Pumpkin Cinnamon Roll Muffins

There’s a moment when a kitchen first fills with the warm, spicy scent of cinnamon and baking pumpkin — the air feels like a blanket, and the promise of a tender, gooey bite makes everything else on the to-do list melt away. These Pumpkin Cinnamon Roll Muffins deliver that exact feeling: a golden, slightly domed muffin studded with a cinnamon-sugar swirl and finished with a sweet glaze that cracks just enough when you break one open. The exterior is lightly crisp; the interior is moist and pillowy with a whisper of pumpkin and warming spices.

These muffins are perfect for cozy autumn mornings, holiday brunches, bake sales, or whenever you want a quick, comforting treat to pair with coffee. They’re ideal for making ahead and warming briefly before serving to reclaim that just-baked aroma. If you love the essence of cinnamon rolls but want something faster and hand-held, these are your new go-to — and they sit beautifully alongside other cinnamon-forward treats like cinnamon roll cookies when hosting a seasonal spread.

At a Glance

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35–40 minutes
Servings: 12 muffins
Difficulty Level: Easy / Beginner-friendly

Nutrition Highlights

Estimated nutrition per muffin (1 of 12):

Calories: ~280 kcal
Protein: ~3.7 g
Total Carbohydrates: ~49 g
- Sugars (primarily added): ~31 g
- Dietary Fiber: ~0.7 g
Total Fat: ~7.5 g
Sodium: ~200 mg (estimated)

Notes on accuracy and sources:

These values are approximate, calculated from the ingredient list using standard food-composition references such as the USDA FoodData Central and typical product nutrition labels. Actual values will vary with brands and precise measures.
The Centers for Disease Control and Prevention (CDC) recommends limiting added sugars as part of a healthy diet; these muffins contain a meaningful amount of added sugar per serving, primarily from granulated sugar, brown sugar, and powdered sugar used in the glaze. Adjustments and substitutions (e.g., reducing sugar or using a lighter glaze) can lower added-sugar content. (Estimates and guidance referenced from USDA FoodData Central and CDC nutrition recommendations.)

Why You’ll Love It

Aroma & Comfort: The first bite is a warm, spiced hug — cinnamon-forward with the soft sweetness of pumpkin. The scent alone suggests pause and presence.
Festive & Versatile: They work for fall holidays, weekend brunches, after-school snacks, or a simple pick-me-up. They evoke cozy memories without the fuss of rolling and shaping classic cinnamon rolls.
Speed & Ease: Ready in under 40 minutes, they’re a faster route to cinnamon-roll satisfaction. You’ll have more time to sip coffee and enjoy company.
Shareable & Portable: Muffin format means no slicing or plating — great for gatherings, packed lunches, or gifting a tin to a neighbor.

Step-by-Step Instructions

Ingredients (exact quantities)

2 cups all-purpose flour
1 cup pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar (for swirl)
2 tablespoons cinnamon (use 1 tablespoon in the batter, 1 tablespoon for the swirl if you prefer stronger swirl flavor)
1/2 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
1–2 tablespoons milk or cream (for glaze, adjust to desired consistency)

Optional ingredients and substitutions

For richer muffins: swap vegetable oil for melted butter (keep same volume).
For lower fat: use 2% milk and reduce oil to 1/4 cup (texture will be slightly less tender).
For a dairy-free/vegan version: replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, chilled), use plant milk, and replace oil with coconut oil or neutral oil. (See Variations below.)
Add-ins: 1/2 cup chopped pecans or walnuts, or 1/3 cup chopped dark chocolate chips for an indulgent take.

Directions (numbered)

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
In a large bowl, whisk together: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg. Set aside.
In a separate bowl, combine wet ingredients: 1 cup pumpkin puree, 2 large eggs, 3/4 cup granulated sugar, 1/2 cup milk, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until smooth and uniform.
Pour the wet mixture into the dry ingredients and fold gently until just combined. Do not overmix — stop when you no longer see dry streaks. Overmixing will make muffins tough.
In a small bowl, stir together the swirl mixture: 1/2 cup brown sugar and 1 tablespoon cinnamon.
Fill each muffin cup about halfway with batter (you should get 12 muffins). Sprinkle approximately 1/2 to 1 teaspoon of the cinnamon-brown sugar mixture into each cup, then top with more batter to fill each cup about 3/4 full. Use a toothpick to gently swirl the cinnamon sugar into the batter (don’t over-swirl — a light figure-eight or spiral is enough).
Bake at 350°F (175°C) for 18–22 minutes. Check doneness by inserting a toothpick into the center — it should come out with a few moist crumbs, but not wet batter. Rotate the tin halfway through baking if your oven has hot spots.
Remove muffins from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack.
While muffins cool slightly, make the glaze: whisk 1 cup powdered sugar with 1 to 2 tablespoons milk or cream until smooth and slightly pourable. Drizzle over warm muffins. The glaze firms as it cools.
Serve warm or at room temperature.

Practical tips

Avoid overmixing the batter; stir until just combined to keep muffins tender.
If you want a stronger cinnamon swirl contrast, increase the swirl cinnamon to 2 teaspoons.
For extra-moist muffins, use full-fat pumpkin puree (not pumpkin pie filling) and do not overbake.
If you like a thicker glaze, use less milk; for a pourable glaze, use the full 2 tablespoons.

For a different format with similar comforting flavors, consider trying a cinnamon-roll-style casserole technique as a weekend centerpiece: a cinnamon roll casserole recipe can inspire plating or party-sized adaptations.

Best Pairings

Morning coffee: medium roast drip coffee or a cinnamon-spiced latte pairs beautifully.
Tea: chai tea, Earl Grey, or an herbal tea with warm notes (like rooibos).
Spread options: serve plain or with a pat of salted butter; mascarpone or cream cheese is a luxe option.
Brunch combo: pair with scrambled eggs, a simple fruit salad, and roasted nuts for a balanced plate.
Dessert: serve warm with a scoop of vanilla ice cream for a sweet treat.

Keeping it Fresh

Room temperature: Store in an airtight container for up to 2 days. Keep glaze separate or set before storing to avoid stickiness.
Refrigeration: Keep in an airtight container for up to 5 days. Bring to room temperature or warm briefly before serving for best texture.
Freezer: Individually wrap muffins in plastic wrap and freeze in a sealed bag or container for up to 3 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 8–10 minutes.

Pro Tips & Tricks

Spice balance: Using 1/2 teaspoon nutmeg and 1 tablespoon cinnamon in the batter gives a warm backdrop; reserve the second tablespoon of cinnamon for the swirl so the filling stands out.
Texture cue: Muffins are done when the top springs back lightly and a toothpick inserted near the center emerges with a few moist crumbs. If it shows wet batter, bake 2–3 minutes longer.
Even rise: Room-temperature eggs and milk mix more evenly with pumpkin; if your ingredients are cold, the batter can be uneven.
Swirl control: To get a distinct swirl line, add swirl sugar in a thin layer (not a clump), and don’t overmix after you add the top batter.
Glaze finish: For a glossy glaze, use a few drops of light corn syrup (optional) or warm the glaze slightly before drizzling.

Creative Twists

Vegan Pumpkin Cinnamon Roll Muffins: Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water), use plant-based milk, and swap powdered sugar for a vegan-certified brand. Use coconut oil if you like a hint of coconut.
Streusel Topping: Make a quick streusel with 1/3 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter (or vegan butter), and 1/2 tsp cinnamon; sprinkle on top before baking for a crumbly finish.
Maple-Pecan: Fold in 1/2 cup chopped toasted pecans to the batter and replace the glaze with a light maple glaze (1 cup powdered sugar + 2 tbsp pure maple syrup + 1–2 tsp milk).
Gluten-free: Substitute a 1-to-1 gluten-free baking flour blend and add 1/4 tsp xanthan gum (if your blend lacks it). Baking time may vary; test with a toothpick.

Recipe Q&A

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No — pumpkin pie filling contains added sugars and spices, which will alter sweetness and spice balance. Use plain pumpkin puree.

Q: My muffins came out dense — what happened?
A: Likely overmixing or measuring flour too heavily. Spoon and level flour when measuring, and fold batter only until just combined.

Q: How can I reduce sugar without losing flavor?
A: Reduce granulated sugar by 1/4 cup and use a lighter glaze or no glaze. You can also increase spices (a little more cinnamon) and add a splash of maple syrup for depth.

Q: Can these be made in a loaf pan?
A: Yes — bake the batter in a greased 9×5-inch loaf pan at 350°F (175°C) for 40–50 minutes. Add swirl and check doneness with a toothpick.

Conclusion

If you want a streusel-style spin on pumpkin muffins, this version pairs perfectly with ideas from Pumpkin Cinnamon Streusel Muffins. For another cinnamon-roll-inspired pumpkin option, take a look at Cinnamon Roll Pumpkin Muffins – Make the Best of Everything for additional inspiration.

I hope these Pumpkin Cinnamon Roll Muffins become a cozy staple in your kitchen. Bake a batch, snap a photo, and share how you customize them — I love seeing your twists and favorite pairings!