Pumpkin Cinnamon Roll Muffins

These Pumpkin Cinnamon Roll Muffins blend the best of fall flavors into a quick and easy treat that feels like a cinnamon roll wrapped in a muffin. They are perfect for cozy mornings or afternoon snacks and come with a creamy, sweet glaze that makes each bite delightful.

I first made these on a crisp autumn morning, and from that day forward, they've been a requested treat for weekends. The way the pumpkin keeps the muffins tender while the cinnamon swirl surprises you with a little sugary twist makes them stand out.

Ingredients

• One cup canned pumpkin puree: ensures moistness and authentic pumpkin flavor choose plain puree, not pie filling
• Half a cup melted butter: or substitute vegetable oil for tenderness and richness
• Three quarters cup granulated sugar: for balanced sweetness
• One large egg: for structure and binding
• One teaspoon vanilla extract: enhances overall flavor
• One and a half cups all purpose flour: is the base sift for lightness
• One teaspoon baking soda and one teaspoon baking powder: to help muffins rise perfectly
• Half a teaspoon salt: to highlight flavors
• One teaspoon ground cinnamon: for that signature warm spice
• Quarter cup melted butter: to create a rich swirl
• Quarter cup brown sugar: brings deep molasses notes
• One teaspoon ground cinnamon: adds spicy warmth
• Half a cup powdered sugar: for sweetness and smooth texture
• Half a teaspoon vanilla extract: for extra flavor depth
• Two to three tablespoons milk: to adjust glaze thickness

Instructions

Preheat Oven and Prep Muffin Tin:

Set your oven to 350 degrees Fahrenheit. Line a 12cup muffin tin with paper liners or lightly grease with nonstick spray so muffins don't stick and come out easily.

Mix Wet Ingredients:

In a medium bowl, whisk the pumpkin puree with melted butter, granulated sugar, the egg, and vanilla extract until the mixture is smooth and well combined with no lumps. This creates a flavorful moisture base that keeps muffins tender.

Combine Dry Ingredients:

In a separate bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. This step ensures even distribution of the leavening agents and spice for consistent rising and flavor.

Fold Dry into Wet:

Gently fold the dry ingredients into the wet pumpkin mixture just until no dry streaks remain. Avoid overmixing to keep the muffins light and fluffy instead of dense.

Prepare Cinnamon Swirl:

In a small bowl, stir together the melted butter, brown sugar, and cinnamon for the swirl. This mixture will create pockets of warm sweetness inside each muffin.

Fill Muffin Cups and Swirl:

Spoon batter into each muffin cup until it is about half full. Add a spoonful of the cinnamon swirl on top, then cover with more batter to nearly fill the cup. Use a toothpick or skewer to lightly swirl the cinnamon mixture into the batter, creating ribbons without fully blending.

Bake the Muffins:

Place the muffin tin in the oven and bake for 20 to 25 minutes. The muffins are done when a toothpick inserted in the center comes out clean and the tops turn a golden color.

Make the Glaze:

While the muffins bake, whisk together powdered sugar, vanilla, and milk in a small bowl until smooth. Adjust milk quantity to get a drizzle able glaze that is not too thin.

Glaze and Cool:

Once the muffins are finished and slightly cooled but still warm, drizzle the cream cheese glaze over the tops. This allows the glaze to soften and soak a little while still holding shape.

Pumpkin is my favorite ingredient in this recipe because it naturally keeps the muffins soft and gives them that seasonal color and flavor. I remember making these for a small fall gathering with friends and everyone loved how they reminded them of classic cinnamon rolls but in a much simpler form.

Storage Tips

Store leftover muffins in an airtight container at room temperature, and enjoy within two days for best freshness. You can also freeze them without glaze by wrapping tightly in plastic wrap and placing in a freezer bag. Thaw muffins at room temperature and add glaze just before serving for a fresh baked feel.

Ingredient Substitutions

You can swap the melted butter for vegetable oil for a dairy free version or lighter texture. Using whole wheat flour instead of all purpose gives a nuttier flavor but may require adding a bit more liquid for moisture. If you do not have brown sugar for the swirl, regular granulated sugar works but the flavor is less rich.

Serving Suggestions

These muffins are delightful on their own but pair beautifully with a hot cup of coffee or chai tea. Add some fresh fruit or yogurt on the side for a more complete breakfast. They also make a delicious snack paired with cream cheese or nut butter.

Enjoy them warm for a cozy treat or freeze unglazed and add glaze after thawing.

Your Recipe Questions Answered

→ Can pumpkin pie filling be used instead of puree?

No, pie filling includes added sugar and spices that can alter texture and flavor. Use plain pumpkin puree for the best results.

→ What can replace the cream cheese glaze?

A simple glaze of powdered sugar, milk, and vanilla works well or omit glaze for a less sweet option.

→ Is it possible to make these gluten-free?

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

→ Can these be baked as a loaf or smaller muffins?

Yes, use an 8×8 pan baking about 35 minutes or mini muffin tins baking roughly 12 minutes. Adjust timing and test doneness with a toothpick.

→ How to avoid over-mixing cinnamon swirls?

Swirl gently a few times with a toothpick to keep defined cinnamon pockets without blending too thoroughly into the batter.