The Best Pumpkin Cinnamon Roll Muffins Ever – Soft, Gooey & Perfect for Fall

🎉 Introduction

If you love pumpkin spice, cinnamon rolls, and muffins, this recipe brings all three together in the most delicious way. These Pumpkin Cinnamon Roll Muffins are soft, gooey, and packed with warm fall flavors. With swirls of cinnamon-sugar inside tender pumpkin muffin batter, each bite tastes like autumn comfort in muffin form.

They’re the perfect treat for breakfast, brunch, or a sweet afternoon snack. The pumpkin purée adds moisture, the spices bring warmth, and a cream cheese glaze drizzled over the top makes them bakery-worthy.

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Whether you’re baking for your family, a fall party, or just want to fill your kitchen with cozy aromas, these muffins are guaranteed to become a seasonal favorite.

🧰 Equipment Needed

• Large mixing bowls
• Electric mixer or whisk
• Measuring cups & spoons
• Muffin tin (12-cup standard size)
• Muffin liners or nonstick spray
• Rubber spatula
• Wire cooling rack

🛒 Ingredients

Muffin Batter

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ⅓ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 tsp vanilla extract

Cinnamon-Sugar Swirl

• ½ cup brown sugar, packed
• 1 tbsp ground cinnamon
• 3 tbsp melted butter

Cream Cheese Glaze (Optional but amazing)

• 3 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

👩‍🍳 Directions

Step 1: Prep the oven

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• Preheat oven to 350°F (175°C).
• Line muffin tin with liners or lightly grease with nonstick spray.

Step 2: Mix dry ingredients

• In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.

Step 3: Mix wet ingredients

• In another bowl, beat pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

Step 4: Combine

• Gradually fold dry ingredients into wet mixture until just combined (don’t overmix).

Step 5: Make the cinnamon swirl

• In a small bowl, mix brown sugar, cinnamon, and melted butter into a paste.

Step 6: Assemble muffins

• Fill each muffin cup halfway with batter.
• Add a spoonful of cinnamon-sugar mixture.
• Top with more batter, then swirl gently with a toothpick.

Step 7: Bake

• Bake for 18–20 minutes, until a toothpick comes out clean.
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Step 8: Make the glaze

• Beat together cream cheese, powdered sugar, milk, and vanilla until smooth.
• Drizzle over cooled muffins.

🍽️ Servings & Timing

• Servings: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

🧊 Storage & Reheating

• Room Temp: Store in airtight container for up to 2 days.
• Refrigerate: Up to 5 days (especially if glazed).
• Freeze: Freeze unglazed muffins for up to 2 months. Thaw overnight and glaze before serving.
• Reheat: Warm in the microwave for 15 seconds for that fresh-baked feel.

🥄 Variations

• Nutty Twist: Add chopped pecans or walnuts to the batter.
• Chocolate Lovers: Mix in mini chocolate chips.
• Healthier Version: Use whole wheat flour and coconut sugar.
• Extra Glaze: Double the glaze recipe for a sweeter finish.
• Mini Muffins: Bake in a mini muffin tin for 10–12 minutes.

❓ 10 FAQs

1. Can I use pumpkin pie filling instead of purée?
   No—pumpkin pie filling has added sugar and spices. Use pure pumpkin purée.
2. Can I skip the cream cheese glaze?
   Yes, but it adds amazing flavor. You could also use a simple powdered sugar icing.
3. Can I use gluten-free flour?
   Yes, substitute with a 1:1 gluten-free flour blend.
4. Can I make these ahead of time?
   Yes, bake and store for up to 2 days, then glaze before serving.
5. Do these muffins freeze well?
   Absolutely—freeze unglazed muffins for up to 2 months.
6. Can I use canned cinnamon roll dough instead?
   No, this recipe is for muffins with a cinnamon-roll swirl, not actual dough.
7. What’s the best way to swirl the cinnamon mixture?
   Use a toothpick or skewer to gently swirl it into the batter.
8. Can I reduce the sugar?
   Yes, reduce by ¼ cup, but flavor and texture may change.
9. What can I substitute for vegetable oil?
   Melted butter, coconut oil, or canola oil all work.
10. Can I add frosting instead of glaze?
    Yes! Cream cheese frosting works beautifully for dessert-style muffins.

🏁 Conclusion

These Pumpkin Cinnamon Roll Muffins are the perfect cozy fall treat. Soft, moist pumpkin muffins swirled with cinnamon-sugar and topped with a sweet cream cheese glaze—they taste just like a cinnamon roll but are easier to make and perfect for on-the-go snacking.

They’re ideal for breakfast, brunch, or dessert, and they’ll make your whole kitchen smell like fall. Bake a batch once, and you’ll find yourself making them all season long!

Adam

The Best Pumpkin Cinnamon Roll Muffins Ever – Soft, Gooey & Perfect for Fall

If you love pumpkin spice, cinnamon rolls, and muffins, this recipe brings all three together in the most delicious way. These Pumpkin Cinnamon Roll Muffins are soft, gooey, and packed with warm fall flavors. With swirls of cinnamon-sugar inside tender pumpkin muffin batter, each bite tastes like autumn comfort in muffin form. They’re the perfect treat for breakfast, brunch, or a sweet afternoon snack. The pumpkin purée adds moisture, the spices bring warmth, and a cream cheese glaze drizzled over the top makes them bakery-worthy. Whether you’re baking for your family, a fall party, or just want to fill your kitchen with cozy aromas, these muffins are guaranteed to become a seasonal favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Ingredients Equipment Method Notes

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Ingredients

  

Muffin Batter

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 cup pumpkin purée not pumpkin pie filling
• ½ cup granulated sugar
• ½ cup brown sugar packed
• ⅓ cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract

Cinnamon-Sugar Swirl

• ½ cup brown sugar packed
• 1 tbsp ground cinnamon
• 3 tbsp melted butter

Cream Cheese Glaze (Optional but amazing)

• 3 oz cream cheese softened
• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Equipment

• Large mixing bowls
• Electric mixer or whisk
• Measuring cups & spoons
• Muffin tin (12-cup standard size)
• Muffin liners or nonstick spray
• Rubber spatula
• Wire cooling rack

Method

 

Step 1: Prep the oven

1. Preheat oven to 350°F (175°C).
2. Line muffin tin with liners or lightly grease with nonstick spray.

Step 2: Mix dry ingredients

1. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.

Step 3: Mix wet ingredients

1. In another bowl, beat pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

Step 4: Combine

1. Gradually fold dry ingredients into wet mixture until just combined (don’t overmix).

Step 5: Make the cinnamon swirl

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

Step 6: Assemble muffins

1. Fill each muffin cup halfway with batter.
2. Add a spoonful of cinnamon-sugar mixture.
3. Top with more batter, then swirl gently with a toothpick.

Step 7: Bake

1. Bake for 18–20 minutes, until a toothpick comes out clean.
2. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Step 8: Make the glaze

1. Beat together cream cheese, powdered sugar, milk, and vanilla until smooth.
2. Drizzle over cooled muffins.

Notes

🧊 Storage & Reheating

Room Temp: Store in airtight container for up to 2 days.

Refrigerate: Up to 5 days (especially if glazed).

Freeze: Freeze unglazed muffins for up to 2 months. Thaw overnight and glaze before serving.

Reheat: Warm in the microwave for 15 seconds for that fresh-baked feel.

🥄 Variations

Nutty Twist: Add chopped pecans or walnuts to the batter.

Chocolate Lovers: Mix in mini chocolate chips.

Healthier Version: Use whole wheat flour and coconut sugar.

Extra Glaze: Double the glaze recipe for a sweeter finish.

Mini Muffins: Bake in a mini muffin tin for 10–12 minutes.

❓ 10 FAQs

Can I use pumpkin pie filling instead of purée?
No—pumpkin pie filling has added sugar and spices. Use pure pumpkin purée.

Can I skip the cream cheese glaze?
Yes, but it adds amazing flavor. You could also use a simple powdered sugar icing.

Can I use gluten-free flour?
Yes, substitute with a 1:1 gluten-free flour blend.

Can I make these ahead of time?
Yes, bake and store for up to 2 days, then glaze before serving.

Do these muffins freeze well?
Absolutely—freeze unglazed muffins for up to 2 months.

Can I use canned cinnamon roll dough instead?
No, this recipe is for muffins with a cinnamon-roll swirl, not actual dough.

What’s the best way to swirl the cinnamon mixture?
Use a toothpick or skewer to gently swirl it into the batter.

Can I reduce the sugar?
Yes, reduce by ¼ cup, but flavor and texture may change.

What can I substitute for vegetable oil?
Melted butter, coconut oil, or canola oil all work.

Can I add frosting instead of glaze?
Yes! Cream cheese frosting works beautifully for dessert-style muffins.

🏁 Conclusion

These Pumpkin Cinnamon Roll Muffins are the perfect cozy fall treat. Soft, moist pumpkin muffins swirled with cinnamon-sugar and topped with a sweet cream cheese glaze—they taste just like a cinnamon roll but are easier to make and perfect for on-the-go snacking.

They’re ideal for breakfast, brunch, or dessert, and they’ll make your whole kitchen smell like fall. Bake a batch once, and you’ll find yourself making them all season long!