Pumpkin Cinnamon Roll Muffins

These Pumpkin Cinnamon Roll Muffins bring all the warmth and spice of fall into a convenient, tender bite. With a pumpkin base moist enough to keep every mouthful soft and a cinnamon swirl that adds comforting depth, these muffins feel like a cozy hug on a chilly morning or an indulgent afternoon pick—me—up. The cream cheese glaze on top is the perfect sweet finish that elevates this simple recipe into something special.

I remember making these during a crisp fall weekend and how the whole house smelled like pumpkin and cinnamon. My family couldn’t get enough, and now these muffins have become a fall tradition we look forward to every year.

Ingredients

• One cup canned pumpkin puree: adds moisture and that unmistakable fall flavor—use pure pumpkin, not pie filling
• Half a cup melted butter: for richness— vegetable oil works well for a dairy—free option
• Three quarters cup granulated sugar: to sweeten the batter just right
• One large egg: for structure and binding
• One teaspoon vanilla extract: enhances the overall flavor depth
• One and one half cups all—purpose flour: is the base— pick fresh flour for best texture
• One teaspoon baking soda and one teaspoon baking powder: together create the perfect rise and tenderness
• Half a teaspoon salt: balances the sweetness and enhances flavor
• One teaspoon ground cinnamon: for warmth and spice
• Quarter cup melted butter: for the cinnamon swirl—helps soften and spread the sugar mixture
• Quarter cup brown sugar: for the cinnamon swirl—brings a deep sweetness and slight molasses note
• One teaspoon ground cinnamon: for the cinnamon swirl—layers in the signature spice
• Half a cup powdered sugar: for the cream cheese glaze—makes the glaze creamy and sweet
• Half a teaspoon vanilla extract: for the cream cheese glaze—adds nuance
• Two to three tablespoons milk: for the cream cheese glaze—to thin—adjust for glaze consistency

Instructions

Preheat Your Oven and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit. Line a 12—cup muffin tin with paper liners or generously coat with a nonstick spray to prevent sticking.

Mix Wet Ingredients:

In a large bowl, whisk together the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until the mixture is smooth and combined. This blend forms the moist, flavorful base of your muffins.

Combine Dry Ingredients:

In a separate bowl, thoroughly whisk the all—purpose flour, baking soda, baking powder, salt, and ground cinnamon. Mixing the dry ingredients well ensures even distribution of leavening and spice.

Fold Dry Into Wet:

Add the dry mixture gently to the wet ingredients and fold with a spatula until just combined. Be careful not to overmix, which can make the muffins tough. You want some lumps for a tender crumb.

Prepare the Cinnamon Swirl Mixture:

In a small bowl, mix the melted butter, brown sugar, and cinnamon together until fully blended. This sweet and spicy swirl is the heart of the muffin’s flavor.

Fill Muffin Cups and Swirl:

Spoon the batter to fill each muffin cup halfway. Add a spoonful of the cinnamon swirl mixture on top of this layer, then cover with more batter until the cup is nearly full. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter, just a few twists to create ribbons of flavor without overblending.

Bake Until Golden and Set:

Place the tin in the oven and bake for 20 to 25 minutes. You’ll know they’re done when the tops turn golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Make the Cream Cheese Glaze:

While the muffins bake, whisk powdered sugar, vanilla extract, and milk together until smooth. Adjust the milk a little at a time to reach your desired drizzle consistency.

Glaze and Cool:

Once the muffins are cool enough to handle but still slightly warm, drizzle the cream cheese glaze over the tops. This adds a luscious finish that is slightly tangy and sweet.

My favorite part of these muffins is the cinnamon swirl. It creates pockets of warm, gooey sweetness that contrast perfectly with the pumpkin’s earthiness. One memorable autumn morning, serving these muffins with a steaming cup of coffee was the ultimate comfort after raking crisp leaves outside—simple pleasures that make this recipe so special.

Storage Tips

Store the muffins in an airtight container at room temperature for up to two days to keep their tenderness intact. If you want to enjoy them longer, freeze the unfrosted muffins tightly wrapped to prevent freezer burn. When ready to eat, thaw at room temperature and drizzle the glaze just before serving for the freshest taste. Reheat in the microwave for approximately ten seconds or warm in a 325—degree Fahrenheit oven for five minutes.

Ingredient Substitutions

Vegetable oil can replace melted butter for a dairy—free alternative without sacrificing moistness. You can also swap half or all—purpose flour for whole wheat for a nuttier depth and added fiber. For a nutty crunch, stir chopped pecans or walnuts into the cinnamon swirl mixture. If you do not have cream cheese for the glaze, a simple drizzle made from powdered sugar, vanilla, and milk works beautifully or can be left off for a slightly less sweet treat.

Serving Suggestions

These muffins shine alongside a warm cup of spiced coffee, chai tea, or hot apple cider. They also double as a fantastic grab—and—go breakfast or a delightful addition to a brunch spread. A smear of softened butter or extra cream cheese frosting on the side takes them up a notch for entertaining.

These Pumpkin Cinnamon Roll Muffins have become one of my favorite seasonal treats—they bring together simple ingredients with big flavor and a pint of cozy fall vibes. I hope you enjoy them as much as my family and I do.

Common Questions About Recipes

→ Can I use pumpkin pie filling instead of puree?

No—pumpkin pie filling is sweetened and spiced, which affects texture and flavor. Use plain pumpkin puree for best results.

→ What if I don’t have cream cheese glaze?

A simple glaze with powdered sugar, milk, and vanilla works well, or you can skip the glaze for a less sweet option.

→ Can I make these gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free blend and ensure your baking powder is gluten-free.

→ Can I bake this as a loaf or mini muffins?

Yes, bake in an 8×8 pan for about 35 minutes or use a mini muffin tin for smaller bites, adjusting time accordingly.

→ How do I prevent over-swirl?

Swirl the cinnamon mixture just a few times to keep defined cinnamon pockets without mixing too much.