Name: Pumpkin Cinnamon Roll Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 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 or pumpkin pie spice; 1 cup pumpkin puree; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1/2 cup vegetable oil or melted butter; 1/4 cup milk or buttermilk; 1 tsp vanilla extract; For the cinnamon swirl: 1/3 cup brown sugar, 1 tsp ground cinnamon, 2 tbsp melted butter; For the glaze (optional): 1/2 cup powdered sugar, 1–2 tbsp milk, 1/4 tsp vanilla extract

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Pumpkin Cinnamon Roll Muffins are the perfect cozy treat that combines the warm spice of pumpkin with the gooey sweetness of a cinnamon roll. Soft, fluffy, and full of fall flavor, these muffins deliver the comforting taste of cinnamon rolls but in a much quicker and easier muffin form. Whether for breakfast, brunch, or a sweet snack, I always find myself reaching for another one.

Why You’ll Love This Recipe

I love how these muffins bring together the best of both worlds — the softness and spice of pumpkin muffins with the sugary swirl of a cinnamon roll. They’re quick to make, don’t require yeast or rising time like traditional cinnamon rolls, and fill my kitchen with the most incredible aroma while baking. They also make a perfect make-ahead breakfast or dessert for the season. Pumpkin Cinnamon Roll Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Pumpkin puree
Brown sugar
Granulated sugar
Eggs
Vegetable oil or melted butter
Milk or buttermilk
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground cloves or pumpkin pie spice
For the cinnamon swirl: brown sugar, cinnamon, and a little melted butter
For the glaze (optional): powdered sugar, milk, and vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, I whisk together the dry ingredients — flour, baking powder, baking soda, salt, and spices.
In another bowl, I mix the pumpkin puree, both sugars, eggs, oil, milk, and vanilla until smooth.
I combine the wet and dry ingredients just until blended, being careful not to overmix.
For the swirl, I mix brown sugar with cinnamon and melted butter.
I spoon a layer of batter into each muffin cup, then add a small spoonful of the cinnamon mixture, swirling it in with a toothpick. I top with another spoonful of batter and repeat a light swirl on top.
I bake the muffins for 18–22 minutes or until a toothpick inserted in the center comes out clean.
After cooling slightly, I drizzle the muffins with a simple powdered sugar glaze if I want an extra touch of sweetness.

Servings and timing

This recipe makes about 12 standard-size muffins. It takes around 15 minutes to prepare and 20 minutes to bake. Including cooling and glazing time, I usually have them ready in under 45 minutes from start to finish.

Variations

I sometimes add chopped pecans or walnuts for a little crunch.
For extra indulgence, I mix cream cheese into the cinnamon swirl or the glaze.
If I want a stronger spice kick, I increase the cinnamon and add ginger or allspice.
I’ve also swapped the pumpkin with mashed sweet potato or butternut squash puree with great results.
Mini muffins work great for bite-sized treats — I just reduce the baking time to about 12–14 minutes.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I pop one in the microwave for about 10–15 seconds to get that fresh-from-the-oven warmth. They also freeze well — I let them cool completely, wrap them individually, and store them in a freezer bag for up to 2 months. Pumpkin Cinnamon Roll Muffins

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend it because pie filling already has added sugar and spices, which can throw off the balance. I always use plain pumpkin puree.

Can I make these muffins gluten-free?

Yes, I’ve made them with a 1:1 gluten-free baking flour and they turned out great. I just make sure it contains xanthan gum for proper texture.

What can I use instead of vegetable oil?

I often swap the oil with melted butter or even applesauce for a lighter version. Both options work well.

Do I have to add the glaze?

No, the glaze is totally optional. The muffins are sweet and flavorful on their own, but the glaze does add a nice bakery-style finish.

Why did my muffins sink in the middle?

This can happen if the batter is overmixed or if the oven temperature isn’t accurate. I always double-check my oven with an oven thermometer and mix just until combined.

Conclusion

Pumpkin Cinnamon Roll Muffins are my go-to treat when I want something warm, spiced, and comforting without spending hours in the kitchen. They come together fast, fill my home with delicious fall scents, and taste like a cozy hug in muffin form. Whether for a quiet morning or sharing with friends, these muffins always hit the spot.