Pumpkin cinnamon roll muffins bring together the cozy warmth of spiced pumpkin and the sweet swirl of classic cinnamon rolls. These little treats are soft, moist, and perfect for crisp mornings when you’re craving something comforting but not overly complicated. Unlike traditional cinnamon rolls that require yeast and long rise times, these muffins give you that same gooey cinnamon-sugar swirl in a quick and easy form. They’re a great choice for anyone who loves fall flavors but wants the convenience of a muffin. Don’t miss our pumpkin protein balls recipe if you’re looking for another quick pumpkin snack.
Table of Contents
Why Pumpkin Cinnamon Roll Muffins Are Special
What makes pumpkin cinnamon roll muffins special?
The magic of these muffins lies in the combination of texture and flavor. You get a tender, cake-like crumb from the pumpkin base, balanced by ribbons of cinnamon sugar that melt into every bite. The pumpkin not only adds flavor but also helps keep the muffins moist naturally. Plus, the cinnamon swirl gives them that bakery-style look and taste without the fuss of making yeast dough.
Why they’re perfect for fall baking
Pumpkin and cinnamon are two of the most iconic fall flavors. Together, they create a comforting aroma that fills your kitchen while baking. These muffins are also versatile—they work as a quick breakfast, a lunchbox snack, or a sweet ending to dinner. Since they’re easy to whip up in under an hour, you can make them on a busy weeknight or for weekend gatherings. They freeze well too, making them a practical make-ahead option during the busy holiday season.
Ingredients for Pumpkin Cinnamon Roll Muffins
Key ingredients and substitutions
To bake soft, flavorful pumpkin cinnamon roll muffins, you’ll need a mix of pantry staples and seasonal favorites. Here’s a breakdown of what goes in:
- Pumpkin puree – The star of the recipe, giving natural moisture and flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Flour – All-purpose flour works best, but you can swap with a 1:1 gluten-free flour blend if needed.
- Sugar – A mix of brown sugar and white sugar gives sweetness and helps with the gooey cinnamon swirl.
- Butter – For richness and tenderness. You can substitute with coconut oil or dairy-free butter if you prefer.
- Eggs – They bind the batter and add structure. Flax eggs can work for a vegan version.
- Baking powder & baking soda – These help the muffins rise beautifully.
- Cinnamon & pumpkin spice – Essential for that warm, cozy flavor.
- Milk or cream – Keeps the batter smooth; plant-based milk works just as well.
If you enjoy experimenting with pumpkin bakes, you might want to check out our brown butter pumpkin chocolate chip cookies for another rich and spiced treat.
Tips for picking the best pumpkin puree
Choosing the right pumpkin puree makes a noticeable difference. Go for canned pumpkin puree that lists “pumpkin” as the only ingredient. It should be thick, not watery, to prevent soggy muffins. If you prefer homemade, roast a sugar pumpkin, scoop out the flesh, and blend until smooth. Just make sure to strain out excess water before baking.
For extra depth of flavor, lightly toast your spices before mixing them into the batter. This simple step intensifies the warmth of cinnamon, nutmeg, and cloves, making every bite more flavorful.
Step-by-Step Guide to Baking Pumpkin Cinnamon Roll Muffins
Mixing the batter for fluffy muffins
Start by whisking together your dry ingredients—flour, baking powder, baking soda, salt, and spices—in one bowl. In another bowl, beat the butter and sugars until light and creamy, then add eggs and pumpkin puree. Slowly fold the dry ingredients into the wet mixture, alternating with milk. Be careful not to overmix, as this can make the muffins dense instead of light and airy.
A pro tip: use room-temperature ingredients. Butter, eggs, and milk at room temperature blend more smoothly, which results in a more even crumb.
How to swirl cinnamon filling perfectly
The cinnamon swirl is what makes these muffins stand out. To prepare it, mix brown sugar, cinnamon, and a bit of melted butter until it forms a thick paste. Spoon half of your muffin batter into the tin, then add a layer of cinnamon filling. Cover with the remaining batter and use a toothpick or knife to gently swirl the layers together.
Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool slightly before removing from the pan. They’ll be soft, fragrant, and impossible to resist.
If you enjoy spiced breads and muffins, don’t miss our best chocolate chip pumpkin bread—it’s a moist loaf packed with flavor and just as comforting as these muffins.
Variations and Creative Twists
Gluten-free and dairy-free options
Pumpkin cinnamon roll muffins can easily fit different diets. Swap all-purpose flour with a gluten-free blend that includes xanthan gum for structure. For dairy-free versions, replace butter with coconut oil or vegan butter, and use almond milk or oat milk instead of dairy. These swaps don’t compromise flavor or texture, so you’ll still get that tender crumb with a fragrant swirl of cinnamon sugar.
If you prefer a slightly healthier spin, try reducing the sugar by a quarter or using coconut sugar. It adds a light caramel flavor that pairs beautifully with pumpkin.
Adding chocolate, nuts, or cream cheese glaze
Want to make your muffins even more indulgent? Fold in chocolate chips or chopped pecans for added richness and crunch. A cream cheese glaze drizzled over the top can turn these muffins into a bakery-worthy dessert. For a lighter glaze, whisk powdered sugar with a splash of milk and a dash of vanilla extract.
Looking for inspiration? Try our mini coffee cakes recipe—the streusel topping idea can also be used to give your pumpkin muffins an extra layer of crunch.
Storing and Serving Pumpkin Cinnamon Roll Muffins
Best way to keep muffins fresh
Pumpkin cinnamon roll muffins are best enjoyed warm out of the oven, but they stay delicious for days if stored properly. Keep them in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, refrigerate for up to a week. To bring back their fresh-baked taste, warm them in the microwave for 15–20 seconds before serving.
For longer storage, freeze the muffins in a single layer until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw overnight in the fridge or pop one in the microwave straight from the freezer for a quick treat.
Serving ideas for breakfast, snacks, or dessert
These muffins are versatile enough to fit any time of day. Pair them with coffee or tea for a cozy breakfast, or pack them in lunchboxes as a sweet afternoon surprise. They also make a lovely dessert when drizzled with glaze and served with a scoop of vanilla ice cream.
Don’t miss our southern peach cobbler recipe if you’re in the mood for another warm and comforting baked dessert to round out your fall table or visit pinterest .
Pumpkin Cinnamon Roll Muffins
Equipment
- Mixing bowls
- hand mixer or whisk
- Measuring cups and spoons
- Muffin tin
- toothpick or knife
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup milk (dairy or plant-based)
- 1/3 cup brown sugar (for cinnamon swirl)
- 1 1/2 tsp cinnamon (for swirl)
- 2 tbsp melted butter (for swirl)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
- In another bowl, beat softened butter with brown sugar and granulated sugar until light and creamy. Add eggs and pumpkin puree, mixing until smooth.
- Gradually fold dry ingredients into the wet mixture, alternating with milk, until just combined. Do not overmix.
- In a small bowl, mix brown sugar, cinnamon, and melted butter to form a cinnamon swirl paste.
- Spoon half the muffin batter into the cups, add a spoonful of cinnamon filling, then top with remaining batter. Swirl gently with a toothpick.
- Bake for 18–22 minutes, until a toothpick comes out clean. Let cool slightly before serving.
Notes
Nutrition
FAQs About Pumpkin Cinnamon Roll Muffins
How do you keep pumpkin muffins moist?
Pumpkin puree already helps lock in moisture, but don’t overbake the muffins. Pull them from the oven as soon as a toothpick comes out clean. Storing them in an airtight container also prevents them from drying out.
Can I make pumpkin cinnamon roll muffins ahead of time?
Yes, you can bake them a day or two in advance. Store at room temperature, covered, or freeze them for longer storage. Reheat just before serving for that fresh-from-the-oven feel.
What toppings go well with pumpkin cinnamon roll muffins?
Cream cheese glaze is a classic, but you can also try a light vanilla glaze, powdered sugar dusting, or even a drizzle of maple syrup. Nuts like pecans or walnuts add crunch and richness.
Are pumpkin cinnamon roll muffins healthy?
They’re more of a treat than a health food, but pumpkin itself is rich in fiber and vitamins. You can make them lighter by reducing sugar, swapping in whole wheat flour, or using a plant-based milk option.
Pumpkin cinnamon roll muffins are a cozy, flavorful bake that combines the best of two classics—pumpkin spice and cinnamon rolls. They’re quick to make, easy to customize, and perfect for fall gatherings or a simple family breakfast. Whether you stick to the classic recipe or add your own twist with chocolate chips or cream cheese glaze, these muffins will quickly become a favorite. Don’t miss our mini lemon cakes recipe if you’re looking for another bright and seasonal dessert to try next.