Pumpkin Cinnamon Roll Muffins

There’s something undeniably comforting about the warm spices of cinnamon and nutmeg paired with the rich, creamy texture of pumpkin in baked treats. Enter Pumpkin Cinnamon Roll Muffins—a delightful mashup that combines the best of tender pumpkin muffins with the sweet swirl of cinnamon roll goodness. These muffins are perfect for cozy mornings, afternoon snacks, or anytime you crave a little fall-inspired indulgence without the fuss of rolling dough. Moist, fluffy, and packed with autumn flavors, this recipe will quickly become a staple in your baking repertoire.

Why Pumpkin Cinnamon Roll Muffins is Worth Your Time

If you love the idea of pumpkin baked goods but want something a little different than the usual loaf or cupcake, these Pumpkin Cinnamon Roll Muffins are a game-changer. They deliver the soft, tender crumb of a muffin infused with pumpkin puree, while the cinnamon swirl inside mimics the irresistible pull-apart texture of traditional cinnamon rolls. Plus, the optional cream cheese glaze adds a luscious finish that’s both tangy and sweet. The best part? You can whip these up in under an hour without any complicated dough rising or rolling. Whether you’re serving breakfast guests or packing lunchboxes, these muffins make a memorable treat that’s both familiar and exciting.

Ingredient Breakdown

• 2 cups all-purpose flour: The base of the muffin batter, providing structure and softness.
• 1 cup canned pumpkin puree: Adds moisture, flavor, and that signature pumpkin color.
• 1/2 cup granulated sugar: Sweetens the batter and balances pumpkin’s earthiness.
• 1/4 cup brown sugar, packed: Adds a rich caramel note and moisture.
• 1/2 cup milk: Keeps the muffins tender and moist.
• 1/4 cup vegetable oil: Provides fat for softness and richness.
• 2 large eggs: Bind the ingredients and give structure.
• 2 teaspoons baking powder: Leavens the muffins for fluffiness.
• 1 teaspoon baking soda: Works with the acidic pumpkin to help rise.
• 1 teaspoon ground cinnamon: The star spice that defines the flavor profile.
• 1/2 teaspoon ground nutmeg: Adds warmth and depth.
• 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
• 1 teaspoon vanilla extract: Brings out the complexity of the other ingredients.
• 1/2 cup chopped walnuts or pecans (optional): Adds crunch and nuttiness to the muffins.
• 1/2 cup cream cheese, softened: For the luscious glaze topping.
• 1/4 cup powdered sugar: Sweetens and thickens the glaze.

Tools of the Trade

• Muffin tin: Essential for shaping your muffins perfectly.
• Mixer or mixing bowls and whisk: For combining wet and dry ingredients smoothly.
• Measuring cups and spoons: Accuracy ensures the best texture and flavor.
• Spatula: Helpful for folding ingredients and scraping batter.
• Cooling rack: Allows muffins to cool evenly without sogginess.
• Small bowl: For mixing the cinnamon swirl and cream cheese glaze.

Pumpkin Cinnamon Roll Muffins Made Stepwise

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.

Step 3: Combine Wet Ingredients

In another bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, pumpkin puree, milk, and vanilla extract until smooth and well combined.

Step 4: Make the Cinnamon Swirl

In a small bowl, mix 1/4 cup brown sugar with 1 tablespoon ground cinnamon. Set aside.

Step 5: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the muffins tender. If using nuts, fold them in now.

Step 6: Layer the Batter and Swirl

Spoon half of the muffin batter into the prepared muffin cups, filling each about halfway. Sprinkle a teaspoon of the cinnamon sugar mixture over each muffin. Top with the remaining batter, dividing it evenly. Use a toothpick or skewer to gently swirl the cinnamon sugar through the batter, creating that signature cinnamon roll effect.

Step 7: Bake

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. The muffins should be golden on top and spring back lightly when touched.

Step 8: Prepare the Cream Cheese Glaze

While muffins cool slightly, beat the softened cream cheese with powdered sugar until smooth and creamy. If the glaze is too thick, add a teaspoon of milk to thin it out.

Step 9: Glaze and Serve

Once the muffins are cool enough to handle, spread or drizzle the cream cheese glaze over the tops. Enjoy warm or at room temperature.

No-Store Runs Needed

• You likely already have all-purpose flour, sugars, baking powder, baking soda, and spices in your pantry.
• Canned pumpkin puree is a kitchen staple during pumpkin season and keeps well in the fridge after opening.
• Milk, eggs, vegetable oil, and vanilla extract are everyday fridge and pantry essentials.
• Chopped nuts and cream cheese can be optional or substituted with what you have on hand.

Avoid These Traps

• Overmixing the batter: This can make the muffins dense and tough. Fold ingredients gently until just combined.
• Skipping the cinnamon swirl: It’s what elevates these from ordinary pumpkin muffins to something special.
• Glazing warm muffins: Let the muffins cool slightly first to prevent the glaze from melting into a mess.
• Using fresh pumpkin: Fresh pumpkin puree can be watery. Stick to canned pumpkin puree for consistent moisture and texture.

Best Ways to Store

Pumpkin Cinnamon Roll Muffins keep well stored in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, refrigerate them for up to a week. Before serving refrigerated muffins, warm them slightly in the microwave for the best texture. These muffins also freeze beautifully—just wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave gently when ready to enjoy.

Reader Questions

Can I substitute the vegetable oil with butter?

Yes! You can replace the vegetable oil with an equal amount of melted unsalted butter for a richer flavor. Just make sure the butter is cooled slightly before mixing it with the wet ingredients to avoid cooking the eggs.

What if I don’t have canned pumpkin puree?

If canned pumpkin isn’t available, you can make your own puree by roasting fresh pumpkin until soft and then blending it until smooth. Just be sure to drain any excess moisture to avoid soggy muffins.

Can I make these muffins gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture might be slightly different, but the flavor will still shine.

How do these muffins compare to classic Pumpkin Muffins?

While classic Pumpkin Muffins offer soft, spiced pumpkin flavor throughout, these Pumpkin Cinnamon Roll Muffins add an extra layer of indulgence with the cinnamon swirl and cream cheese glaze. It’s like enjoying your favorite cinnamon roll and pumpkin muffin in one bite!

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Time to Try It

Now that you have everything you need to make these irresistible Pumpkin Cinnamon Roll Muffins, it’s time to roll up your sleeves and bake! Whether for a cozy breakfast or a festive fall gathering, these muffins offer the perfect balance of spice, sweetness, and pumpkin goodness. Don’t forget to swirl generously and top with that creamy glaze for an extra-special touch. Happy baking!

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