If you adore the cozy flavors of fall wrapped up in a warm, comforting bite, you are going to fall head over heels for this Pumpkin Cinnamon Roll Muffins Recipe. These muffins capture the perfect balance of tender pumpkin-infused batter swirled with sweet cinnamon sugar, then finished with a luscious cream cheese glaze that feels like a hug in every mouthful. Whether you’re baking for a weekend brunch, an afternoon snack, or just because you crave that nostalgic cinnamon roll goodness baked into a muffin, this recipe is an absolute winner you’ll want to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering these ingredients is like collecting a little box of fall magic. Each component plays its own vital role—from the moist richness of pumpkin puree, to the aromatic warmth of cinnamon, down to the creamy glaze that brings everything together with a silky touch.
- 1 cup canned pumpkin puree: Provides natural moisture and that beautiful orange hue, making the muffins soft and flavorful.
- ½ cup melted butter (or vegetable oil): Adds richness and keeps the muffins tender.
- ¾ cup granulated sugar: Sweetens the batter while balancing pumpkin’s earthiness.
- 1 large egg: Binds the ingredients and gives structure to the muffins.
- 1 tsp vanilla extract: Enhances all the warm spices and adds subtle depth.
- 1½ cups all-purpose flour: The foundation, ensuring perfect crumb and rise.
- 1 tsp baking soda: Helps the muffins rise and become fluffy.
- 1 tsp baking powder: Works with baking soda to achieve the perfect lift.
- ½ tsp salt: Elevates all the flavors, even the sweet ones.
- 1 tsp ground cinnamon: Infuses warm spice throughout the muffin batter.
- ¼ cup melted butter (cinnamon swirl): Combines with sugar and cinnamon to create a heavenly cinnamon swirl.
- ¼ cup brown sugar (cinnamon swirl): Adds deep, caramel-like sweetness to the swirl.
- 1 tsp ground cinnamon (cinnamon swirl): Embodies that signature cinnamon roll flavor.
- ½ cup powdered sugar (cream cheese glaze): Provides the sweet, smooth base of the glaze.
- ½ tsp vanilla extract (cream cheese glaze): Brightens the glaze with fragrant notes.
- 2–3 Tbsp milk (cream cheese glaze): Thin out the glaze to the perfect drizzling consistency.
How to Make Pumpkin Cinnamon Roll Muffins Recipe
Step 1: Prepare your oven and muffin tin
Start by preheating your oven to 350 °F to ensure a steady baking temperature. Line a 12-cup muffin tin with paper liners or give it a good spray with nonstick spray, so these beauties pop out effortlessly after baking.
Step 2: Mix the wet ingredients
In a large mixing bowl, whisk together the pumpkin puree, melted butter (or oil), granulated sugar, egg, and vanilla extract. This creates a smooth, richly flavored base that’s full of moisture and ready to welcome the dry ingredients.
Step 3: Combine the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined. These dry ingredients provide the structure and those irresistible fall spices that make this recipe shine.
Step 4: Fold wet and dry together
Gently fold the dry ingredients into the wet mixture. Mix just until combined; overmixing can lead to dense muffins, and we want these light and tender. This step ensures the perfect texture and crumb.
Step 5: Prepare the cinnamon swirl
In a small bowl, stir together the melted butter, brown sugar, and cinnamon. This cinnamon swirl mixture is where the magic happens, creating gooey pockets of cinnamon sugar that make these muffins unforgettable.
Step 6: Fill the muffin cups and add the swirl
Fill each muffin cup halfway with the pumpkin batter. Then, evenly spoon a bit of the cinnamon swirl mixture on top. Add more muffin batter to fill the cups almost to the top, and swirl gently using a toothpick or the tip of a knife to create beautiful cinnamon patterns inside the muffins.
Step 7: Bake to perfection
Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops turn a lovely golden color. This ensures that each muffin is moist, fluffy, and perfectly cooked through.
Step 8: Drizzle with cream cheese glaze
While the muffins cool slightly, whisk together powdered sugar, vanilla extract, and milk until smooth and pourable. Drizzle this luscious cream cheese glaze over the warm muffins to add that classic sweet finish you crave.
How to Serve Pumpkin Cinnamon Roll Muffins Recipe
Garnishes
To elevate your Pumpkin Cinnamon Roll Muffins Recipe, try sprinkling some chopped toasted pecans or walnuts on top of the glaze for a pleasant crunch and nutty aroma. A light dusting of cinnamon or a little extra drizzle of maple syrup adds even more fall appeal and sweetness.
Side Dishes
These muffins pair wonderfully with a hot cup of coffee or chai tea to bring out their warm spices. For brunch, serve alongside fresh fruit like sliced apples or a simple yogurt parfait to balance the sweetness and keep your meal feeling fresh and vibrant.
Creative Ways to Present
For a festive twist, arrange your pumpkin cinnamon roll muffins on a rustic wooden board with sprigs of fresh rosemary or cinnamon sticks for a charming fall display. You can also place them in decorative cupcake liners or gift boxes for sharing with friends and family—it’s the perfect thoughtful treat that tastes like a hug.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store the muffins in an airtight container at room temperature for up to 2 days to keep them tender and flavorful. For longer storage, refrigerate them to preserve freshness for up to a week.
Freezing
Freeze leftover Pumpkin Cinnamon Roll Muffins Recipe in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They keep beautifully for up to 3 months, making them a perfect make-ahead breakfast or snack.
Reheating
Reheat frozen or refrigerated muffins by microwaving them for about 20 seconds or warming in a 325 °F oven for 8 to 10 minutes. This brings back their soft, fresh-from-the-oven texture and revives the delicious cinnamon aroma.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just roast and puree fresh pumpkin until smooth, then measure the same amount as canned. Fresh pumpkin works wonderfully, though canned is often more convenient and consistent in texture.
What if I don’t have cream cheese for the glaze?
No worries! You can simply make a vanilla glaze by mixing powdered sugar, milk, and vanilla extract, or even drizzle some maple syrup for a naturally sweet topping instead.
Can I use oil instead of butter?
Yes, vegetable oil or melted coconut oil are great substitutes. They keep the muffins moist and tender, though butter adds a richer flavor that many love.
Are these muffins gluten-free?
This particular recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a 1-to-1 gluten-free baking flour blend and be sure to check that your baking powder and other ingredients are gluten-free.
How do I prevent the cinnamon swirl from sinking?
To keep the swirl nicely distributed, make sure to add it gently and swirl just a bit with a toothpick before baking. Don’t stir too vigorously or too much batter on top that might weigh it down.
Final Thoughts
This Pumpkin Cinnamon Roll Muffins Recipe is a must-try if you want to fill your kitchen with irresistible fall aromas and enjoy a moist, spiced treat that feels both familiar and wonderfully unique. These muffins are excellent for any occasion when you want a sweet bite that comforts and delights. I can’t wait for you to share this recipe with your loved ones—and see how fast they disappear!
Print
Pumpkin Cinnamon Roll Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Cinnamon Roll Muffins, perfectly spiced with cinnamon and swirled with a sweet brown sugar filling. Topped with a luscious cream cheese glaze, these muffins combine the cozy flavors of pumpkin spice and cinnamon rolls into a convenient, portable treat ideal for breakfast or a festive snack.
Ingredients
Muffin Batter
- 1 cup canned pumpkin puree
- ½ cup melted butter (or vegetable oil)
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
Cinnamon Swirl
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 tsp ground cinnamon
Cream Cheese Glaze
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 2–3 Tbsp milk
Instructions
- Preheat and Prepare: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray to ensure easy removal of the muffins.
- Mix Wet Ingredients: In a medium bowl, whisk together the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and well combined, creating the wet base for your muffins.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Fold Ingredients Together: Gently fold the dry ingredients into the wet pumpkin mixture just until combined; be careful not to overmix to maintain a tender crumb.
- Prepare Cinnamon Swirl: In a small bowl, stir together melted butter, brown sugar, and ground cinnamon, creating the signature sweet cinnamon swirl filling.
- Assemble Muffins: Spoon the batter halfway into each muffin cup. Add a spoonful of the cinnamon swirl mixture on top of the batter in each cup, then cover with the remaining batter. Use a toothpick to lightly swirl the cinnamon filling through the batter for a beautiful marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffin tops are golden brown.
- Make the Glaze: While the muffins cool, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk in a small bowl until smooth and pourable.
- Glaze and Serve: Drizzle the cream cheese glaze generously over the muffins once they are slightly cooled to prevent melting. Serve warm or at room temperature for the best texture and flavor.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- To make these muffins dairy-free, substitute butter with vegetable oil and use a plant-based milk for the glaze.
- Check the muffins near the end of baking to avoid overbaking; a toothpick should come out clean but the muffins should remain moist.
- For an extra cinnamon kick, sprinkle a little cinnamon sugar on top before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
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