Name: Pumpkin Cinnamon Roll Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tbsp pumpkin pie spice; 1 tsp ground cinnamon; 1/2 cup granulated sugar; 1/2 cup brown sugar (plus more for swirl); 1 cup pumpkin purée; 2 large eggs; 1/2 cup milk; 1/3 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1/2 cup powdered sugar (for glaze); 1–2 tbsp milk or cream (for glaze); 1 tbsp ground cinnamon (for swirl)

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Pumpkin Cinnamon Roll Muffins are the perfect cross between a soft cinnamon roll and a cozy pumpkin muffin. Each bite is packed with fall flavors, swirled with cinnamon sugar, and topped with a creamy glaze that makes them truly irresistible. These muffins are perfect for breakfast, brunch, or an afternoon treat with a cup of coffee or tea.

Why You’ll Love This Recipe

I love how these muffins bring together the best parts of two classic treats: pumpkin spice and cinnamon rolls. The texture is moist and tender, thanks to the pumpkin purée, and the warm spices make them taste like autumn in every bite. The cinnamon sugar swirl adds a beautiful marbled look and a burst of sweet spice. Plus, they’re easier to make than traditional cinnamon rolls—no yeast or waiting for dough to rise!

Ingredients

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

All-purpose flour
Baking powder
Baking soda
Salt
Pumpkin pie spice
Ground cinnamon
Granulated sugar
Brown sugar
Pumpkin purée
Eggs
Milk
Vegetable oil or melted butter
Vanilla extract
Powdered sugar (for the glaze)
Milk or cream (for the glaze)

Directions

I start by preheating the oven to 350°F (175°C) and lining a muffin tin with paper liners or lightly greasing it.
In a large bowl, I whisk together the dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
In a separate bowl, I mix the wet ingredients: pumpkin purée, eggs, milk, oil (or butter), and vanilla extract until smooth.
I combine the wet and dry ingredients, stirring just until combined. I make sure not to overmix so the muffins stay tender.
In a small bowl, I mix brown sugar and cinnamon for the swirl.
I spoon a layer of muffin batter into each muffin cup, sprinkle with a bit of the cinnamon sugar mixture, and repeat with more batter and sugar until the cups are about ¾ full. I swirl the tops with a toothpick for a marbled effect.
I bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
While the muffins cool, I whisk together powdered sugar and milk (or cream) to make the glaze, then drizzle it over the cooled muffins.

Servings and timing

This recipe makes about 12 muffins. They take approximately 10 minutes to prepare and 20 minutes to bake, so I usually have them ready to enjoy in around 30 minutes total.

Variations

I sometimes add chopped pecans or walnuts to the batter for extra crunch.
A handful of mini chocolate chips gives a sweet twist that pairs well with the pumpkin and cinnamon.
For a richer glaze, I use cream cheese mixed with powdered sugar and vanilla.
I swap the pumpkin pie spice with just cinnamon if I want a more classic cinnamon roll flavor.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I pop them in the microwave for about 10–15 seconds to bring back that fresh-baked warmth and soften the glaze.

FAQs

How do I keep the muffins moist?

Using pumpkin purée keeps them naturally moist. I also avoid overbaking and store them in an airtight container to maintain freshness.

Can I freeze these muffins?

Yes, I freeze them (without glaze) for up to 2 months. I just thaw them at room temperature and glaze them fresh before serving.

Can I use homemade pumpkin purée?

Absolutely. I’ve made these muffins with homemade purée and they turn out just as delicious. I just make sure it’s thick and not too watery.

Do I need a stand mixer?

No, I make this recipe using just bowls and a whisk. It’s super simple and doesn’t require special equipment.

Can I make these muffins gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of all-purpose flour and they turn out well. Just make sure the baking powder is gluten-free too.

Conclusion

Pumpkin Cinnamon Roll Muffins are one of my favorite fall bakes because they’re easy, cozy, and full of flavor. Whether I’m making them for a weekend breakfast or a seasonal get-together, they’re always a hit. The soft pumpkin muffin base and sweet cinnamon swirl are simply irresistible—and that glaze on top brings everything together beautifully.

Pumpkin Cinnamon Roll Muffins

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Pumpkin Cinnamon Roll Muffins combine the cozy flavors of pumpkin spice and cinnamon rolls into moist, tender muffins with a sweet cinnamon sugar swirl and a creamy glaze.

Instructions

Preheat oven to 350°F (175°C) and line or grease a muffin tin.
In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
In another bowl, mix pumpkin purée, eggs, milk, oil or butter, and vanilla until smooth.
Combine wet and dry ingredients, stirring just until mixed.
In a small bowl, combine brown sugar and cinnamon for the swirl.
Fill each muffin cup with a layer of batter, sprinkle with cinnamon sugar, and repeat until ¾ full. Swirl the tops with a toothpick.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool muffins, then drizzle with a glaze made from powdered sugar and milk or cream.