The moment I catch that sweet, spicy scent of cinnamon swirling with pumpkin in the oven, I know fall is officially here. There’s something magical about a batch of pumpkin cinnamon roll muffins—soft, swirled, and topped with creamy glaze—that just feels like a cozy sweater for your taste buds. Honestly, these muffins are my secret weapon when I want to make a chilly morning feel a little more special (even if I’m still in pajamas and slippers).
I stumbled onto this pumpkin cinnamon roll muffins recipe a few years ago, back when I wanted something that tasted like a bakery cinnamon roll but didn’t require me to knead dough before coffee. The first time I made them, my kitchen smelled like a cinnamon-sugar fairytale, and my family hovered around the oven, waiting for the timer to ding. Ever since, these muffins have been our go-to for lazy Sundays and fall brunches—they’re quick, crowd-pleasing, and, let’s face it, they look way fancier than the effort you put in.
If you love the idea of cinnamon rolls but want something easier (and a little less sticky), these muffins will hit the spot. They’re packed with real pumpkin—so you get that autumn flavor and a boost of moisture—and they’re swirled with brown sugar cinnamon filling, just like the classic rolls. Plus, the glaze? It drips into every swirl, making each bite perfectly gooey. I’ve baked these for brunches, bake sales, and even as a grab-and-go breakfast for busy weekdays. Trust me, this is one pumpkin cinnamon roll muffins recipe you’ll want to keep on repeat all season long.
Why You’ll Love This Recipe
- Quick & Easy: These pumpkin cinnamon roll muffins come together in under an hour, start to finish. No proofing yeast, no rolling dough—just mix, swirl, and bake. Perfect for impromptu brunches or satisfying a sudden sweet tooth.
- Simple Ingredients: Most of what you need is probably already in your pantry. Flour, sugar, pumpkin puree, cinnamon, and a bit of butter—nothing out of the ordinary, but together, they create something truly special.
- Perfect for Fall Gatherings: Whether you’re hosting a cozy brunch, contributing to a potluck, or just want to treat your family to something homemade, these muffins fit the bill. They’re easy to pack up and share, and they look absolutely delightful on a fall-themed table.
- Crowd-Pleaser: I can’t count the number of times people have asked for this recipe after one bite. Even the pumpkin skeptics in my house (you know who you are) have come around after trying these.
- Unbelievably Delicious: The combination of moist pumpkin muffin and gooey cinnamon-sugar swirl is pure comfort food. The glaze adds just the right amount of sweetness, melting into every crack and crumb.
What sets this pumpkin cinnamon roll muffins recipe apart is the swirl technique. Instead of layering or stuffing, you simply mix the cinnamon-sugar filling into the batter just enough to create ribbons—no fancy equipment or skills required. The result? Every bite has that classic cinnamon roll taste with the bonus of pumpkin spice.
Honestly, this recipe is more than just a treat—it’s a little moment of joy. It’s the kind of thing that makes you pause, savor, and maybe even close your eyes for a second. My kids have declared these “better than any bakery muffin,” and I’ve even had friends text me photos of their own batches. I love knowing that something so simple can bring people together and make a regular morning feel like a celebration.
What Ingredients You Will Need
This pumpkin cinnamon roll muffins recipe relies on a handful of familiar, cozy ingredients that work together to create irresistible flavor and texture. Most of these are pantry staples, but I’ll share my favorite brands and a few tips along the way.
- For the Muffin Batter:
- All-purpose flour (I use King Arthur for consistent results)
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Pure pumpkin puree (not pumpkin pie filling; Libby’s is my go-to for color and flavor)
- Large eggs (room temperature is best for even mixing)
- Unsalted butter, melted (adds richness—substitute coconut oil for a dairy-free version)
- Milk (whole milk gives the best texture, but any milk works)
- Vanilla extract (real vanilla really does make a difference!)
- For the Cinnamon Swirl:
- Light brown sugar, packed
- Ground cinnamon
- Unsalted butter, melted
- For the Glaze:
- Powdered sugar
- Milk or cream
- Vanilla extract
Ingredient Tips: If you’re gluten-free, swap the all-purpose flour with a 1:1 gluten-free blend—I’ve used Bob’s Red Mill successfully. For a dairy-free option, substitute the butter with vegan butter or coconut oil, and use almond or oat milk. If you want a little extra crunch, toss some chopped pecans or walnuts into the swirl (so good!).
Seasonally, you can play with the spices—add a pinch of ground cloves or ginger for extra warmth. I’ve even tossed in a handful of mini chocolate chips for my chocolate-loving crew, and nobody complained. The best part? You can adjust the sweetness or spice to your taste without losing that classic pumpkin cinnamon roll muffin vibe.
Equipment Needed
- Muffin tin (12-cup standard size): I use a nonstick Wilton pan, but any standard muffin tin will do. If you have a jumbo muffin pan, you can make bakery-style muffins—just adjust baking time.
- Paper liners or nonstick spray: Liners make cleanup a breeze, but a good spritz of baking spray works fine if you’re out.
- Mixing bowls (at least two): One for dry ingredients, one for wet. I like glass bowls because it’s easier to see everything mixing together.
- Whisk and spatula: A sturdy whisk helps break up lumps, and a silicone spatula is perfect for folding batter gently.
- Measuring cups and spoons: For accuracy, especially with baking powder and spices.
- Spoon or small offset spatula: Helpful for swirling the cinnamon filling into the batter—though a butter knife works in a pinch.
- Wire rack: For cooling the muffins evenly.
If you don’t have a muffin tin, you can bake these as mini loaves (just watch the bake time). For the glaze, a fork or spoon works to drizzle—no piping bag needed. I’ve made these in everything from fancy silicone pans to old-school metal ones, and honestly, as long as you grease well and don’t overfill, you’ll be golden. Just be sure to wash your tools right after—melted cinnamon sugar can get sticky if it sits!
Preparation Method
- Preheat the Oven: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or coat with nonstick spray. This makes sure your muffins release easily, even if the cinnamon swirl oozes over.
- Prepare the Cinnamon Swirl: In a small bowl, mix 1/3 cup (65g) light brown sugar, 1 tablespoon ground cinnamon, and 3 tablespoons (45g) melted unsalted butter until combined and syrupy. Set aside. If it thickens while sitting, give it a quick stir before using.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 3/4 cup (150g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg. Whisking helps distribute the spices evenly—no surprise salty bits!
- Mix Wet Ingredients: In another bowl, combine 1 cup (240g) pure pumpkin puree, 2 large eggs (about 100g, room temperature), 1/2 cup (113g) melted unsalted butter, 1/3 cup (80ml) milk, and 2 teaspoons vanilla extract. Whisk until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry and gently fold together using a spatula. Don’t overmix—stop as soon as you don’t see dry streaks. Overmixing makes muffins tough (trust me, I’ve learned the hard way!).
- Fill Muffin Cups: Spoon about half the batter evenly into the prepared muffin cups. Add a heaping teaspoon of the cinnamon swirl mixture on top of each, then cover with the remaining batter. Swirl a butter knife or toothpick through each muffin to create a ribbon effect—don’t blend it all in, just a couple of turns.
- Top and Bake: Drizzle any leftover swirl mixture on top of the muffins. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean (a little sticky cinnamon is okay). Your kitchen should smell incredible by now!
- Cool and Glaze: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. For the glaze, whisk 3/4 cup (90g) powdered sugar with 1–2 tablespoons (15–30ml) milk or cream and 1/2 teaspoon vanilla extract until smooth. Drizzle over warm muffins. The glaze will set as they cool.
Notes: If the muffins are browning too fast, tent loosely with foil. If you’re at high altitude, you may need to add a tablespoon more flour. For extra gooeyness, double the swirl and add more on top. Don’t skip cooling in the pan—removing them too early can cause breakage, but leaving them too long makes them soggy.
Cooking Tips & Techniques
- Room Temperature Ingredients: Bringing eggs and pumpkin to room temperature helps the batter blend smoothly, giving you fluffier muffins. I’ve tried shortcuts (microwaving eggs—not recommended!), but just leave them out for 10–15 minutes while prepping.
- Don’t Overmix: It’s tempting to stir until completely smooth, but a few lumps are okay. Overmixing activates the gluten, which leads to dense, chewy muffins instead of that tender crumb we’re after.
- Swirl Technique: Use a toothpick or butter knife to gently swirl the cinnamon mixture. If you go too wild, the swirl disappears into the batter. A couple of figure-eights is all you need for those bakery-style ribbons.
- Bake Evenly: Rotate your muffin pan halfway through baking if your oven heats unevenly. I learned the hard way that back-row muffins can overbrown if you’re not careful!
- Glaze Consistency: If your glaze is too thick, add milk a teaspoon at a time. If it’s too runny, add a bit more powdered sugar. For a thicker glaze that sets up more like frosting, use less milk.
- Multitasking Tips: While the muffins are baking, clean up the bowls and prep your coffee. When the timer dings, you’ll have a tidy kitchen and piping-hot muffins ready to enjoy.
I’ve had a few muffin fails in my day—like using cold butter (result: weirdly dense muffins) or forgetting the swirl completely (still tasty, but not as pretty). So, trust me, following these simple tips really makes a difference for consistent, bakery-worthy results every time.
Variations & Adaptations
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend. I love Bob’s Red Mill for this—the muffins stay moist and tender.
- Dairy-Free: Use coconut oil or plant-based butter, and opt for almond, oat, or soy milk in both the batter and the glaze. The flavor is still rich, and nobody will guess they’re dairy-free.
- Nutty Pumpkin Muffins: Stir in 1/2 cup (60g) of chopped pecans or walnuts into the batter or sprinkle on top before baking. Adds a lovely crunch and extra fall vibes.
- Chocolate Chip Twist: Add 1/2 cup (90g) mini chocolate chips to the batter for a pumpkin-chocolate combo. My kids are obsessed with this version!
- Vegan Adaptation: Use flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, let sit 5 minutes) and plant-based milk and butter. The muffins come out soft and flavorful.
- Alternative Baking Methods: Bake as mini loaves (add 8–10 minutes to bake time) or in jumbo muffin tins (increase bake time by 5–8 minutes). Just test with a toothpick for doneness.
Personally, my favorite twist is adding a handful of dried cranberries along with chopped pecans for a sweet-tart crunch. It’s a fun way to use up leftovers in the pantry and brings a little holiday flair to brunch.
Serving & Storage Suggestions
These pumpkin cinnamon roll muffins are best served warm, right after the glaze sets—just enough to be gooey but not messy. If you’re serving for brunch, arrange them on a pretty platter with a dusting of cinnamon or a sprinkle of chopped nuts on top for extra flair. They pair beautifully with a big mug of coffee or even a chai latte for full-on autumn coziness.
Got leftovers? Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge (they’ll keep another 3–4 days), but let them come to room temp or warm them for 10–15 seconds in the microwave before serving—this brings back the fresh-baked softness. You can freeze unglazed muffins for up to 2 months; thaw overnight and glaze just before serving.
Fun fact: the flavors get even deeper overnight, so these muffins are actually amazing on day two! If you’re prepping ahead for a brunch, bake and glaze the night before, then rewarm slightly in the oven (300°F/150°C for 5–7 minutes) right before guests arrive.
Nutritional Information & Benefits
Each pumpkin cinnamon roll muffin (with glaze) has an estimated 220 calories, 6g fat, 36g carbs, and 3g protein. Thanks to the pumpkin puree, you get a good dose of vitamin A, some fiber, and natural sweetness—meaning you can enjoy a treat without too much guilt.
This recipe is easy to adapt for gluten-free, dairy-free, or vegan diets, so it fits lots of lifestyles. Just watch for potential allergens: flour (wheat/gluten), dairy (butter, milk), and eggs. If you’re managing sugar intake, try reducing the sugar a bit or using a sugar substitute in the batter and glaze.
I love that each muffin sneaks in some real pumpkin—perfect for adding a little nutrition to brunch, especially for picky eaters who don’t usually go for veggies!
Conclusion
If you’re searching for the ultimate fall treat, these pumpkin cinnamon roll muffins are a must-try. They’re quick, simple, and deliver that bakery-fresh flavor right from your own kitchen. Plus, they’re easy to customize—whether you need gluten-free, dairy-free, or just want to add your own special twist.
I keep coming back to this recipe because it’s more than just a muffin—it’s a little celebration of fall, perfect for sharing with friends or savoring solo. Every time I bake a batch, I’m reminded of how the smell of cinnamon and pumpkin can turn an ordinary day into something just a bit more special.
So, give these pumpkin cinnamon roll muffins a go! Leave a comment below if you try them, share your favorite variation, or snap a photo for Pinterest. I’d love to hear how they turned out for you—and what little tweaks made them your own. Happy baking, and here’s to all things cozy!
Frequently Asked Questions
How do I keep my pumpkin cinnamon roll muffins moist?
The pumpkin puree does most of the heavy lifting for moisture, but don’t overbake—check for doneness early. Storing in an airtight container also helps keep them soft.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar and spices, which can throw off the sweetness and texture. Always use pure pumpkin puree for this recipe.
What’s the best way to swirl the cinnamon filling?
Use a toothpick or butter knife and swirl gently—just a couple of turns. Too much swirling will blend the filling into the batter instead of creating pretty ribbons.
Can I freeze these muffins?
Yes! Freeze unglazed muffins in a zip-top bag for up to 2 months. Thaw overnight, then glaze just before serving for the freshest taste.
What milk works best for the glaze?
Whole milk or cream makes the glaze extra rich, but any milk (even non-dairy) will work. Just add slowly to get the right consistency—thick enough to drizzle but not runny.
Pin This Recipe!
Pumpkin Cinnamon Roll Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
Description
These pumpkin cinnamon roll muffins combine the cozy flavors of pumpkin and cinnamon in a soft, bakery-style muffin swirled with gooey cinnamon-sugar and topped with a creamy glaze. They’re quick, easy, and perfect for fall brunches or a special breakfast treat.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pure pumpkin puree
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter, melted
- 1/3 cup milk
- 2 teaspoons vanilla extract
- For the Cinnamon Swirl:
- 1/3 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- For the Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
- Prepare the cinnamon swirl: In a small bowl, mix 1/3 cup light brown sugar, 1 tablespoon ground cinnamon, and 3 tablespoons melted unsalted butter until combined. Set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg.
- In another bowl, whisk together 1 cup pumpkin puree, 2 large eggs, 1/2 cup melted unsalted butter, 1/3 cup milk, and 2 teaspoons vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
- Spoon half the batter evenly into the prepared muffin cups. Add a heaping teaspoon of the cinnamon swirl mixture on top of each, then cover with the remaining batter. Swirl a butter knife or toothpick through each muffin to create a ribbon effect.
- Drizzle any leftover cinnamon swirl mixture on top of the muffins.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk 3/4 cup powdered sugar with 1–2 tablespoons milk or cream and 1/2 teaspoon vanilla extract until smooth. Drizzle over warm muffins. Allow glaze to set before serving.
Notes
For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil or vegan butter and use non-dairy milk. Don’t overmix the batter for tender muffins. Swirl the cinnamon mixture gently for distinct ribbons. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Freeze unglazed muffins for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 20
- Sodium: 180
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
Keywords: pumpkin muffins, cinnamon roll muffins, fall brunch, easy pumpkin recipe, cinnamon swirl, pumpkin breakfast, bakery muffins, glazed muffins, autumn baking, cozy brunch
