The Best Pumpkin Cinnamon Roll Muffins Ever | Cozy Fall Baking

🎉 Introduction

If you love cinnamon rolls and pumpkin spice, prepare for the ultimate mashup: Pumpkin Cinnamon Roll Muffins. These little swirls of soft, spiced dough are filled with a buttery cinnamon-sugar mixture, baked in muffin tins, and topped with a luscious glaze.

They’re quicker than traditional cinnamon rolls (no complicated rolling or hours of rising), yet they taste just as indulgent. With pumpkin purée in the dough, a warm swirl of cinnamon filling, and a sweet glaze to finish, these muffins are a fall dream come true. Perfect for breakfast, brunch, or dessert, they’re the kind of treat you’ll want to bake again and again all season long.

🧰 Equipment Needed

• Muffin tin (12-cup)
• Paper liners or nonstick spray
• Mixing bowls (large & medium)
• Whisk & spatula
• Rolling pin
• Pastry brush
• Measuring cups & spoons
• Cooling rack

🛒 Ingredients

For the dough

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ cup brown sugar, packed
• ½ cup pumpkin purée
• 1 large egg
• ½ cup milk
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract

For the cinnamon filling

• ¼ cup unsalted butter, softened
• ½ cup brown sugar, packed
• 2 tsp ground cinnamon

For the glaze

• 1 cup powdered sugar
• 2 tbsp milk (or cream)
• ½ tsp vanilla extract

👩‍🍳 Directions

Step 1: Prep the oven & pan

Preheat oven to 350°F (175°C). Grease or line a muffin tin.

Step 2: Mix the dough

1. In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
2. In another bowl, whisk pumpkin purée, egg, milk, melted butter, vanilla, and brown sugar.
3. Stir dry ingredients into wet until just combined (don’t overmix).

Step 3: Make the cinnamon filling

In a small bowl, mix softened butter, brown sugar, and cinnamon into a spreadable paste.

Step 4: Assemble the muffins

1. On a lightly floured surface, roll dough into a rectangle (about 10×14 inches).
2. Spread filling evenly over the dough.
3. Roll up tightly into a log and slice into 12 rolls.
4. Place each roll into a muffin cup.

Step 5: Bake

Bake for 18–22 minutes until golden brown and set. Let cool slightly.

Step 6: Glaze

Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm muffins.

🍽️ Servings & Timing

• Servings: 12 muffins
• Prep Time: 20 minutes
• Bake Time: 20 minutes
• Total Time: ~40 minutes

🧊 Storage & Reheating

• Room Temperature: Store in airtight container up to 2 days.
• Refrigerator: Keeps for 4–5 days.
• Freezer: Freeze unglazed muffins up to 2 months; thaw and glaze before serving.
• Reheating: Microwave 10–15 seconds for warm, gooey goodness.

🥄 Variations

• Cream Cheese Glaze: Swap the glaze for cream cheese frosting.
• Pecan Pumpkin Muffins: Sprinkle chopped pecans inside the filling.
• Caramel Drizzle: Add caramel sauce on top for extra indulgence.
• Mini Muffins: Use a mini muffin tin for bite-sized rolls (bake ~12 minutes).
• Extra Spiced: Add pumpkin pie spice instead of individual spices.
• Savory Twist: Skip sugar filling and try a cheesy herb version.

❓ 10 FAQs

Can I use canned pumpkin pie filling instead of puree?
No, it’s too sweet—stick to pure pumpkin purée.

Do I need yeast for these?
No, they’re a quick-bread style muffin roll.

Can I make them ahead of time?
Yes, prep and refrigerate the dough log overnight, then slice and bake in the morning.

Can I double the recipe?
Yes—great for parties and holiday brunches.

What if I don’t have a rolling pin?
Press dough into shape with clean hands.

Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Will these taste cakey or bread-like?
They’re soft, tender, and slightly chewy—like cinnamon rolls in muffin form.

Can I add raisins or cranberries?
Yes, mix dried fruit into the filling for extra fall flavor.

Do they need frosting to be good?
The glaze adds sweetness, but they’re delicious plain too.

Do kids enjoy these?
Absolutely—fun to eat and full of cozy flavors!

🏁 Conclusion

These Pumpkin Cinnamon Roll Muffins are the ultimate fall comfort bake—soft, spiced, and swirled with cinnamon-sugar goodness, then finished with a sweet glaze. They’re quicker than yeast rolls but just as satisfying, making them perfect for breakfast, snacks, or dessert.

Bake a batch this season, and you’ll see why they’re called the best ever!

Adam

The Best Pumpkin Cinnamon Roll Muffins Ever | Cozy Fall Baking

If you love cinnamon rolls and pumpkin spice, prepare for the ultimate mashup: Pumpkin Cinnamon Roll Muffins. These little swirls of soft, spiced dough are filled with a buttery cinnamon-sugar mixture, baked in muffin tins, and topped with a luscious glaze. They’re quicker than traditional cinnamon rolls (no complicated rolling or hours of rising), yet they taste just as indulgent. With pumpkin purée in the dough, a warm swirl of cinnamon filling, and a sweet glaze to finish, these muffins are a fall dream come true. Perfect for breakfast, brunch, or dessert, they’re the kind of treat you’ll want to bake again and again all season long.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Ingredients Equipment Method Notes

Ingredients

  

For the dough

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ cup brown sugar packed
• ½ cup pumpkin purée
• 1 large egg
• ½ cup milk
• ¼ cup unsalted butter melted
• 1 tsp vanilla extract

For the cinnamon filling

• ¼ cup unsalted butter softened
• ½ cup brown sugar packed
• 2 tsp ground cinnamon

For the glaze

• 1 cup powdered sugar
• 2 tbsp milk or cream
• ½ tsp vanilla extract

Equipment

• Muffin tin (12-cup)
• Paper liners or nonstick spray
• Mixing bowls (large & medium)
• Whisk & spatula
• Rolling Pin
• Pastry brush
• Measuring cups & spoons
• Cooling rack

Method

 

Step 1: Prep the oven & pan

1. Preheat oven to 350°F (175°C). Grease or line a muffin tin.

Step 2: Mix the dough

1. In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
2. In another bowl, whisk pumpkin purée, egg, milk, melted butter, vanilla, and brown sugar.
3. Stir dry ingredients into wet until just combined (don’t overmix).

Step 3: Make the cinnamon filling

1. In a small bowl, mix softened butter, brown sugar, and cinnamon into a spreadable paste.

Step 4: Assemble the muffins

1. On a lightly floured surface, roll dough into a rectangle (about 10×14 inches).
2. Spread filling evenly over the dough.
3. Roll up tightly into a log and slice into 12 rolls.
4. Place each roll into a muffin cup.

Step 5: Bake

1. Bake for 18–22 minutes until golden brown and set. Let cool slightly.

Step 6: Glaze

1. Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm muffins.

Notes

🧊 Storage & Reheating

Room Temperature: Store in airtight container up to 2 days.

Refrigerator: Keeps for 4–5 days.

Freezer: Freeze unglazed muffins up to 2 months; thaw and glaze before serving.

Reheating: Microwave 10–15 seconds for warm, gooey goodness.

🥄 Variations

Cream Cheese Glaze: Swap the glaze for cream cheese frosting.

Pecan Pumpkin Muffins: Sprinkle chopped pecans inside the filling.

Caramel Drizzle: Add caramel sauce on top for extra indulgence.

Mini Muffins: Use a mini muffin tin for bite-sized rolls (bake ~12 minutes).

Extra Spiced: Add pumpkin pie spice instead of individual spices.

Savory Twist: Skip sugar filling and try a cheesy herb version.

❓ 10 FAQs

Can I use canned pumpkin pie filling instead of puree?
No, it’s too sweet—stick to pure pumpkin purée.

Do I need yeast for these?
No, they’re a quick-bread style muffin roll.

Can I make them ahead of time?
Yes, prep and refrigerate the dough log overnight, then slice and bake in the morning.

Can I double the recipe?
Yes—great for parties and holiday brunches.

What if I don’t have a rolling pin?
Press dough into shape with clean hands.

Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Will these taste cakey or bread-like?
They’re soft, tender, and slightly chewy—like cinnamon rolls in muffin form.

Can I add raisins or cranberries?
Yes, mix dried fruit into the filling for extra fall flavor.

Do they need frosting to be good?
The glaze adds sweetness, but they’re delicious plain too.

Do kids enjoy these?
Absolutely—fun to eat and full of cozy flavors!

🏁 Conclusion

These Pumpkin Cinnamon Roll Muffins are the ultimate fall comfort bake—soft, spiced, and swirled with cinnamon-sugar goodness, then finished with a sweet glaze. They’re quicker than yeast rolls but just as satisfying, making them perfect for breakfast, snacks, or dessert.

Bake a batch this season, and you’ll see why they’re called the best ever!