When the crisp autumn breeze rolls in, nothing feels cozier than the warm aroma of pumpkin and cinnamon wafting through your kitchen. Pumpkin Cinnamon Roll Muffins bring together two beloved fall favorites—soft, spiced pumpkin muffins and gooey cinnamon rolls—into one irresistible baked good.
If you’ve ever made classic pumpkin muffins, you’ll love this twist. These muffins are tender, sweet, and swirled with a cinnamon-sugar filling that makes every bite a little indulgent. Perfect for fall brunch, breakfast on the go, or even a cozy dessert, this recipe will quickly become your favorite fall baked good.
Table of Contents
Why You’ll Love Pumpkin Cinnamon Roll Muffins
There are plenty of fall pumpkin desserts, but here’s why this one is special:
- Cozy Flavor Combination: The richness of pumpkin pairs beautifully with the warmth of cinnamon, creating that classic autumn flavor.
- Beginner-Friendly: Much like cinnamon banana bread muffins, this recipe is simple enough for new bakers.
- Perfect for Fall Gatherings: Great for holiday breakfasts, fall brunch spreads, or as party food ideas.
- Freezer-Friendly: Make a batch and freeze them to enjoy later.
- Two Favorites in One: Combines pumpkin muffins with cinnamon rolls in one delicious swirl
Ingredients
To make Pumpkin Cinnamon Roll Muffins, you’ll need a mix of pantry staples and a few fall essentials:
Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup milk
- 1 tsp vanilla extract
Cinnamon Swirl Filling
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter
Glaze (Optional)
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
These simple ingredients come together to create tender muffins with swirls of cinnamon-sugar goodness.
Step-by-Step Instructions
Much like chocolate chip pumpkin bread, this recipe comes together in a few easy steps:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Prepare the wet ingredients. In a large bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, pumpkin puree, milk, and vanilla until smooth.
- Combine wet and dry. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—the batter should be thick but smooth.
- Make the cinnamon filling. In a small bowl, stir together brown sugar, cinnamon, and melted butter until crumbly.
- Layer and swirl. Fill each muffin cup halfway with batter. Add a spoonful of cinnamon filling, then top with more batter. Use a toothpick or knife to swirl the layers together for a marbled effect.
- Bake. Place in the oven and bake for 20–22 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
- Cool and glaze. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Once cooled, drizzle with glaze if desired.
Pro Tip: For bakery-style tall muffins, start baking at 425°F for the first 5 minutes, then reduce to 350°F for the remaining bake time.
How to Serve Pumpkin Cinnamon Roll Muffins
Pumpkin Cinnamon Roll Muffins are wonderfully versatile, making them easy to enjoy in many settings.
For a quick breakfast, Just like pumpkin cookies, these muffins are portable and great for busy mornings.
If you’re planning a fall brunch party, arrange the muffins on a rustic wooden board or cake stand. Add garnishes like powdered sugar dusting or a drizzle of glaze to elevate their presentation. They pair beautifully with savory brunch items like quiches, scrambled eggs, and bacon, balancing the meal with a sweet, spiced element.
For a holiday morning, these muffins make a cozy addition to the breakfast table. Serve alongside apple cider or pumpkin spice lattes for a festive touch. You can also serve them with cream cheese frosting instead of glaze for an extra indulgent treat.
As a dessert option, top warm muffins with a scoop of vanilla ice cream or whipped cream. The contrast of warm spiced muffin with cold, creamy topping is absolutely delightful.
For on-the-go snacks, wrap muffins individually and toss them into lunchboxes or bring them along for work breaks. Their portable size makes them easy to enjoy anywhere.
Whether dressed up for brunch or enjoyed simply with a morning coffee, these muffins deliver cozy fall flavor in every bite.
How to Store Pumpkin Cinnamon Roll Muffins
Proper storage is key to keeping your muffins moist and flavorful.
- At room temperature: Store muffins in an airtight container for up to 3 days. To keep them from becoming sticky, place a paper towel at the bottom of the container to absorb excess moisture.
- In the refrigerator: For slightly longer storage, refrigerate muffins for up to 6 days. Just note that refrigeration may dry them out a little—warm them in the microwave for 15 seconds to refresh their texture.
- In the freezer: Wrap each muffin individually in plastic wrap, then place in a freezer-safe bag. They will keep for up to 2 months. To serve, thaw overnight in the fridge or microwave for 30–40 seconds.
- Glaze storage tip: If you plan to freeze muffins, wait to glaze them until after thawing. This ensures the glaze stays smooth and doesn’t separate.
By following these storage tips, you can bake a large batch and enjoy Pumpkin Cinnamon Roll Muffins anytime throughout the season.
Tips to Make Pumpkin Cinnamon Roll Muffins
Want to make sure your muffins turn out bakery-perfect every time? Here are some pro tips:
- Use pumpkin puree, not pumpkin pie filling. Pie filling already has added sugar and spices, which will throw off the recipe.
- Don’t overmix the batter. Stir just until combined for soft, tender muffins.
- Swirl lightly. When adding the cinnamon filling, don’t over-swirl or you’ll lose the pretty marbled effect.
- Check doneness early. Oven temperatures vary, so start checking muffins around 18 minutes.
- Grease or line well. The cinnamon sugar can make muffins stick if pans aren’t well prepared.
- Make them festive. Add chopped pecans, walnuts, or even a streusel topping for extra texture.
- Double the glaze. If you love a sweeter muffin, make extra glaze for drizzling.
- Bake in batches. For taller muffins, bake only 6 muffins per pan at a time so they have room to rise.
These small adjustments can make a big difference in achieving light, flavorful muffins with a picture-perfect swirl.
Variations of Pumpkin Cinnamon Roll Muffins
The beauty of this recipe is its versatility. Here are some fun ways to switch it up:
- Cream Cheese Swirl Muffins: Add a dollop of sweetened cream cheese mixture between the batter layers for extra richness.
- Maple Glaze: Swap vanilla glaze for a maple syrup glaze for a deeper fall flavor.
- Nutty Muffins: Stir in ½ cup chopped pecans or walnuts for crunch.
- Chocolate Chip Pumpkin Muffins: Add mini chocolate chips to the batter for a sweeter version.
- Mini Muffins: Use a mini muffin tin for bite-sized treats, perfect for parties or kids’ snacks.
- Loaf Variation: Instead of muffins, bake the batter in a loaf pan at 350°F for 45–50 minutes.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Healthier Version: Replace half the butter with unsweetened applesauce to cut down on fat.
These variations keep the recipe fresh and fun, allowing you to adapt it for different occasions and preferences.
FAQs About Pumpkin Cinnamon Roll Muffins
Q: Can I use canned pumpkin pie filling instead of puree?
A: No, pumpkin pie filling has added sugar and spices that will make the muffins too sweet. Always use pure pumpkin puree.
Q: Can I make these muffins ahead of time?
A: Yes! Bake, cool, and store them in an airtight container. They keep for 3 days at room temp or freeze for up to 2 months.
Q: Can I make this recipe dairy-free?
A: Yes, substitute butter with coconut oil or dairy-free margarine, and use almond or oat milk instead of regular milk.
Q: Can I skip the glaze?
A: Absolutely. They’re delicious plain or with a dusting of powdered sugar.
Final Thoughts About Pumpkin Cinnamon Roll Muffins
Pumpkin Cinnamon Roll Muffins are more than just a recipe—they’re a taste of fall in every bite. Combining the best of pumpkin spice and cinnamon rolls, these muffins are soft, flavorful, and versatile enough for breakfast, brunch, or dessert. Whether you keep them simple or dress them up with glaze, one thing’s for sure: they’ll become a staple in your seasonal baking rotation.
So grab your pumpkin puree, preheat the oven, and fill your home with the cozy aroma of Pumpkin Cinnamon Roll Muffins.
For more cozy bakes, don’t miss:
- Classic Pumpkin Muffins
- Soft Chocolate Chip Pumpkin Cookies
- Moist Chocolate Chip Pumpkin Bread
Join me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Pumpkin Cinnamon Roll Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Pumpkin Cinnamon Roll Muffins are soft, moist, and swirled with a sweet cinnamon filling. Perfect for fall brunch or cozy desserts.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup milk
- 1 tsp vanilla extract
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. Mix flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
3. Whisk sugars, melted butter, eggs, pumpkin puree, milk, and vanilla in a separate bowl.
4. Fold dry ingredients into wet until just combined.
5. Prepare cinnamon swirl filling with brown sugar, cinnamon, and melted butter.
6. Layer muffin batter and cinnamon filling, swirl gently with a knife.
7. Bake for 20–22 minutes until a toothpick comes out clean.
8. Cool and drizzle with glaze if desired.
Notes
Use pumpkin puree, not pie filling.
For taller muffins, start baking at 425°F for 5 minutes then reduce to 350°F.
Freeze unglazed muffins for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg