Pumpkin Cinnamon Roll Muffins Recipe

Introduction

These Pumpkin Cinnamon Roll Muffins combine the cozy flavors of fall into a delightful handheld treat. Soft pumpkin batter swirled with cinnamon and topped with a creamy glaze makes them perfect for breakfast or a sweet snack.

Ingredients

• 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
• For the cinnamon swirl:
  • ¼ cup melted butter
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon
• For the cream cheese glaze:
  • ½ cup powdered sugar
  • ½ tsp vanilla extract
  • 2–3 tablespoons milk

Instructions

1. Step 1: Preheat the oven to 350 °F and line a 12-cup muffin tin with liners or lightly spray with nonstick spray.
2. Step 2: In a large bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla extract until smooth and combined.
3. Step 3: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon.
4. Step 4: Gently fold the dry ingredients into the wet mixture until just combined—be careful not to overmix for tender muffins.
5. Step 5: Prepare the cinnamon swirl by stirring together melted butter, brown sugar, and cinnamon in a small bowl.
6. Step 6: Fill each muffin cup halfway with batter, then spoon a bit of the cinnamon swirl mixture on top. Add more batter to fill each cup nearly full.
7. Step 7: Using a toothpick, swirl the batter and cinnamon mixture gently to create a marbled effect.
8. Step 8: Bake for 20–25 minutes, or until a toothpick inserted into a muffin comes out clean and the tops are golden brown.
9. Step 9: While the muffins cool slightly, whisk together powdered sugar, vanilla, and milk until smooth to make the glaze.
10. Step 10: Drizzle the cream cheese glaze over the warm (but not hot) muffins and let it set before serving.

Tips & Variations

• For a dairy-free version, use vegetable oil instead of butter and substitute milk with almond or oat milk in the glaze.
• Adding chopped nuts like pecans or walnuts to the cinnamon swirl gives extra texture and flavor.
• Ensure you do not overmix the batter to keep the muffins light and tender.
• Use fresh cinnamon for a more vibrant spice note.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm muffins in the microwave for about 20 seconds or until heated through. Add glaze after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin at home. Just be sure to cook it until soft and drain any excess moisture so your batter isn’t too wet.

What if I don’t have cream cheese for the glaze?

This glaze is a simple powdered sugar mixture without cream cheese, making it easy to prepare. If you want a cream cheese glaze, add softened cream cheese and adjust milk for consistency.

Pumpkin Cinnamon Roll Muffins Recipe

Print Recipe

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4.5 from 131 reviews

These Pumpkin Cinnamon Roll Muffins are a delightful fall treat, combining moist pumpkin-spiced batter with a gooey cinnamon swirl and finished with a smooth cream cheese glaze. Perfect for breakfast or a cozy snack, these muffins bring the flavors of pumpkin spice and cinnamon rolls into an easy-to-make muffin form.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 tablespoons milk

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray to prevent sticking.
2. 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 well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the dry ingredients.
4. Blend Batter: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the muffins tender and light.
5. Prepare Cinnamon Swirl: In a small bowl, combine melted butter, brown sugar, and cinnamon, stirring until smooth to form the cinnamon swirl mixture.
6. Fill Muffin Cups and Add Swirl: Spoon the batter halfway into each muffin cup, then add a spoonful of the cinnamon swirl mixture on top. Add more batter to fill almost to the top and use a toothpick to gently swirl the cinnamon mixture through the batter for a marbled effect.
7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Make Glaze: While the muffins are cooling, whisk together powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth and slightly pourable.
9. Glaze and Serve: Drizzle the cream cheese glaze over the muffins once they have cooled slightly but are still warm. Allow glaze to set briefly before serving for best flavor and texture.

Notes

• Do not overmix the batter to keep the muffins light and fluffy.
• Adjust milk quantity in glaze for desired consistency—less for thicker glaze, more for thinner drizzling glaze.
• These muffins can be stored in an airtight container for 2-3 days at room temperature or refrigerated for up to a week.
• For a dairy-free option, substitute butter with vegetable oil and use a non-dairy milk in the glaze.
• Using fresh pumpkin puree can increase moisture slightly; adjust flour accordingly if batter feels too wet.

Keywords: pumpkin muffins, cinnamon roll muffins, fall baking, pumpkin spice, cream cheese glaze, breakfast muffins