There is something truly magical about Cinnamon Roll Pumpkin Muffins that feels like autumn wrapped up in one bite. These moist, tender muffins bring together the rich, cozy flavor of pumpkin with the sweet, warmly spiced cinnamon swirl you adore in a classic cinnamon roll—plus a luscious cream cheese glaze that adds just the right touch of decadence. Whether you’re looking for the perfect fall treat or a delightful breakfast surprise, Cinnamon Roll Pumpkin Muffins are guaranteed to delight your taste buds and warm your heart.

Cinnamon Roll Pumpkin Muffins Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple, wholesome ingredients is the first step toward creating the comforting taste and texture that make Cinnamon Roll Pumpkin Muffins so irresistible. Each element plays a key role—from the creamy pumpkin puree that adds moisture and vibrant color, to the cinnamon that fills the muffins with their signature cozy aroma.

1 cup canned pumpkin puree: Provides moisture, natural sweetness, and that beautiful orange hue.
1/2 cup melted butter: Adds richness and a tender crumb to the muffins.
3/4 cup sugar: Sweetens the batter just right without overpowering the pumpkin flavor.
1 teaspoon vanilla: Enhances all the flavors with a warm, fragrant note.
1 large egg: Binds everything together and gives structure.
1.5 cups all-purpose flour: The base of the muffin, providing structure and heartiness.
1 teaspoon baking powder: Helps the muffins rise light and fluffy.
1 teaspoon baking soda: Works in tandem with baking powder to ensure perfect rise and texture.
1/2 teaspoon salt: Balances sweetness and enhances the pumpkin’s natural flavor.
1 teaspoon ground cinnamon: The key spice for that classic cinnamon roll taste.
Cinnamon Swirl – 1/4 cup melted butter, 1/4 cup brown sugar, 1 teaspoon ground cinnamon: Creates that iconic swirled cinnamon-sugar surprise inside each muffin.
Cream Cheese Glaze – 1/2 cup powdered sugar, 1 tablespoon cream cheese softened, 1/2 teaspoon vanilla extract, 2-3 tablespoons milk: A sweet, tangy glaze to drizzle over the tops, finishing these muffins with flair.

How to Make Cinnamon Roll Pumpkin Muffins

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F and greasing your muffin tin with cooking spray. This ensures your muffins won’t stick and will bake up with those perfectly golden edges we all love.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the pumpkin puree, melted butter, sugar, vanilla extract, and the large egg. Mixing these wet ingredients first creates a smooth, flavorful base for the muffins, setting the tone for that deliciously moist texture.

Step 3: Whisk Together the Dry Ingredients

In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This step ensures that the spices and rising agents are evenly distributed throughout the muffin batter for consistent flavor and lift.

Step 4: Combine Wet and Dry

Gently fold the dry ingredients into the wet ones, mixing just until combined. Don’t overmix here—a few lumps are perfectly fine! This careful approach guarantees tender muffins without the toughness that comes from too much stirring.

Step 5: Prepare the Cinnamon Swirl

Mix the melted butter, brown sugar, and cinnamon together in a small bowl to create the sweet swirl that makes these muffins so special. This mixture will be spooned and swirled into the batter before baking, giving each muffin that signature cinnamon roll look and flavor.

Step 6: Fill and Swirl the Muffin Tin

Fill each muffin cup halfway with the pumpkin batter, add a generous dollop of the cinnamon swirl mixture on top, then cover with more batter. Use a toothpick or skewer to swirl the cinnamon mixture into the batter, creating those beautiful cinnamon ribbons that will burst with flavor as they bake.

Step 7: Bake

Bake your muffins for 20-25 minutes or until a toothpick stuck into the center comes out clean and the tops are a tempting golden brown. The aroma filling your kitchen at this point will be nothing short of heavenly.

Step 8: Make the Cream Cheese Glaze

While the muffins cool, whisk together the softened cream cheese, powdered sugar, vanilla extract, and just enough milk to create a luscious glaze that’s perfectly pourable. This glaze will add a smooth, tangy finishing touch that balances the sweetness perfectly.

Step 9: Cool and Drizzle

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Once completely cool, drizzle the cream cheese glaze over each muffin, watching it cascade down the sides in tempting ribbons that complete your Cinnamon Roll Pumpkin Muffins perfectly.

How to Serve Cinnamon Roll Pumpkin Muffins

Garnishes

These muffins shine on their own, but for a charming finish, sprinkle a pinch of cinnamon or a few chopped pecans on top of the glaze. A light dusting of powdered sugar can add a delicate, snow-kissed look that’s perfect for fall or holiday tables.

Side Dishes

Serve these Cinnamon Roll Pumpkin Muffins alongside a warm mug of spiced coffee or chai tea for a cozy morning pairing. For a heartier breakfast, add a side of scrambled eggs or a fresh fruit salad to balance the sweetness and provide a colorful contrast.

Creative Ways to Present

If you’re serving these at a brunch or gathering, consider placing the muffins in a rustic basket lined with a soft tea towel. Or, serve them on elegant plates with a dollop of whipped cream or a small pot of honey butter for your guests to spread on top. It’s all about creating an inviting, warm atmosphere that makes everyone feel right at home.

Make Ahead and Storage

Storing Leftovers

You can store leftover Cinnamon Roll Pumpkin Muffins in an airtight container at room temperature for up to two days. To keep them fresh longer, refrigerate them for up to a week—just be sure to bring them back to room temperature or warm them slightly before eating.

Freezing

These muffins freeze beautifully! Wrap each muffin tightly in plastic wrap or foil and place them in a freezer-safe bag. They’ll keep for up to three months. When you’re ready to enjoy one, thaw at room temperature or warm it gently in the microwave.

Reheating

To revive the fresh-baked texture and flavors, warm your muffin in a microwave for 20-30 seconds or in a preheated oven at 350°F for about 5-7 minutes. The cream cheese glaze will soften and become even more luscious after reheating, making your Cinnamon Roll Pumpkin Muffins taste like they’ve just come out of the oven.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you want to use fresh pumpkin, roast it until tender and puree it well. Keep in mind that fresh pumpkin may contain a bit more water, so you might need to drain some excess moisture to maintain the right batter consistency for these muffins.

Is there a way to make these muffins dairy-free?

Yes! Substitute the butter with your favorite plant-based margarine or coconut oil, and use a dairy-free cream cheese alternative for the glaze. The muffins will still turn out moist and flavorful—just as comforting as the original.

Can I omit the cream cheese glaze?

Of course! While the cream cheese glaze adds a lovely tang and sweetness, these muffins are delicious on their own or dusted with a little powdered sugar. Sometimes simplicity is just as satisfying.

How can I make the muffins extra moist?

Ensure you don’t overmix the batter and don’t bake the muffins too long. Adding a little extra pumpkin puree or a splash of yogurt to the wet ingredients can boost moisture as well. These little tips will keep your Cinnamon Roll Pumpkin Muffins tender and soft.

Can I turn this recipe into a loaf instead of muffins?

Yes! You can bake the batter in a greased loaf pan at 350°F. Increase the baking time to about 50-60 minutes and check with a toothpick for doneness. The cinnamon swirl and glaze work just as beautifully in loaf form.

Final Thoughts

Trust me when I say, once you try these Cinnamon Roll Pumpkin Muffins, they’ll quickly become your go-to treat for chilly mornings or cozy afternoons. With their perfect balance of pumpkin spice, sweet cinnamon swirl, and creamy glaze, they’re a little slice of fall heaven you can enjoy anytime. So preheat that oven and get ready to fill your kitchen with the warmest, most inviting aromas—you’re about to make something truly special.

Cinnamon Roll Pumpkin Muffins Recipe

★★★★★

5.3 from 30 reviews

Author: Simon
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the cozy flavors of fall with these Cinnamon Roll Pumpkin Muffins. Moist pumpkin-infused muffins are swirled with a cinnamon brown sugar mixture and topped with a luscious cream cheese glaze, making them perfect for breakfast or an indulgent snack.

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray to prevent sticking.
Mix Wet Ingredients: In a large bowl, combine the canned pumpkin puree, melted butter, sugar, egg, and vanilla extract. Stir until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the muffins tender.
Make Cinnamon Swirl: In a small bowl, mix melted butter, brown sugar, and ground cinnamon thoroughly to form the cinnamon swirl mixture.
Assemble Muffins: Fill each muffin cup halfway with batter. Spoon a small amount of the cinnamon swirl mixture onto the batter in each cup, then top with more muffin batter until about two-thirds full.
Create Swirls: Use a toothpick or skewer to gently swirl the cinnamon brown sugar mixture into the muffin batter for a marbled effect.
Bake: Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Prepare Cream Cheese Glaze: While the muffins bake, whisk together softened cream cheese, powdered sugar, vanilla extract, and enough milk (2-3 tablespoons) to achieve a smooth, drizzling consistency.
Cool and Glaze: Let the muffins cool in the tin for several minutes, then transfer to a wire rack to cool completely. Drizzle the cream cheese glaze over the cooled muffins before serving.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best results.
Do not overmix the batter to ensure muffins stay tender and moist.
The cinnamon swirl can be adjusted in quantity for a stronger or milder cinnamon flavor.
Allow muffins to cool completely before glazing to prevent melting the glaze.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 240 kcal
Sugar: 16 g
Sodium: 220 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 35 mg

Keywords: Pumpkin muffins, cinnamon roll muffins, fall recipes, pumpkin spice, cream cheese glaze, breakfast muffins