What are pumpkin cinnamon roll muffins?

They’re a hybrid between soft pumpkin spice muffins and gooey cinnamon rolls. The base is a moist pumpkin batter, swirled with a cinnamon-sugar mixture, and topped with glaze.

How do you make pumpkin cinnamon roll muffins from scratch?

Mix the pumpkin batter using flour, pumpkin puree, sugar, eggs, and spices. Layer it with cinnamon swirl, bake until golden, then top with glaze.

Can I use canned pumpkin puree in pumpkin cinnamon roll muffins?

Yes—canned puree is actually the preferred option since it keeps the texture moist and ensures consistent results.

Do pumpkin cinnamon roll muffins taste like pumpkin pie?

They carry the same warm spices as pumpkin pie but have a lighter, cake-like texture instead of custardy richness.

Can I make pumpkin cinnamon roll muffins ahead of time?

Absolutely. Store at room temperature for 2 days, refrigerate for 5, or freeze up to 3 months. Reheat before glazing for best texture.

Pumpkin Cinnamon Roll Muffins – 7 Irresistible Fall Flavors

Name: Pumpkin Cinnamon Roll Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 cup pumpkin puree (canned, not pie filling); 1/2 cup granulated sugar; 1/4 cup melted butter or oil; 2 large eggs; 1 teaspoon vanilla extract; For the swirl: 1/4 cup melted butter, 1/2 cup brown sugar, 1 tablespoon cinnamon; For the glaze: 1/2 cup powdered sugar, 1–2 tablespoons milk or cream cheese glaze

Description

Pumpkin cinnamon roll muffins blend the cozy flavors of pumpkin spice muffins and gooey cinnamon rolls, finished with a sweet glaze. Perfect for fall breakfasts, brunch, or dessert.

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup pumpkin puree (canned, not pie filling)
1/2 cup granulated sugar
1/4 cup melted butter or oil
2 large eggs
1 teaspoon vanilla extract
For the swirl: 1/4 cup melted butter, 1/2 cup brown sugar, 1 tablespoon cinnamon
For the glaze: 1/2 cup powdered sugar, 1–2 tablespoons milk or cream cheese glaze

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, whisk flour, baking powder, baking soda, spices, and salt.
In another bowl, mix pumpkin puree, sugar, melted butter, eggs, and vanilla.
Fold dry mixture into wet until just combined. Do not overmix.
Fill muffin cups halfway with batter, add a spoonful of cinnamon swirl, then top with more batter.
Lightly swirl layers with a toothpick.
Bake 20–25 minutes, until a toothpick comes out clean.
Cool slightly, then drizzle glaze on top before serving.

Notes

For extra richness, add a cream cheese filling before baking or sprinkle a streusel topping instead of glaze. Store muffins in an airtight container for 2 days, refrigerate up to 5, or freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baked
Cuisine: American