Pumpkin Cinnamon Roll Muffins

These Pumpkin Cinnamon Roll Muffins bring together the warm spices of fall and a tender muffin texture with a swirl of cinnamon sugar baked inside. The cream cheese glaze on top finishes them off with a perfect touch of sweetness and tang. They make a cozy breakfast or an anytime snack that fills your kitchen with comforting aromas.

I first made these on a crisp autumn weekend, and they quickly became a regular request from family members who appreciate their perfect balance of spice and sweetness.

Ingredients

• Pumpkin puree: One cup canned pumpkin puree for moisture and fall flavor — choose a quality brand with smooth texture
• Butter: Half a cup melted butter or substitute with vegetable oil for richness
• Granulated sugar: Three quarters cup granulated sugar to sweeten the muffin base
• Egg: One large egg to bind the ingredients and add tenderness
• Vanilla extract: One teaspoon vanilla extract for depth and aroma
• All-purpose flour: One and a half cups all-purpose flour as the main structure — sifted for lightness
• Baking soda: One teaspoon baking soda to help the muffins rise
• Baking powder: One teaspoon baking powder for additional lift and fluffiness
• Salt: Half a teaspoon salt to balance the sweetness and enhance flavors
• Ground cinnamon: One teaspoon ground cinnamon to infuse the batter with warm spice
• For the cinnamon swirl: Quarter cup melted butter to create a rich swirled filling, Quarter cup brown sugar for the classic caramelized sweetness, One teaspoon ground cinnamon for a fragrant and spicy swirl
• For the cream cheese glaze: Half a cup powdered sugar for smooth sweetness, Half teaspoon vanilla extract for a pleasant flavor lift, Two to three tablespoons milk to thin the glaze to the right consistency

Instructions

Scoop the Batter and Swirl Creation:

Preheat your oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners or spray it with nonstick spray to prepare for baking.

Mix Wet Ingredients:

In a mixing bowl whisk together pumpkin puree, melted butter, granulated sugar, the large egg, and vanilla extract until the mixture is smooth and homogenous.

Combine Dry Ingredients:

In a separate bowl combine the flour, baking soda, baking powder, salt, and ground cinnamon. Whisk these well to evenly distribute the raising agents and spices.

Fold Wet and Dry:

Gently fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon just until the batter is combined. Avoid overmixing to keep the muffins tender.

Prepare Cinnamon Swirl:

In a small bowl stir together melted butter, brown sugar, and ground cinnamon thoroughly to make the cinnamon swirl mixture.

Fill Muffin Cups:

Spoon the batter halfway into each muffin cup. Add a spoonful of the cinnamon swirl mixture on top of the batter, then cover with more batter until each cup is about three quarters full. Use a toothpick to lightly swirl the cinnamon mixture into the muffin batter, creating marbled pockets of cinnamon sugar within each muffin.

Bake:

Place muffins in the preheated oven and bake for twenty to twenty-five minutes. Muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.

Whisk Glaze:

While the muffins bake, whisk together powdered sugar, vanilla, and milk until smooth to create the cream cheese glaze. Adjust milk to get a smooth yet pourable consistency.

Glaze Muffins:

Once the muffins cool slightly, drizzle the glaze generously over the tops for a beautiful finish and extra sweetness.

My favorite part of this recipe is the cinnamon swirl — it makes every bite surprising and cozy. I remember making these for a family brunch last fall, and watching everyone’s faces light up as they bit into the melty cinnamon pockets was priceless. The cream cheese glaze adds that smooth tang that makes these muffins feel truly special.

Storage Tips

Store these muffins in an airtight container at room temperature for up to two days. For longer keeping, freeze the unfrosted muffins in freezer-safe bags or containers. When ready to enjoy, thaw them fully and then drizzle the glaze on top before serving. Muffins can be reheated by microwaving for about ten seconds or warming in an oven at three hundred twenty-five degrees for five minutes for a fresh-baked feel.

Ingredient Substitutions

Try swapping melted butter with vegetable oil for a dairy-free option, use a gluten-free all-purpose flour blend to make the recipe gluten-free ensuring your baking powder is also gluten-free, add a pinch of nutmeg or clove to the batter for added warmth and seasonal flair, or replace the cream cheese glaze with a simple powdered sugar glaze if preferred.

Serving Suggestions

Serve warm with a cup of coffee or spiced chai for a perfect morning pairing. These muffins are also great alongside a bowl of hot oatmeal or yogurt with fresh fruit, and tuck a few in a lunchbox for a delightful midday snack that feels like a little celebration.

These Pumpkin Cinnamon Roll Muffins are a guaranteed crowd-pleaser bringing the best of cozy fall flavors into an easy and approachable treat. Whether for weekday breakfasts, weekend brunch, or a festive gathering, they are sure to become a seasonal favorite that your family and friends ask for year after year.

Common Questions About Recipes

→ Can I use pumpkin pie filling instead of puree?

No, pie filling is sweeter and spiced, which affects texture and flavor. Use plain pumpkin puree for best results.

→ What if I don’t have cream cheese glaze?

A simple glaze with powdered sugar, milk, and vanilla works well too. Or skip the glaze for a lighter finish.

→ Can these be made gluten-free?

Yes, substitute a gluten-free flour blend and ensure baking powder is gluten-free for best results.

→ Can these be baked as a loaf or mini muffins?

Yes, use an 8×8 pan for a loaf (about 35 minutes) or mini muffin tins (about 12 minutes), adjusting time as needed.

→ How do I prevent over-swirl?

Swirl the cinnamon mixture lightly only a few times to keep defined cinnamon pockets without blending too much.