Name: Pumpkin Cinnamon Roll Muffins That Will Brighten Your Fall
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup Canned Pumpkin Puree (Use plain puree, not sweetened pie filling.); 1/3 cup Melted Butter (Can be swapped with vegetable oil.); 3/4 cup Granulated Sugar; 1 large Egg; 1 teaspoon Vanilla Extract; 2 cups All-Purpose Flour (For gluten-free, use a suitable blend.); 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoon Salt; 2 teaspoons Ground Cinnamon; 2 tablespoons Melted Butter (Don't skip this step!); 1/4 cup Brown Sugar; 1 tablespoon Ground Cinnamon; 1 cup Powdered Sugar; 1 teaspoon Vanilla Extract; to taste Milk (Add more for a thinner consistency.)

As the leaves turn golden and the air fills with a crisp chill, the scent of baking wafts through my kitchen, instantly transporting me to my favorite cozy fall memories. That’s when I whip up these Pumpkin Cinnamon Roll Muffins, a delightful treat that marries the essence of autumn with the comforting sweetness of cinnamon. With their pillowy softness, they make for a perfect breakfast or a delightful afternoon snack, and you won’t believe how easy they are to make—no yeast required! Plus, with a simple gluten-free option, everyone can join in on the deliciousness. Are you ready to bring a little fall magic into your kitchen?

Why are these muffins a must-try?

Ease of Preparation: These Pumpkin Cinnamon Roll Muffins require minimal effort and no yeast, making them perfect for busy mornings or spontaneous baking sessions.

Fall Flavors: Infused with cozy pumpkin spice and sweet cinnamon, they capture the essence of autumn in every bite.

Versatile Options: Whether you’re craving a classic muffin or a cake-like version, this recipe is adaptable—try it in a pan or mini muffin tins!

Crowd-Pleasing Delicacy: Ideal for breakfast, brunch, or a cozy afternoon treat, these muffins are sure to impress family and friends.

Gluten-Free Friendly: With an easy swap, everyone can enjoy these delightful muffins—just substitute with a gluten-free flour blend!

You’ll love pairing them with a cup of coffee while enjoying a cozy moment, just like we do with our Hawaiian Roll French Toast or the indulgent Cookie Butter Cinnamon rolls.

Pumpkin Cinnamon Roll Muffin Ingredients

Transform your baking experience with these delicious Pumpkin Cinnamon Roll Muffins, perfect for fall!

For the Muffins

Canned Pumpkin Puree – Provides essential moisture and a delightful flavor; be sure to use plain puree, not sweetened pie filling.
Melted Butter – Adds richness; you can swap it with vegetable oil for a lighter option.
Granulated Sugar – Sweetens the muffins nicely, enhancing the overall flavor profile.
Large Egg – Binds all the ingredients and adds moisture to the batter.
Vanilla Extract – Introduces a beautiful aroma and depth of flavor.
All-Purpose Flour – Gives structure; for a gluten-free option, use a suitable gluten-free flour blend.
Baking Soda & Baking Powder – These leavening agents help the muffins rise beautifully.
Salt – Balances the sweetness and elevates flavors.
Ground Cinnamon – Provides warm spice notes that are essential in these muffins.

For the Cinnamon Swirl

Melted Butter – Combines with sugar to create a luscious swirl; don’t skip this step!
Brown Sugar – Contributes a richer sweetness and moisture to the swirl mixture.
Ground Cinnamon – Intensifies the cinnamon flavor to create that memorable swirl in each muffin.

For the Cream Cheese Glaze

Powdered Sugar – Sweetens the glaze perfectly for a delightful topping.
Vanilla Extract – Enhances the glaze’s flavor for an irresistible finish.
Milk – Adjusts the consistency of the glaze; add more for a thinner pour-over!

Now you have everything you need to bake up a warm batch of these irresistible Pumpkin Cinnamon Roll Muffins!

Step‑by‑Step Instructions for Pumpkin Cinnamon Roll Muffins

Step 1: Prep Oven
Start by preheating your oven to 350°F (175°C). This ensures your Pumpkin Cinnamon Roll Muffins bake evenly and thoroughly. While the oven warms up, gather your muffin tin and either grease it with butter or line it with paper liners for easy removal.

Step 2: Mix Wet Ingredients
In a large mixing bowl, combine 1 cup of pumpkin puree, 1/3 cup of melted butter, and 3/4 cup of granulated sugar. Add one large egg and 1 teaspoon of vanilla extract, whisking together until the mixture is smooth and fully blended. This creamy base will provide the delicious moisture for your muffins.

Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 2 teaspoons of ground cinnamon. Mixing these dry ingredients ensures that the leavening agents are evenly distributed, which is crucial for the muffins to rise beautifully.

Step 4: Integrate Mixtures
Gently fold the dry ingredients into the wet mixture using a rubber spatula or wooden spoon. Be careful not to overmix; you want the batter to be just combined. This keeps your Pumpkin Cinnamon Roll Muffins soft and fluffy with a perfect texture.

Step 5: Prepare Cinnamon Swirl
In a small bowl, mix together 2 tablespoons of melted butter, 1/4 cup of brown sugar, and 1 tablespoon of ground cinnamon. This sweet and buttery mixture will be your delightful cinnamon swirl, adding extra flavor and a beautiful marbling to your muffins.

Step 6: Fill Muffin Tin
Spoon approximately 2/3 full of the muffin batter into each greased or lined muffin cup. Drizzle a small amount of the cinnamon mixture on top of the batter in each cup, then use a toothpick or knife to swirl it gently, creating that iconic cinnamon roll effect. Don’t overdo it to maintain the beautiful swirls!

Step 7: Bake
Place the muffin tin in the preheated oven and bake your Pumpkin Cinnamon Roll Muffins for 20-25 minutes. They are ready when they spring back lightly when touched or when a toothpick inserted into the center comes out clean. The aroma of cinnamon and pumpkin will fill your kitchen, creating a cozy atmosphere.

Step 8: Cool & Glaze
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Carefully transfer them to a wire rack to cool completely. Meanwhile, prepare the cream cheese glaze by mixing 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and just enough milk to reach your desired consistency. Drizzle the glaze over the warm muffins for a delicious finishing touch!

Pumpkin Cinnamon Roll Muffins Variations

Feel free to mix and match these ideas to make your Pumpkin Cinnamon Roll Muffins uniquely yours!

Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a delicious alternative everyone can enjoy. The flavor remains rich and satisfying!
Dairy-Free: Substitute melted butter with coconut oil or a dairy-free butter alternative, and use almond milk in the glaze for a creamy finish without dairy.
Nutty Delight: Add 1/2 cup of chopped walnuts or pecans to the muffin batter for a delightful crunch that complements the softness of the muffins beautifully. They’ll make each bite feel even more special!
Spiced Cloves: For a deeper autumn flavor, mix in 1/4 teaspoon of ground cloves with your cinnamon. This small change adds a lovely warmth and complexity to the muffins.
Mini Muffins: Bake the batter in a mini muffin tin for delightful bite-sized treats. They’ll only need about 12-15 minutes in the oven, making them ideal for sharing!
Cream Cheese Filling: Create a delicious cream cheese filling by mixing 4 ounces of softened cream cheese with a bit of sugar and vanilla. Pipe a little into the center of each muffin before baking for a surprise filling!
Pumpkin Spice Swirl: Instead of a cinnamon swirl, try a pumpkin spice swirl by mixing pumpkin pie spice with your butter and sugar. It adds a unique twist that resonates with fall flavors.
Crowned with Crunch: Top the muffins before baking with a sprinkle of streusel made from flour, butter, and brown sugar for a delightful crunchy topping that adds texture to every nibble.

Make sure to indulge in these variations that invite creativity, and feel free to explore other comforting recipes like our California Roll Sushi Bowls for a festive twist!

Make Ahead Options

These Pumpkin Cinnamon Roll Muffins are a fantastic choice for meal prep, allowing you to enjoy a cozy fall treat any day of the week! You can prepare the muffin batter and refrigerate it for up to 24 hours before baking, ensuring that it’s just as delicious when you finally pop them in the oven. For even more convenience, make the cinnamon swirl and cream cheese glaze a day in advance and store them in separate airtight containers in the fridge. When you’re ready to bake, simply mix the components together, fill your muffin tin, and bake as directed. By prepping ahead, you’ll save precious time while still enjoying the warm, delightful flavors of fresh-baked Pumpkin Cinnamon Roll Muffins.

Expert Tips for Pumpkin Cinnamon Roll Muffins

Whisk Well: Ensure all wet ingredients are well combined before adding dry ingredients; this creates a smooth batter for your muffins.
Don’t Overmix: Gently fold the batter until just combined; overmixing can cause dense muffins, so keep them soft and airy!
Precise Measurement: Use a kitchen scale for accurate ingredient measurement, especially when using gluten-free flour, to ensure the best texture.
Avoid Burnt Tops: Cover muffin tops with foil if they are browning too quickly, preserving their moisture without over-baking.
Cinnamon Swirl: Limit swirling to maintain distinct cinnamon pockets; too much mixing can result in a uniformly flavored muffin.

These tips will help you create the most delightful Pumpkin Cinnamon Roll Muffins that every fall baking enthusiast will love!

How to Store and Freeze Pumpkin Cinnamon Roll Muffins

Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days. This keeps them moist and delicious for your morning cravings!

Fridge: If you want to keep them fresher for a bit longer, you can refrigerate the muffins for up to a week. Just be sure to seal them well to prevent drying out.

Freezer: For longer storage, freeze unfrosted muffins in a single layer on a baking sheet, then transfer to a ziplock bag. They can last up to 3 months; thaw and glaze before serving.

Reheating: To enjoy a warm muffin, simply microwave for 15-20 seconds. This will bring back that freshly-baked taste and aroma!

What to Serve with Pumpkin Cinnamon Roll Muffins

These delightful muffins bring warmth and coziness to your table, making them perfect companions for your favorite fall beverages and sides.

Creamy Mashed Potatoes: These buttery, fluffy potatoes contrast beautifully with the spiced sweetness of the muffins, creating a comforting blend.
Maple-Glazed Bacon: The smokiness and sweet notes of maple will complement the pumpkin flavors and add a savory touch to balance the muffins’ sweetness.
Warm Apple Cider: A steaming cup of spiced apple cider will enhance the autumnal vibe, making each muffin bite feel like a cozy hug.
Cinnamon-Spiced Oatmeal: Pairing these muffins with a bowl of cinnamon oatmeal creates a deliciously warm breakfast experience that fills your home with sweet aromas.
Cream Cheese Frosted Brownies: If you’re in the mood for something indulgent, these brownies will mirror the cream cheese glaze on the muffins, creating a delightful dessert combo.
Roasted Brussels Sprouts: A side of crispy, caramelized Brussels sprouts adds a fresh, crunchy texture that complements the muffins, balancing their softness.
Pumpkin Spice Latte: Embrace the season with this classic drink, whose rich flavors enhance the muffins’ cozy spices, making your meal a celebration of fall.
Vanilla Ice Cream: If you prefer a sweet ending, a scoop of vanilla ice cream will add a creamy, cooling contrast to the warm muffins, creating a heavenly treat.

Pumpkin Cinnamon Roll Muffins Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! Be sure to use plain canned pumpkin puree instead of pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which can alter the flavor and texture of your muffins.

How should I store Pumpkin Cinnamon Roll Muffins?
For optimal freshness, store your muffins in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week, but ensure they are sealed tightly to avoid drying out.

Can I freeze these muffins, and what’s the best way to do it?
Yes, you can freeze your Pumpkin Cinnamon Roll Muffins! To do this, place the unfrosted muffins on a baking sheet in a single layer and freeze them until solid. Once frozen, transfer them to a ziplock bag and label it with the date. They can be stored for up to 3 months. When you’re ready to enjoy them, simply thaw and glaze before serving for that fresh, comforting taste.

What should I do if my muffins don’t rise?
If your muffins don’t rise as expected, make sure your baking soda and baking powder are fresh, as expired leavening agents can hinder the rising process. Additionally, avoid overmixing the batter, which can lead to denser muffins. It’s essential to fold the wet and dry ingredients just until combined for the best texture.

Are these Pumpkin Cinnamon Roll Muffins gluten-free friendly?
Very! To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum for the best texture. I’ve made them gluten-free for my friends, and they absolutely loved them!

Can I add nuts or other ingredients to the muffins?
The more the merrier! Feel free to add chopped nuts like pecans or walnuts for some crunch, or even chocolate chips for a touch of sweetness. Just be sure to adjust the amount of flour slightly if you add additional ingredients to maintain the right batter consistency.