Prep time: 15 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; ½ cup melted butter (or vegetable oil); ¾ cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1½ cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; ½ tsp salt; 1 tsp ground cinnamon; For the cinnamon swirl:; ¼ cup melted butter; ¼ cup brown sugar; 1 tsp ground cinnamon; For the cream cheese glaze:; ½ cup powdered sugar; ½ tsp vanilla extract; 2–3 Tbsp milk

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I absolutely love these Pumpkin Cinnamon Roll Muffins because they bring together everything cozy about fall—pumpkin spice, cinnamon swirls, and a soft, tender bite—with the convenience of muffins. They’re perfect for breakfast or an afternoon treat, and the swipe of cream cheese glaze on top gives them just the right sweet finish.

Why You’ll Love This Recipe

I adore that this recipe captures the indulgent feel of cinnamon rolls but in muffin form—no yeast or long rise. The pumpkin base is moist and flavorful, the cinnamon swirl adds warmth and depth, and the cream cheese glaze makes every bite feel special. It’s quick to prep, bakes in under 30 minutes, and fills my kitchen with fall aromas that feel like a hug.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup canned pumpkin puree
½ cup melted butter (or sub vegetable oil)
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon

For the cinnamon swirl:
¼ cup melted butter
¼ cup brown sugar
1 teaspoon ground cinnamon

For the cream cheese glaze:
½ cup powdered sugar
½ teaspoon vanilla extract
2–3 tablespoon milk (use more for thinner glaze)

directions

Preheat oven to 350 °F and line a 12-cup muffin tin with liners or spray with nonstick spray.
In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Gently fold dry ingredients into wet until just combined—don’t overmix.
Stir cinnamon swirl ingredients (butter, brown sugar, cinnamon) in a small bowl.
Fill muffin cups halfway with batter. Top each with a spoonful of cinnamon swirl, then add more batter on top. Swirl lightly with a toothpick.
Bake 20–25 min, until a toothpick comes out clean and tops are golden.
While baking, whisk glaze ingredients until smooth. After muffins cool slightly, drizzle glaze over them.

Servings and timing

Makes about 12 muffins
Prep time: ~15 min
Bake time: ~20–25 min
Total time: ~35 min

Variations

Add a pinch of nutmeg or cloves to the batter for extra fall spice.
Stir chopped pecans or walnuts into the swirl before baking.
Swap cream cheese glaze for a simple powdered sugar-milk glaze.
Use whole-wheat flour (or part whole-wheat) for a nuttier texture.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them unfrosted and wrap them well—then thaw and drizzle glaze just before eating. To reheat, I microwave for about 10 seconds or pop them in a 325 °F oven for 5 minutes.

FAQs

1. Can I use pumpkin pie filling instead of puree?

No—pie filling is sweetened and spiced, which throws off texture and flavor. Use plain pumpkin puree.

2. What if I don’t have cream cheese glaze?

A simple glaze of powdered sugar, milk, and vanilla works beautifully—or skip it entirely for a less sweet version.

3. Can I make these gluten-free?

Yes—substitute a 1:1 gluten-free flour blend for all-purpose, and check your baking powder is gluten-free.

4. Can I bake this as a loaf or mini muffins?

Absolutely—use an 8×8 pan (bake ~35 min) or mini muffin tin (bake ~12 min). Adjust timing and test with a toothpick.

5. How do I prevent over-swirl?

Swirl just a few times until cinnamon mixture blurs into the batter—this keeps defined cinnamon pockets without blending too much.

Conclusion

These Pumpkin Cinnamon Roll Muffins hit all the right notes: cozy, spice-filled, and satisfying. They’re simple enough for a weekday treat, but special enough for weekend brunch or entertaining. I hope they become a fall staple in my kitchen—and yours!

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Author: Sue
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Pumpkin Cinnamon Roll Muffins combine the cozy flavors of fall—pumpkin, cinnamon, and a sweet cream cheese glaze—into soft, fluffy muffins that are easy to make and perfect for any time of day.

Instructions

Preheat oven to 350 °F and line a 12‑cup muffin tin with liners or spray with nonstick spray.
In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Gently fold dry ingredients into wet until just combined—don’t overmix.
In a small bowl, stir together melted butter, brown sugar, and cinnamon for the swirl.
Fill muffin cups halfway with batter. Top each with a spoonful of cinnamon swirl, then add more batter. Swirl lightly with a toothpick.
Bake for 20–25 minutes, or until a toothpick inserted comes out clean and tops are golden.
While muffins cool, whisk glaze ingredients until smooth. Drizzle over slightly cooled muffins.