Pumpkin Cinnamon Roll Muffins are a delightful twist on two breakfast favorites rolled into one. These muffins combine the soft, spiced pumpkin batter with the sweet, swirly cinnamon roll filling you love, all baked into a perfect grab-and-go size. They’re lightly moist with a touch of cinnamon warmth that feels just right for cozy mornings.
I always find that these muffins smell amazing while baking — like a warm hug from fall itself! What I love most is how the cinnamon swirl adds little pockets of gooey sweetness in every bite, making them feel special even on regular weekdays. They’re simple enough for a quick snack but taste like you spent hours making them.
My favorite way to enjoy these muffins is fresh out of the oven with a little bit of butter or cream cheese spread on top. They pair wonderfully with a cup of coffee or tea, and I love bringing them to potlucks or brunches because everyone always asks for the recipe. Whether it’s for breakfast or a cozy treat, these pumpkin cinnamon roll muffins are a joyful way to welcome the cooler seasons.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and that lovely autumn flavor. Canned pumpkin works great and is convenient, but fresh roasted pumpkin can deepen the taste. Avoid pumpkin pie filling since it’s sweetened and spiced differently.
Spices: Cinnamon, nutmeg, cloves, and ginger bring warmth to the muffins. They create a cozy fall vibe. You can adjust spices to your liking or use a pumpkin pie spice blend as a shortcut.
Sugars: Brown sugar gives a rich, caramel note while granulated sugar balances sweetness. Feel free to swap brown sugar for coconut sugar for a hint of molasses flavor or use all brown sugar if you prefer a deeper taste.
Vegetable Oil: It keeps the muffins moist without a strong taste. You can substitute with melted coconut oil or butter, but butter may make them a bit denser.
Cinnamon Swirl: The blend of brown sugar, cinnamon, and melted butter creates those gooey cinnamon pockets. Don’t skip this—it’s what makes these muffins so special!
Glaze: Simple icing made from powdered sugar and milk adds a sweet finish. For a dairy-free option, use plant-based milk or maple syrup as a drizzle instead.
How Do You Create the Perfect Cinnamon Swirl in Muffins?
The swirl is key to these muffins’ charm. Here’s how to get it right:
- Fill muffin cups only about 1/3 full with batter before adding the cinnamon mixture. This gives room for the swirl to spread without overflowing.
- Drop a teaspoon of cinnamon swirl mixture in the center, then add more batter on top—around 3/4 full.
- Use a toothpick or skewer to gently swirl the cinnamon into the batter. Don’t over-mix; you want pretty swirls, not a fully blended batter.
- Keep the swirl mixture thick and smooth. Melted butter helps it stay soft and gooey without sinking too much into the batter.
Taking these steps ensures you get a beautiful marbled swirl with pockets of cinnamon sugar sweetness in every bite.
Equipment You’ll Need
- Muffin tin (12-cup) – this keeps your muffins perfectly shaped and helps them bake evenly.
- Muffin liners or non-stick spray – makes cleanup easier and prevents sticking.
- Mixing bowls – you’ll need at least two for wet and dry ingredients separate mixing.
- Whisk or spoon – use a whisk for dry ingredients and a spoon or spatula for folding wet and dry mixtures.
- Toothpick or skewer – great for swirling the cinnamon mixture into the muffin batter for those pretty swirls.
- Measuring cups and spoons – accuracy helps the muffins turn out just right every time.
- Wire cooling rack – lets muffins cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Nutty twist: Stir in ½ cup chopped pecans or walnuts for crunch that pairs perfectly with pumpkin spices.
- Chocolate chip surprise: Add ½ cup mini chocolate chips to the batter; they melt into little pockets of sweetness inside the muffin.
- Maple glaze: Swap the vanilla glaze for a maple-flavored glaze using maple syrup and powdered sugar to boost fall flavors.
- Orange zest: Add a teaspoon of fresh orange zest to the batter for a bright citrus note that complements pumpkin perfectly.
How to Make Pumpkin Cinnamon Roll Muffins?
Ingredients You’ll Need:
For the Pumpkin Muffins:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/3 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or heavy cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. Allow an additional 5 minutes for cooling before drizzling the glaze and serving.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set the mixture aside.
3. Combine the Wet Ingredients:
In a large bowl, stir together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.
4. Blend Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Fold gently with a spatula just until combined, being careful not to overmix to keep the muffins light and tender.
5. Make the Cinnamon Swirl:
In a small bowl, mix the brown sugar, cinnamon, and melted butter until well combined to create the cinnamon swirl mixture.
6. Assemble the Muffins:
Fill each muffin cup about one-third full with the pumpkin batter. Add about one teaspoon of cinnamon swirl mixture on top of the batter in each cup. Then, cover the cinnamon mixture with more pumpkin batter until the cup is about three-quarters full. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter, forming a marbled effect.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs (some cinnamon swirl may stick, which is normal).
8. Prepare the Glaze:
While the muffins cool, mix the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth and drizzle-able.
9. Cool and Glaze the Muffins:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Drizzle the glaze over the warm muffins for a sweet and shiny finish.
10. Serve and Enjoy:
Enjoy your Pumpkin Cinnamon Roll Muffins warm or at room temperature. These tender muffins with gooey cinnamon swirls and a light glaze make a cozy and tasty treat perfect for fall or anytime!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw the pumpkin puree completely and drain any excess liquid if needed before using it in the recipe for best texture.
Can I Make These Muffins Ahead of Time?
Absolutely! Bake them fully, then store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Reheat gently before serving.
How Do I Store Leftover Muffins?
Keep leftovers in an airtight container at room temperature for 2 days or freeze for up to 3 months. To thaw, leave in the fridge overnight or microwave briefly.
Can I Substitute the Vegetable Oil?
Yes, you can swap vegetable oil for melted coconut oil or melted butter. Just note that butter may make the muffins slightly denser and coconut oil may add a subtle flavor.
