Warm, fluffy, and bursting with cozy spice, these Pumpkin Cinnamon Roll Muffins are like a pumpkin pie and a cinnamon roll had the most delicious baby. With a moist pumpkin base swirled with buttery cinnamon-sugar filling and topped with a sweet glaze, they’re the perfect fall breakfast treat—or dessert you’ll “accidentally” have for breakfast.
Why You’ll Love These Pumpkin Cinnamon Roll Muffins
- All the cinnamon roll flavor—without the hassle of yeast!
- Moist and tender pumpkin muffin base.
- Swirls of cinnamon-sugar for that irresistible bakery-style taste.
- Perfect for breakfast, brunch, or cozy afternoon snacks.
Ingredients You’ll Need
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- ⅓ cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Muffin Batter
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
In a separate large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Gradually fold in the dry ingredients until just combined.
2. Make the Cinnamon Swirl
In a small bowl, combine brown sugar, cinnamon, and melted butter. Stir until it becomes a thick, grainy paste.
3. Layer & Swirl
Fill muffin cups halfway with batter, add a teaspoon of cinnamon swirl, then top with remaining batter. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter.
4. Bake
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes in the pan, then transfer to a wire rack.
5. Drizzle with Glaze
Whisk together powdered sugar, milk, and vanilla. Drizzle over cooled muffins for that perfect cinnamon roll finish.
Pro Tips for Perfect Muffins
- Don’t overmix the batter—keeps muffins light and fluffy.
- Use room temperature eggs for better texture.
- If you love extra sweetness, double the glaze!
Storage & Make-Ahead
- Store in an airtight container at room temperature for up to 3 days.
- Freeze unglazed muffins for up to 2 months—glaze after thawing.
Serving Ideas
Pair your Pumpkin Cinnamon Roll Muffins with a hot cup of coffee or a spiced chai latte for the ultimate fall moment. They’re also amazing warmed in the microwave for 10 seconds to make the cinnamon swirl gooey again.
These Pumpkin Cinnamon Roll Muffins are the perfect mashup of two fall favorites—ready to make your kitchen smell like pure autumn joy. Once you make them, don’t be surprised if they disappear before they even cool down!