Directions
Prepare the Muffins
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Preheat your oven to 350°F (175°C).
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Line a muffin tin with liners or grease well.
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In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
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In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Add the Cinnamon Sugar Swirl
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In a small bowl, mix together brown sugar, cinnamon, and melted butter.
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Fill each muffin cup halfway with batter, add a spoonful of cinnamon swirl, then top with more batter.
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Use a toothpick to swirl gently for a marbled effect.
Bake the Muffins
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Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
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Let muffins cool for 10 minutes before adding the glaze.
Make the Glaze
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In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
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Drizzle over the warm muffins to create that signature cinnamon roll look.
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Why These Pumpkin Cinnamon Roll Muffins Work
These pumpkin cinnamon roll muffins use real pumpkin puree, ensuring a moist crumb without heaviness. The cinnamon sugar swirl adds that classic cinnamon roll taste, while the glaze offers a sweet finish without overpowering the pumpkin flavor.
Easy to prepare in under 30 minutes.
Perfect for fall brunch tables or weekend breakfast treats.
A freezer-friendly recipe you can reheat quickly.
Tips & Variations
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Add 1/2 cup chopped pecans or walnuts for crunch.
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For extra spice, add 1/4 teaspoon ground cloves.
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Make mini muffins and adjust the baking time to 12–14 minutes for quick snacks.
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Use a cream cheese glaze instead of powdered sugar glaze for a richer finish.
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Storage
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keep for up to 5 days, reheating briefly before serving.
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Freezer: Freeze unfrosted muffins for up to 2 months; thaw overnight and add glaze before serving.
Time & Yield
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Prep Time: 10 minutes
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Bake Time: 20 minutes
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Total Time: 30 minutes
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Yield: 12 muffins
Tools Needed
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Mixing bowls
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Whisk and spatula
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Muffin tin with liners
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Measuring cups and spoons
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Cooling rack
Nutrition (per muffin)
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Calories: 230
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Fat: 9g
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Carbohydrates: 34g
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Protein: 3g
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Sugar: 16g
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Fiber: 1g
FAQs
Can I use homemade pumpkin puree?
Yes, but ensure it’s thick and not watery to maintain the muffins’ structure.
Can I add cream cheese frosting?
Absolutely! Replace the glaze with cream cheese frosting for a richer treat.
Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.
Final Thoughts
These pumpkin cinnamon roll muffins will quickly become your go-to fall baking recipe for breakfast or brunch. They’re quick, comforting, and deliver that warm cinnamon roll flavor with pumpkin richness in every bite.
