Pumpkin Cinnamon Roll Muffins 🎃🧁 – Soft, Spiced & Sweetly Swirled!

Step 1: Prep the Pan & Preheat

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with butter.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and all spices.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix pumpkin puree, milk, oil, eggs, and vanilla until smooth.

Step 4: Bring It Together

Pour wet ingredients into the dry mix and stir gently until combined. Avoid overmixing—this keeps your muffins tender.

Step 5: Add the Cinnamon Swirl

In a small bowl, mix brown sugar and cinnamon. Add melted butter and stir until crumbly.

Step 6: Layer & Swirl

Fill each muffin cup halfway with batter, add a teaspoon of cinnamon mixture, top with more batter (¾ full total), then use a toothpick to swirl gently.

Step 7: Bake

Bake for 18–22 minutes until golden and a toothpick comes out clean.

Step 8: Glaze & Enjoy

Whisk powdered sugar, milk, and vanilla until smooth, then drizzle over cooled muffins.

Each bite bursts with cinnamon sweetness, tender pumpkin warmth, and bakery-style flavor.

The Secret to a Perfect Cinnamon Swirl

The swirl is what makes these muffins so special! Here’s how to get that perfect spiral:

• Use room-temperature butter so the swirl stays thick, not greasy.
• Don’t over-swirl—two or three gentle turns are enough for a marbled look.
• For extra gooey texture, sprinkle a little extra swirl mix on top before baking.

💡 Pro Tip: Try adding a few chopped pecans or walnuts to the swirl for a subtle crunch.

You may like also this recipe : Gooey Pumpkin Crumble Cake

Healthy Twists: Making Pumpkin Muffins Guilt-Free

You can easily make these muffins lighter or more nutritious without sacrificing flavor.

1. Use Whole Wheat or Oat Flour

Replace half the all-purpose flour with whole wheat or oat flour for more fiber and nutrients.

2. Swap Refined Sugar for Natural Sweeteners

Use coconut sugar, maple syrup, or honey for a lower-glycemic, natural sweetness.

3. Try Greek Yogurt or Applesauce Instead of Oil

Replace half the oil with unsweetened applesauce or Greek yogurt. It reduces fat while keeping the muffins moist.

4. Add Nuts or Seeds

Toss in chopped walnuts, pecans, or pumpkin seeds for added omega-3s and crunch.

5. Go Dairy-Free

Use almond, oat, or coconut milk and plant-based butter to make these muffins vegan-friendly.

With a few swaps, these muffins become a healthier indulgence perfect for everyday snacking.

Nutritional Benefits of Pumpkin 🎃

Pumpkin isn’t just delicious—it’s a nutritional powerhouse that brings several benefits to these muffins:

• Rich in Vitamin A: Supports eye health and immunity.
• High in Fiber: Helps you feel full longer and supports digestion.
• Low in Calories: Adds moisture without heavy fats.
• Packed with Antioxidants: Helps fight inflammation and promotes skin health.

So when you reach for a second muffin, you can feel a little better about it. 😉

Pumpkin Cinnamon Roll Muffins

These Pumpkin Cinnamon Roll Muffins are the perfect blend of warm fall spices, sweet cinnamon swirl, and a drizzle of creamy vanilla glaze. Soft, moist, and filled with pumpkin flavor — they’re ideal for breakfast, brunch, or a cozy autumn treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Calories 310 kcal

Equipment

• Muffin Tin
• Mixing Bowls
• Whisk

Ingredients

  

Muffin Batter

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 tbsp 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 cup pumpkin puree
• 1/2 cup milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Cinnamon Swirl

• 1/2 cup brown sugar packed
• 1 tbsp ground cinnamon
• 2 tbsp butter melted

Glaze

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Instructions

 

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
• In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• In another bowl, mix pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
• For the swirl, combine brown sugar and cinnamon in a small bowl. Stir in melted butter until crumbly.
• Fill each muffin cup halfway with batter. Sprinkle a teaspoon of the cinnamon mixture, then top with more batter until 3/4 full.
• Swirl the cinnamon sugar into the batter using a toothpick or knife.
• Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
• Whisk powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over cooled muffins before serving.

Notes

Use canned pumpkin puree for the best consistency. Avoid overmixing the batter to keep muffins tender and fluffy. Store leftovers in an airtight container for up to 3 days.

Keyword Cinnamon Roll, Fall Recipe, Muffins, Pumpkin

Tips for Bakery-Style Muffins at Home

Ever wondered how to make your homemade muffins look (and taste) like they came straight out of a bakery case? Here are a few insider tips that make all the difference:

1. Use Room Temperature Ingredients

Cold eggs or milk can cause uneven mixing and dense muffins. Let your ingredients sit out for 10–15 minutes before you start.

2. Don’t Overmix

Once you add the wet ingredients to the dry, stir only until you no longer see flour streaks. Overmixing leads to chewy muffins instead of soft, tender ones.

3. Fill Muffin Cups Generously

For that classic muffin top, fill your liners about ¾ full. You’ll get beautifully domed muffins every time.

4. Use a High Initial Temperature

Start baking at 400°F (204°C) for the first 5 minutes, then lower to 375°F (190°C) for the rest of the bake. This helps them rise higher and stay moist inside.

5. Cool on a Wire Rack

Let your muffins rest in the pan for 5 minutes, then transfer them to a rack to finish cooling. This keeps the bottoms from getting soggy.

💡 Pro Tip: For an extra pop of shine, brush a little melted butter on top of the warm muffins before glazing.

You may like as well : Pumpkin Oatmeal Dump Cake – A Cozy Fall Dessert You’ll Crave Year-Round

Storage & Freezing Tips

These muffins are fantastic for meal prep, make-ahead breakfasts, or freezing for later.

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for up to 6 days—just warm slightly before serving.
• Freezer: Freeze (without glaze) for up to 2 months. Wrap individually in plastic wrap and store in a freezer-safe bag.
• Reheating Tip: Microwave for 15–20 seconds or warm in the oven at 300°F for 5 minutes for that just-baked freshness.

To freeze glazed muffins, place them on a tray to freeze first, then transfer to a sealed container—this prevents the glaze from sticking.

Creative Variations to Try

These muffins are delicious as-is, but with a few tweaks, you can create a whole lineup of flavor variations!

1. Cream Cheese-Filled Muffins 🧀

Add a spoonful of sweetened cream cheese (mix cream cheese, powdered sugar, and vanilla) in the center of the batter for a creamy surprise.

2. Pecan Crumble Topping 🍯

Mix butter, brown sugar, flour, and chopped pecans. Sprinkle on top before baking for a crunchy, caramelized topping.

3. Maple Glazed Delight 🍁

Swap the vanilla glaze for a maple syrup glaze (powdered sugar + maple syrup + milk). It adds a deep, rich sweetness that pairs perfectly with pumpkin.

4. Vegan Pumpkin Cinnamon Roll Muffins 🌱

Use flax eggs (2 tbsp flaxseed + 5 tbsp water) instead of eggs, plant-based milk, and coconut oil. They come out soft, flavorful, and 100% dairy-free.

Each variation brings a new twist while keeping that signature pumpkin-cinnamon flavor you love.

Serving Suggestions for Every Occasion

These muffins are so versatile that they fit any setting or season:

• Breakfast or Brunch: Pair with hot coffee or a pumpkin spice latte.
• Afternoon Snack: Serve warm with a pat of butter or a drizzle of honey.
• Dessert: Top with vanilla ice cream or whipped cream for a cozy fall dessert.
• Holiday Table: Add to your Thanksgiving breakfast spread or Christmas brunch.

You can even make mini muffins for parties or potlucks—they’re cute, portable, and irresistible.

Why These Muffins Are the Ultimate Fall Comfort Bake

There’s something deeply comforting about the combination of pumpkin and cinnamon. These muffins capture that nostalgia and warmth in every bite.

The spices awaken your senses, the pumpkin keeps them moist, and the swirl of brown sugar and cinnamon adds that gooey, bakery-style sweetness. It’s like eating the heart of autumn itself.

Whether you’re baking them on a rainy afternoon or sharing them with family on a crisp morning, these muffins remind you why fall baking feels so magical.

💭 Imagine this: You pull them from the oven, steam rises, cinnamon fills the air, and you drizzle that silky glaze over warm tops—it’s pure bliss.

Read as well : Pumpkin Spice Gooey Cake: A Cozy Autumn Dessert

Common Mistakes to Avoid

Even simple recipes can trip up bakers if you’re not careful. Here are a few pitfalls to watch out for:

1. Overmixing the Batter – Leads to dense, chewy muffins. Stir just until combined.
2. Not Measuring Flour Correctly – Spoon and level your flour instead of scooping it to prevent dry muffins.
3. Skipping the Liner or Grease – These muffins are moist and can stick without proper prep.
4. Adding the Glaze Too Soon – Let muffins cool or the glaze will melt and disappear.
5. Underbaking – Check the center with a toothpick; it should come out mostly clean with a few moist crumbs.

Avoid these mistakes, and you’ll have bakery-perfect muffins every time.

Pairing Ideas: Drinks & Sides

These muffins are incredible on their own, but the right pairing takes them to another level:

• ☕ Coffee: Try hazelnut, cinnamon, or pumpkin spice blends.
• 🍵 Chai Latte: The spices mirror the muffin’s flavor for a warm, harmonious pairing.
• 🥛 Oat Milk or Almond Milk: Light, nutty, and refreshing alongside a sweet muffin.
• 🍎 Apple Cider: Brings a festive fall flair when served warm.
• 🍨 Vanilla Yogurt: Spread a little on top for a breakfast-style version that feels indulgent yet balanced.

Conclusion: The Best of Pumpkin & Cinnamon in Every Bite

Pumpkin Cinnamon Roll Muffins are everything you love about fall—soft, sweet, and swirled with cozy spice. They’re simple to make, gorgeous to serve, and endlessly customizable.

Whether you bake them for a holiday brunch, meal prep for the week, or just want your house to smell amazing, these muffins deliver every single time.

They strike the perfect balance of comfort and indulgence, with a little healthy pumpkin boost to make you feel good about every bite.

So grab your whisk, preheat that oven, and bake yourself a tray of warm, spiced joy—you’ve earned it. 🍁🧡

FAQs

Q1. Can I make these muffins ahead of time?
Yes! They stay moist for 3–4 days at room temperature or up to a week refrigerated.

Q2. Can I use homemade pumpkin puree?
Definitely! Just make sure it’s thick and not watery—strain if needed.

Q3. How can I make them less sweet?
Cut the sugar by ¼ cup or skip the glaze entirely for a lightly sweet breakfast muffin.

Q4. What’s the best gluten-free option?
Use a 1:1 gluten-free flour blend with xanthan gum for the best texture.

Q5. Can I freeze glazed muffins?
Yes, but freeze them flat first, then transfer to a container to prevent sticking.