Pumpkin Cinnamon Roll Muffins Recipe

Introduction

Pumpkin Cinnamon Roll Muffins combine the warm spices and sweetness of classic cinnamon rolls with the comforting flavor of pumpkin. These moist, tender muffins are perfect for fall breakfasts or an anytime treat that feels both cozy and indulgent.

Ingredients

• 1 cup canned pumpkin puree (use plain pumpkin puree, not pie filling)
• 1/2 cup melted butter (or vegetable oil as a substitute)
• 3/4 cup granulated sugar
• 1 large egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract (use pure vanilla for best results)
• 2 cups all-purpose flour (can substitute with a gluten-free blend)
• 1 teaspoon baking soda (ensure freshness)
• 1 teaspoon baking powder (check for gluten-free if needed)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (adjust for stronger flavor)
• 1/4 cup melted butter
• 1/2 cup brown sugar (or white sugar as a substitute)
• 1 cup powdered sugar
• 2 tablespoons milk (adjust for desired thickness or use non-dairy milk)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with paper liners.
2. Step 2: In a large mixing bowl, combine the canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract. Mix until smooth.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
4. Step 4: Fold the dry ingredients into the wet pumpkin mixture until just combined—avoid overmixing for tender muffins.
5. Step 5: Prepare the cinnamon swirl by mixing the melted butter, brown sugar, and cinnamon in a small bowl.
6. Step 6: Spoon a portion of muffin batter into each muffin cup, add a dollop of the cinnamon mixture on top, then cover with more batter to seal the swirl inside.
7. Step 7: Bake for 20-25 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Let the muffins cool for about 5 minutes while you prepare the glaze by mixing powdered sugar with milk until smooth and drizzleable.
9. Step 9: Drizzle the glaze over the cooled muffins and serve.

Tips & Variations

• Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set for 5 minutes) to make these muffins vegan.
• Try adding chopped nuts or raisins to the batter for extra texture and flavor.
• For a stronger cinnamon flavor, increase the cinnamon in the swirl or the batter slightly.
• Use a gluten-free flour blend to make these muffins gluten-free.

Storage

Store pumpkin cinnamon roll muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container or freezer bag for up to 3 months. To reheat, thaw if frozen and warm in a microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed until smooth before using. Use the same amount as canned puree and ensure it’s drained well to avoid extra moisture.

How do I make the glaze thicker or thinner?

Adjust the thickness by adding more powdered sugar to thicken or more milk to thin the glaze, stirring well to reach your desired consistency.

Pumpkin Cinnamon Roll Muffins Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

Deliciously moist Pumpkin Cinnamon Roll Muffins combine the warm flavors of pumpkin and cinnamon with a sweet swirl and glaze, perfect for fall mornings or anytime you crave a cozy treat. These muffins are easy to make with simple ingredients and bake quickly to golden perfection.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Muffin Batter

• 1 cup canned pumpkin puree (use plain pumpkin puree, not pie filling)
• 1/2 cup melted butter (or vegetable oil as a substitute)
• 3/4 cup granulated sugar
• 1 large egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract (use pure vanilla for best results)
• 2 cups all-purpose flour (can substitute with a gluten-free blend)
• 1 teaspoon baking soda (ensure freshness)
• 1 teaspoon baking powder (check for gluten-free if needed)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (adjust for stronger flavor)

Cinnamon Swirl

• 1/4 cup melted butter
• 1/2 cup brown sugar (or white sugar as a substitute)
• 1 teaspoon ground cinnamon

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk (adjust for desired thickness or use non-dairy milk)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine canned pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract. Whisk them together until smooth and well incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly mixed.
4. Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture, stirring just until combined to avoid over-mixing which can make muffins tough.
5. Prepare Cinnamon Swirl: In a small bowl, mix melted butter, brown sugar, and cinnamon until the sugar is moistened and the mixture is cohesive.
6. Assemble Muffins: Spoon half of the muffin batter into the prepared muffin tin, then add a spoonful of the cinnamon swirl mixture into each muffin cup. Top with the remaining batter, ensuring the swirl is enclosed.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Cool Muffins: Remove from oven and allow muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Make Glaze: While muffins cool, whisk together powdered sugar and milk until smooth and drizzleable; adjust milk quantity for desired thickness.
10. Glaze Muffins: Drizzle the glaze over the cooled muffins and serve. Enjoy your delicious pumpkin cinnamon roll muffins fresh for best flavor and texture.

Notes

• Use plain canned pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
• For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes).
• You can substitute all-purpose flour with a gluten-free blend to make this recipe gluten-free.
• Adjust cinnamon quantity if you prefer a stronger or milder cinnamon flavor in the batter and swirl.
• For the glaze, non-dairy milk such as almond or oat milk works well to keep it dairy-free.
• Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: pumpkin muffins, cinnamon roll muffins, fall baking, pumpkin spice, breakfast muffins, easy muffin recipe