Cinnamon Roll Pumpkin Muffins are the ultimate fall treat that combines the cozy flavors of pumpkin spice with the sweet swirl of a classic cinnamon roll. Whether you’re planning a weekend brunch or just craving something warm and comforting with your coffee, these muffins are a must-try. They’re fluffy, moist, and perfectly spiced with a luscious cream cheese glaze drizzled on top. This recipe not only satisfies your autumn cravings but is also incredibly easy to make and perfect for baking enthusiasts of any level.
Why You’ll Love This Cinnamon Roll Pumpkin Muffins Recipe
These muffins strike the perfect balance between a tender pumpkin muffin and a gooey cinnamon roll. Each bite delivers rich pumpkin flavor accented by a warm cinnamon swirl and topped off with a creamy glaze. They’re ideal for breakfast, dessert, or as a snack on chilly days. Plus, they fill your kitchen with an irresistible aroma that feels like a warm hug.
Ingredients
Muffin Batter:
- 1 cup canned pumpkin puree
- 1/2 cup melted butter
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Swirl:
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Cream Cheese Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
Step-by-Step: How to Make Cinnamon Roll Pumpkin Muffins
- Preheat your oven to 350°F and lightly grease a muffin tin with nonstick cooking spray.
- In a large mixing bowl, combine the pumpkin puree, melted butter, sugar, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Mix just until combined to ensure the muffins stay soft and fluffy.
- Prepare the cinnamon swirl by mixing melted butter, brown sugar, and ground cinnamon in a small bowl.
- Spoon the muffin batter into each muffin cup, filling them halfway.
- Add a small spoonful of the cinnamon swirl on top of the batter in each cup.
- Top with the remaining muffin batter and use a toothpick or skewer to gently swirl the cinnamon mixture into the batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- While the muffins cool, whisk together the softened cream cheese, powdered sugar, vanilla, and milk until smooth and drizzle-friendly.
- Once the muffins have cooled, drizzle the cream cheese glaze generously over each one.
Helpful Tips
- Use room temperature ingredients for smoother mixing.
- Mix just until combined to ensure the muffins stay soft and fluffy.
- For an extra cinnamon kick, sprinkle a bit more cinnamon on top before baking.
- Let the muffins cool completely before glazing to avoid melting the cream cheese drizzle.
Substitutions And Variations
- Replace the all-purpose flour with a gluten-free blend for a gluten-free version.
- Use coconut oil instead of butter for a dairy-free option (skip the cream cheese glaze or use a vegan cream cheese).
- Stir in chopped pecans or walnuts if you’d like a bit of crunch.
- Mix in mini chocolate chips for a sweeter twist.
Storage Instructions
Store your Cinnamon Roll Pumpkin Muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If you want to keep them longer, freeze the muffins (without glaze) for up to 3 months. Just reheat and add glaze before serving. Placing a slice of bread in the storage container helps keep the muffins moist.
Nutritional Information
Approximate per muffin:
- Calories: 220
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Sugar: 15g
- Protein: 3g
- Fiber: 1g
Serving Suggestions
Serve these muffins warm for the best texture and flavor. They’re fantastic with a cup of coffee, chai, or a glass of milk. Add them to a fall brunch spread alongside fruit, yogurt, and scrambled eggs for a cozy, complete meal.
Frequently Asked Questions About Cinnamon Roll Pumpkin Muffins
Can I use fresh pumpkin instead of canned? Yes, you can substitute canned pumpkin with homemade pumpkin puree. Just make sure it’s well-drained and smooth.
Can I make these muffins ahead of time? Absolutely. These muffins keep well and can be made a day or two in advance. Just add the glaze before serving for the freshest taste.
Can I skip the glaze? Yes, they are delicious on their own or with a dusting of powdered sugar.
How do I keep muffins moist? Don’t overbake and store them properly in an airtight container. Placing a slice of bread in the storage container helps keep the muffins moist.
Can I double the recipe? Yes, this recipe can easily be doubled to make more muffins for a larger crowd or for freezing later.
Final Thoughts
Thank you for baking with me! These Cinnamon Roll Pumpkin Muffins are one of my favorite fall recipes, and I hope they become a staple in your kitchen too. They’re packed with flavor, easy to whip up, and bring such comfort with every bite. Whether you’re baking for family, friends, or just treating yourself, these muffins are sure to impress. Happy baking, and thank you for being part of this delicious journey!
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Cinnamon Roll Pumpkin Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Cinnamon Roll Pumpkin Muffins are soft, spiced, and swirled with cinnamon sugar, topped with cream cheese glaze. A fall baking must!
Ingredients
1 cup canned pumpkin puree
1/2 cup melted butter
3/4 cup sugar
1 teaspoon vanilla extract
1 large egg
1.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Cinnamon Swirl:
1/4 cup melted butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
Cream Cheese Glaze:
1/2 cup powdered sugar
1 tablespoon cream cheese, softened
1/2 teaspoon vanilla extract
2–3 tablespoons milk
Instructions
- Preheat your oven to 350°F and lightly grease a muffin tin with nonstick cooking spray.
- In a large mixing bowl, combine the pumpkin puree, melted butter, sugar, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Mix just until combined to ensure the muffins stay soft and fluffy.
- Prepare the cinnamon swirl by mixing melted butter, brown sugar, and ground cinnamon in a small bowl.
- Spoon the muffin batter into each muffin cup, filling them halfway.
- Add a small spoonful of the cinnamon swirl on top of the batter in each cup.
- Top with the remaining muffin batter and use a toothpick or skewer to gently swirl the cinnamon mixture into the batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- While the muffins cool, whisk together the softened cream cheese, powdered sugar, vanilla, and milk until smooth and drizzle-friendly.
- Once the muffins have cooled, drizzle the cream cheese glaze generously over each one.
Notes
Store in an airtight container for 2 days or refrigerate for 5. For longer storage, freeze without glaze and add it after reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Carbohydrates: 28g
- Protein: 3g