There’s something magical about the smell of pumpkin, cinnamon, and brown sugar swirling through the air on a cool morning. These Pumpkin Cinnamon Roll Muffins are a sweet nod to my Sicilian nonna’s kitchen, where patience and care turned simple ingredients into pure comfort. Today, that same spirit fills my home each time I bake these soft, spiced muffins. They’re the perfect marriage of gooey cinnamon rolls and tender pumpkin bread, creating a breakfast or snack that feels like a warm hug from fall itself.
Table of Contents
Why You’ll Love This Recipe
If you’re a fan of cozy, bakery-style treats, these muffins will win you over instantly. They capture everything we adore about cinnamon rolls; the sweet glaze, the buttery swirl, the soft crumb, but in muffin form for easier mornings. Each bite bursts with autumn flavor, rich from real pumpkin puree and aromatic spices.
They’re quick, make-ahead friendly, and far less fussy than traditional cinnamon rolls. Whether it’s brunch with friends or a quiet weekend bake, these muffins bring that homemade bakery charm right to your kitchen. For another seasonal indulgence, try my Pumpkin Cheesecake Truffles, they pair perfectly with these muffins and a hot cup of coffee.
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Pumpkin Cinnamon Roll Muffins
These Pumpkin Cinnamon Roll Muffins combine the soft, spiced crumb of pumpkin bread with the gooey sweetness of a cinnamon roll. Perfect for fall mornings, brunches, or cozy treats.
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ cup pumpkin puree
½ cup brown sugar
⅓ cup vegetable oil
¼ cup milk
2 eggs
1 teaspoon vanilla extract
Cinnamon Swirl:
½ cup brown sugar
1 ½ teaspoons cinnamon
2 tablespoons melted butter
Glaze:
½ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine pumpkin puree, brown sugar, oil, milk, eggs, and vanilla. Stir until smooth.
4. Combine wet and dry ingredients until just mixed. Don’t overmix.
5. In a small bowl, mix brown sugar, cinnamon, and melted butter for the swirl.
6. Spoon some batter into each muffin cup, add a teaspoon of cinnamon swirl, top with more batter, and swirl lightly with a toothpick.
7. Bake for 18–20 minutes until a toothpick comes out clean.
8. Cool for 10 minutes, then drizzle with glaze before serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Add chopped pecans or walnuts for crunch.
Store muffins in an airtight container for up to 3 days.
Freeze for up to 3 months, then thaw and warm before glazing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Ingredients
To make these Pumpkin Cinnamon Roll Muffins, you’ll need just a few pantry staples and warm spices.
For the batter:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup pumpkin puree
- ½ cup brown sugar
- ⅓ cup vegetable oil
- ¼ cup milk
- 2 eggs
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- ½ cup brown sugar
- 1 ½ teaspoons cinnamon
- 2 tablespoons melted butter
For the glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla
If you’re in the mood for another spiced dessert, you’ll love my Pumpkin Spice Roll Cake. It shares similar flavors but with a creamy filling and elegant presentation.
How to Make It
These muffins come together in less than 30 minutes; no yeast, no kneading, no waiting.
- Mix the batter.
In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, combine pumpkin puree, brown sugar, oil, milk, eggs, and vanilla. Stir the wet ingredients into the dry until just combined. - Add the swirl.
Mix the cinnamon, brown sugar, and butter in a small bowl. Spoon a bit of batter into each greased muffin cup, add a layer of cinnamon swirl, then top with more batter. Use a toothpick to gently swirl through each muffin. - Bake.
Bake at 350°F (175°C) for 18–20 minutes, until a toothpick comes out clean. - Glaze and serve.
Once cooled slightly, drizzle with vanilla glaze. The result? Soft, golden muffins with that irresistible gooey cinnamon heart.
You can find similar fall treats like Pumpkin Sugar Cookies on my site if you’re building a cozy dessert board.
Tips and Variations
- Use canned puree: Canned pumpkin works beautifully, just make sure it’s pure pumpkin, not pie filling.
- Add crunch: Fold in chopped pecans or walnuts for texture.
- Gluten-free option: Swap the flour for a gluten-free 1:1 baking blend.
- Frosting twist: Instead of glaze, top with cream cheese frosting for extra decadence.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days.
For more inspiration, check out my Pumpkin Pie Cheesecake, it uses similar spices in a rich, creamy form.
Frequently Asked Questions
Can I make Pumpkin Cinnamon Roll Muffins ahead of time?
Yes! Bake and cool them, then store in an airtight container. Warm in the microwave for 10 seconds before serving.
How do I store leftover muffins?
Keep them covered at room temperature for 2–3 days, or refrigerate for up to 5 days.
Can I freeze Pumpkin Cinnamon Roll Muffins?
Absolutely. Wrap each muffin individually and freeze for up to 3 months. Thaw overnight and warm before glazing.
Can I use canned pumpkin puree instead of fresh?
Definitely. Canned pumpkin gives a consistent texture and flavor. Just avoid pumpkin pie filling.
You might also enjoy my No Bake Pumpkin Cheesecake Balls, a great freezer-friendly alternative when you crave pumpkin flavor without baking.
Final Thoughts
These Pumpkin Cinnamon Roll Muffins blend nostalgia, comfort, and convenience into one perfect fall bake. Every swirl tells a story, of mornings spent in cozy kitchens, of recipes passed down, and of the joy that comes from baking something simple yet soulful.
So preheat that oven, pour your coffee, and treat yourself to a batch of these warm, tender muffins. And when you’re done, try my Crockpot Caramel Apple Dump Cake for another comforting autumn dessert.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
