Pumpkin Cinnamon Roll Muffins

Why You’ll Love This Recipe

These muffins capture everything you love about fall in one easy-to-make, handheld delight. You get the comforting flavors of pumpkin spice and cinnamon with the convenience of a muffin—and all without the work of rolling dough. They’re soft, sweet, perfectly spiced, and topped with a sweet glaze that makes them totally irresistible. Whether you’re serving a crowd or treating yourself, these muffins are guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the muffins:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Ground cloves
• Pumpkin purée (not pumpkin pie filling)
• Brown sugar
• Granulated sugar
• Eggs
• Vegetable oil or melted butter
• Vanilla extract
• Milk or buttermilk

For the cinnamon swirl:

• Brown sugar
• Ground cinnamon
• Melted butter

For the glaze (optional):

• Powdered sugar
• Milk or cream
• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl, combine the pumpkin purée, brown sugar, granulated sugar, eggs, oil (or melted butter), vanilla, and milk. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined—do not overmix.
5. In a small bowl, mix the brown sugar, cinnamon, and melted butter to make the swirl mixture.
6. Fill each muffin cup about halfway with batter, add a small spoonful of cinnamon swirl, then top with more batter. Use a toothpick or knife to gently swirl the cinnamon mixture into the batter.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
9. For the glaze, mix powdered sugar with a little milk and vanilla extract until smooth, then drizzle over the cooled muffins.

Servings and timing

This recipe makes 12 muffins.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Cream cheese swirl: Add a swirl of sweetened cream cheese for extra richness.
• Nutty crunch: Mix chopped pecans or walnuts into the batter or cinnamon swirl.
• Chocolate twist: Add mini chocolate chips for a sweet surprise.
• Maple glaze: Substitute maple syrup for milk in the glaze for a fall-inspired flavor.
• Gluten-free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To reheat, microwave for about 10–15 seconds to warm and soften.
These muffins also freeze well—wrap individually and store in a freezer-safe bag for up to 2 months.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugar and spices. Use plain pumpkin purée for best results.

How do I make the muffins extra moist?

Be careful not to overmix the batter and use oil or melted butter for a moist, tender crumb.

Can I skip the glaze?

Yes, they’re delicious with or without it. The glaze just adds a sweet finishing touch.

What if I don’t have all the spices?

You can substitute with 1–2 teaspoons of pumpkin pie spice as a shortcut.

Can I make these muffins dairy-free?

Yes, use dairy-free milk and a neutral oil instead of butter.

How can I tell when the muffins are done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re done.

Can I use a different type of flour?

All-purpose flour works best, but you can try whole wheat for a denser texture or gluten-free 1:1 blends.

What’s the best way to swirl the cinnamon mixture?

Use a toothpick or knife to gently drag the swirl through the batter in a figure-eight motion.

Can I make this into a loaf or cake?

Yes, bake the batter in a greased loaf or cake pan, adjusting the bake time to 45–60 minutes depending on pan size.

Do these muffins taste like cinnamon rolls?

Yes, they have the signature cinnamon-sugar flavor and soft texture of a cinnamon roll, but with the ease of a muffin.

Conclusion

Pumpkin Cinnamon Roll Muffins are a deliciously easy way to enjoy the best of fall flavors without the effort of traditional cinnamon rolls. With tender pumpkin-spiced batter, a gooey cinnamon swirl, and a sweet glaze, each muffin is like a mini celebration of autumn. Whether you’re baking for brunch, a gathering, or just a cozy morning treat, this recipe is sure to become a seasonal favorite.

Pumpkin Cinnamon Roll Muffins

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Pumpkin Cinnamon Roll Muffins are soft, spiced muffins swirled with cinnamon-sugar and topped with a sweet glaze. They combine the best flavors of pumpkin pie and cinnamon rolls in a convenient, handheld treat perfect for fall.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1. For the muffins:
   2. 1 3/4 cups all-purpose flour
   3. 1 teaspoon baking powder
   4. 1/2 teaspoon baking soda
   5. 1/2 teaspoon salt
   6. 1 teaspoon ground cinnamon
   7. 1/2 teaspoon ground nutmeg
   8. 1/4 teaspoon ground ginger
   9. 1/8 teaspoon ground cloves
   10. 1 cup pumpkin purée
   11. 1/2 cup brown sugar
   12. 1/4 cup granulated sugar
   13. 2 large eggs
   14. 1/2 cup vegetable oil or melted butter
   15. 1 teaspoon vanilla extract
   16. 1/4 cup milk or buttermilk

 

1. 1. For the cinnamon swirl:
   2. 1/4 cup brown sugar
   3. 1 teaspoon ground cinnamon
   4. 2 tablespoons melted butter

 

1. For the glaze (optional):
2. 1/2 cup powdered sugar
3. 1–2 tablespoons milk or cream
4. 1/4 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly.

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
2. In a separate bowl, mix pumpkin purée, brown sugar, granulated sugar, eggs, oil or butter, vanilla, and milk until smooth.
3. Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
4. In a small bowl, combine the cinnamon swirl ingredients: brown sugar, cinnamon, and melted butter.
5. Fill muffin cups halfway with batter, add a spoonful of cinnamon swirl, then top with more batter. Use a toothpick to gently swirl the layers.
6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer muffins to a wire rack.
8. Mix glaze ingredients until smooth and drizzle over cooled muffins.

Notes

• Substitute pumpkin pie spice for individual spices if needed (use 1–2 teaspoons).
• Use oil for extra moist muffins, or butter for richer flavor.
• Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
• Freeze individually wrapped muffins for up to 2 months.
• Optional: skip the glaze or substitute with a maple glaze for more fall flavor.

Nutrition

• Serving Size: 1 muffin
• Calories: 240
• Sugar: 17g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg