations
- Add chopped pecans or walnuts for extra texture.
- Mix in chocolate chips for a sweeter twist.
- Swap cream cheese glaze for a simple powdered sugar glaze.
- Make mini Pumpkin Cinnamon Roll Muffins for bite-sized treats or a large loaf for slicing.
Storage Tips
- Store Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate to keep fresh up to 5 days.
- Freeze unfrosted muffins up to 2 months; thaw and glaze before serving.
- Place a paper towel in the container to absorb extra moisture and keep muffins from getting soggy, just like we recommend in our Gluten-Free Creamy Mushroom Soup storage tips for keeping baked goods fresh longer.
FAQs
Do pumpkin muffins need to be refrigerated?
Pumpkin Cinnamon Roll Muffins can stay at room temperature for 1–2 days in an airtight container. Refrigerating them extends freshness up to 5 days, making them perfect for meal prep or sharing with friends.
Why are my pumpkin muffins so dense?
Dense Pumpkin Cinnamon Roll Muffins often result from overmixing the batter or using too much pumpkin puree. Gently fold the dry ingredients into the wet mixture for light and tender muffins.
What is the bakery muffin trick?
To achieve bakery-style muffins, bake this recipe at a high temperature (around 425°F) for the first 5 minutes, then reduce to 350°F for the remaining time. This helps create tall, domed muffins.
How to keep pumpkin muffins fresh?
Store Pumpkin Cinnamon Roll Muffins in an airtight container, ideally with a paper towel at the bottom to absorb moisture. Freeze unfrosted muffins for longer storage, and glaze after thawing for best results.
Conclusion
These Pumpkin Cinnamon Roll Muffins bring the cozy flavors of fall straight into your kitchen. Soft pumpkin-spiced muffins, swirled with cinnamon sugar and topped with a creamy glaze, are perfect for breakfast, snacks, or dessert. Simple to make yet impressively delicious, Pumpkin Cinnamon Roll Muffins are a seasonal favorite that everyone will enjoy. For more inspiration and to share your baking creations, check out Pinterest, Tumblr, X, and Medium for recipe ideas and seasonal twists. Whether you bake them for yourself, family, or friends, these muffins are a comforting treat that captures the essence of autumn in every bite.
Meet Emily Culino
Emily Culino is a passionate home baker and recipe creator who loves sharing cozy, seasonal treats that are easy to make and delicious to eat. From comforting pumpkin desserts to quick weeknight breakfasts, Emily focuses on recipes that bring family and friends together around the table. She enjoys experimenting with flavors, sharing tips for perfect baking results, and inspiring others to enjoy the joy of homemade treats.
Table of Contents
Pumpkin Cinnamon Roll Muffins
Equipment
- muffin tin
- paper liners or nonstick spray
- mixing bowls
- whisk
- toothpick or knife
- measuring cups and spoons
- cooling rack
Ingredients
- 1 cup pumpkin puree
- 1/2 cup melted butter or vegetable oil
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 tbsp butter, melted (for swirl)
- 1/3 cup brown sugar (for swirl)
- 1 tsp cinnamon (for swirl)
- 1/2 cup cream cheese, softened (for glaze)
- 1/2 cup powdered sugar (for glaze)
- 1 tbsp milk (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together pumpkin puree, melted butter (or oil), sugar, egg, and vanilla extract until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Mix melted butter, brown sugar, and cinnamon in a small bowl to prepare the swirl.
- Spoon muffin batter into cups, add a spoonful of swirl mixture, and gently marble with a toothpick or knife.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the glaze by whisking cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over cooled muffins before serving.