Pumpkin Cinnamon Roll Muffins Recipe – Easy Fall Brunch Idea

The first bite of these pumpkin cinnamon roll muffins is like wrapping yourself up in the warmest, softest sweater you own—only there’s gooey cinnamon and pumpkin in the mix. Honestly, the spicy-sweet aroma alone had my family lingering in the kitchen, peeking into the oven every five minutes. You know that feeling when a recipe just screams “fall”? That’s exactly what happened the first time I whipped up these beauties during a rainy October afternoon. I was craving the comfort of cinnamon rolls, but I didn’t have the time (or patience, let’s be real) for all the rising and rolling. Enter: my pumpkin cinnamon roll muffins—a shortcut to all the best parts of a classic cinnamon roll, with a seasonal pumpkin twist.

I’ve baked these muffins for everything from lazy Sunday brunches to busy weekday breakfasts, and they never disappoint. The pumpkin keeps them extra moist, while a swirl of cinnamon-sugar running through the middle gives you that classic roll flavor with none of the fuss. Plus, they’re finished with a dreamy cream cheese glaze that’s honestly good enough to eat with a spoon (not that I’d admit to doing that). As someone who’s made more than a few messy cinnamon rolls in my day, trust me—these muffins are a total game-changer.

Whether you’ve got a crew of hungry kids, brunch guests to impress, or just need a cozy bite with your coffee, this pumpkin cinnamon roll muffins recipe is here for you. It’s easy, packed with fall flavors, and, best of all, no yeast required! If you’re ready for a seriously delicious shortcut to autumn baking bliss, you’re in the right place.

Why You’ll Love This Pumpkin Cinnamon Roll Muffins Recipe

• Quick & Easy: No need to knead or roll dough—these muffins mix up in one bowl and bake in under 25 minutes. Perfect for hectic fall mornings when you want something special without waking up at dawn.
• Simple Ingredients: Most of what you’ll need is likely already in your pantry. Canned pumpkin, warm spices, and basic baking staples come together for a showstopping treat—no hard-to-find ingredients here.
• Perfect for Brunch: I’ve brought these pumpkin cinnamon roll muffins to book club brunches, potlucks, and even Thanksgiving morning. They look impressive but are totally stress-free to make.
• Crowd-Pleaser: My kids ask for them every fall, and honestly, even the pumpkin skeptics in my house go back for seconds. The cinnamon swirl and cream cheese glaze win everyone over.
• Unbelievably Delicious: Think of the softest pumpkin muffin you’ve ever had, now add gooey cinnamon filling and a sweet, tangy glaze. It’s that good. The combo of pumpkin and cinnamon just works—every single time.

What really sets this pumpkin cinnamon roll muffins recipe apart from the rest? For starters, the cinnamon-sugar swirl is baked right in, so you get that signature roll flavor in every bite. Blending pumpkin puree into the batter keeps things super moist (no dry muffins here!), and the homemade cream cheese glaze is the cherry on top.

Maybe it’s the ease of tossing everything into muffin tins or the fact that you don’t have to fuss with yeast, but these muffins are my go-to when I want all the cozy flavors of autumn—fast. They’re the kind of baked good that makes your kitchen smell incredible and your morning a little brighter. Whether you’re a seasoned baker or just starting out, this recipe will make you feel like a pro.

What Ingredients You Will Need

This pumpkin cinnamon roll muffins recipe keeps things simple and cozy, using easy-to-find ingredients that deliver big on flavor. You’ll probably have most of these on hand, especially if you love fall baking as much as I do. Here’s what you’ll need:

• For the Muffin Batter:
  • 1 1/2 cups (190g) all-purpose flour (can substitute half whole wheat for extra fiber)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional, but adds warmth)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) milk (dairy or unsweetened almond milk both work great)
  • 1 tsp vanilla extract (I love Simply Organic for flavor)
• For the Cinnamon Swirl:
  • 1/3 cup (65g) brown sugar, packed
  • 2 tbsp (28g) unsalted butter, melted
  • 1 1/2 tsp ground cinnamon
• For the Cream Cheese Glaze:
  • 2 oz (56g) cream cheese, softened
  • 1/3 cup (40g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 tbsp (15-30ml) milk, as needed for drizzling consistency

Ingredient Tips & Substitutions:

• If you’re gluten-free, swap in a 1:1 gluten-free baking blend (I’ve had luck with King Arthur’s version).
• No pumpkin on hand? Try mashed sweet potato for a similar vibe.
• Out of brown sugar? Coconut sugar works, too, for the cinnamon swirl.
• Dairy-free? Use vegan butter in the swirl and glaze, and a dairy-free cream cheese (like Kite Hill or Tofutti).
• If you’re feeling fancy, toss in a handful of chopped pecans or walnuts for crunch.

Honestly, this recipe is super forgiving. I’ve swapped ingredients based on what I had in the pantry and the muffins always turn out delicious. The key is using real pumpkin puree and a generous hand with the cinnamon!

Equipment Needed

Let’s talk gear—because you don’t need a fancy kitchen to make these pumpkin cinnamon roll muffins. I’ve baked them in my tiny college apartment and my now-busy family kitchen, and here’s what you’ll need:

• 12-cup muffin tin: Essential for muffin shape. Metal or silicone both work. If yours is old and a bit rusty, just use sturdy paper liners to keep things tidy.
• Muffin liners or nonstick spray: I swear by parchment liners for easy cleanup, but a good mist of spray works in a pinch.
• Mixing bowls: One large, one small. I’ve used glass, ceramic, and plastic—whatever you have is fine.
• Whisk and spatula: For mixing the batter and scraping every last bit into the muffin tin. If your spatula has seen better days (mine is missing a corner), just make sure it’s sturdy!
• Measuring cups and spoons: Accurate measurements make a difference, especially with baking.
• Small spoon or butter knife: For swirling the cinnamon mixture into the muffins. A toothpick works too—get creative!
• Wire rack: For cooling. If you don’t have one, just let the muffins cool in the tin for a bit longer.

Pro tip: If you ever find your muffin tin looking a little worse for wear, a quick scrub with baking soda and vinegar keeps it baking evenly. And if you’re on a budget, most of these tools can be found at thrift stores or big box stores for just a few bucks. I started with the basics and built up my kitchen gear over time—don’t let a lack of fancy tools keep you from homemade muffins!

How to Make Pumpkin Cinnamon Roll Muffins

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners or grease well with nonstick spray.
   Personal tip: I always double-check my oven temp with an oven thermometer—some ovens run hot, and you don’t want dry muffins!
2. Mix the Dry Ingredients: In a large bowl, whisk together 1 1/2 cups (190g) flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.
   Look for a uniform color and no visible streaks—this helps your muffins bake up evenly.
3. Combine the Wet Ingredients: In another bowl, whisk together 3/4 cup (150g) sugar, 1/2 cup (120ml) oil, 2 large eggs, 1 cup (240g) pumpkin puree, 1/4 cup (60ml) milk, and 1 tsp vanilla.
   Make sure the eggs are well incorporated—no streaks left behind!
4. Mix the Batter: Pour the wet ingredients into the dry. Gently fold with a spatula until just combined—don’t overmix, or your muffins could get tough. The batter should be thick but scoopable.
   If you spot a few flour streaks, that’s okay—they’ll disappear when you scoop.
5. Make the Cinnamon Swirl: In a small bowl, stir together 1/3 cup (65g) brown sugar, 2 tbsp (28g) melted butter, and 1 1/2 tsp cinnamon until it forms a thick, sandy paste.
6. Scoop and Swirl: Spoon a heaping tablespoon of batter into each muffin cup (they should be about 1/3 full). Add a heaping teaspoon of cinnamon mixture on top. Top with remaining batter, then dot with another small spoonful of cinnamon swirl. Swirl gently with a toothpick or knife.
   Don’t over-swirl, or you’ll lose the pretty layers—just a few figure-eights do the trick.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out mostly clean (a little gooey swirl is okay, but no wet batter).
   My oven bakes these perfectly at 20 minutes, but start checking at 18.
8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
   Careful—those cinnamon swirls stay hot!
9. Make the Glaze: Beat 2 oz (56g) cream cheese until smooth. Add 1/3 cup (40g) powdered sugar, 1/2 tsp vanilla, and 1-2 tbsp (15-30ml) milk, beating until pourable.
   If glaze looks too thick, add another splash of milk. Too runny? More powdered sugar does the trick.
10. Glaze and Enjoy: Drizzle the glaze over cooled muffins. Let set for a few minutes (if you can wait that long!).
    Personal confession: I usually eat one while the glaze is still a little melty. So good!

If you run into any issues (like muffins sticking to the pan), don’t worry—a gentle twist usually does the trick. And if your swirl sinks, it just means extra gooey goodness at the bottom. No complaints here!

Pro Cooking Tips & Techniques

• Don’t Overmix: Muffin batter is happiest when gently stirred. Overmixing can make them dense instead of soft and tender. I learned this the hard way—trust me, a light hand makes a huge difference.
• Room Temperature Ingredients: Using eggs and cream cheese at room temp helps everything mix up smoother, so you don’t end up with lumps in your glaze or batter.
• Get the Swirl Right: Swirl gently, just enough to create a marbled look. If you mix too much, the cinnamon layer will disappear into the batter. I once got carried away and ended up with muffins that tasted good but looked…well, brown all over.
• Check for Doneness: Muffins are done when they spring back lightly to touch and a toothpick comes out with just a few moist crumbs. Every oven is different, so start checking early!
• Batch Baking: If you’re doubling the recipe, rotate your muffin tins halfway through baking. This avoids the dreaded “one tray is perfect, the other is raw” scenario.
• Clean Muffin Tins: For easy cleanup, let the tin cool before washing. Stuck-on cinnamon sugar will come off with a soak in hot soapy water—learned after many a sticky swirl incident!
• Make-Ahead Tip: The batter can be made the night before and refrigerated. Just bring to room temp before baking.

Honestly, every batch teaches me something new, but these lessons keep my pumpkin cinnamon roll muffins coming out just right. Don’t sweat the little stuff—baking is as much about enjoying the process as it is about the final result!

Variations & Adaptations

One of my favorite things about this pumpkin cinnamon roll muffins recipe is how easily it adapts for different tastes and needs. Here are a few ways to make these muffins your own:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve made them this way for my gluten-sensitive friends, and they’re just as fluffy.
• Dairy-Free: Use plant-based butter, almond milk, and vegan cream cheese in the glaze. The muffins stay moist and flavorful—no one ever notices the swap!
• Nutty Twist: Stir in 1/2 cup (60g) chopped pecans or walnuts for crunch. I love adding pecans in the fall for extra texture and flavor.
• Chocolate Lovers: Sprinkle in a handful of mini chocolate chips for a pumpkin-chocolate mashup. My kids think this is the best “dessert-for-breakfast” version.
• Maple Glaze: Replace the cream cheese glaze with a simple maple icing (powdered sugar + pure maple syrup + a splash of milk). It’s sweet with a hint of that classic fall flavor.
• Mini Muffins: Make these in a mini muffin tin for bite-sized treats. Just reduce the bake time to 10-12 minutes and watch them disappear at parties!

Personally, I’m partial to the nutty version—pecans and pumpkin are a match made in autumn heaven. No matter which way you riff on this pumpkin cinnamon roll muffins recipe, you’ll end up with something totally delicious. Don’t be afraid to experiment—some of my best batches started as “let’s see what happens if…” moments!

Serving & Storage Suggestions

These pumpkin cinnamon roll muffins are best served fresh and slightly warm. That’s when the glaze is just a little gooey and the scent of pumpkin and cinnamon fills the air—pure fall magic!

• Serving: Serve muffins warm from the oven, drizzled with extra glaze if you’re feeling indulgent. Add a sprinkle of chopped nuts or a dusting of cinnamon for a pretty finish.
• Pairings: I love these with a mug of hot coffee, chai, or spiced apple cider. They also pair perfectly with a savory egg bake or crisp fruit salad at brunch.
• Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days (the glaze will stay soft). For longer storage, pop them in the fridge for up to 5 days.
• Freezing: These freeze beautifully. Place unglazed muffins in a zip-top bag and freeze for up to 2 months. Thaw overnight and glaze before serving.
• Reheating: Warm in the microwave for 10-15 seconds to restore that fresh-baked taste. If you like your glaze a little melty (like me), warm after glazing!
• Flavor Over Time: The pumpkin and cinnamon flavors deepen after a day—sometimes I think they’re even better on day two!

Whatever you do, don’t skip the glaze. It’s the finishing touch that brings everything together. And if you’re serving a crowd, double the batch—these muffins disappear fast!

Nutritional Information & Benefits

While these pumpkin cinnamon roll muffins are an indulgent treat, they’re also made with wholesome ingredients that bring a little extra goodness to the table.

• Estimated Nutrition (per muffin): About 210 calories, 4g protein, 8g fat, 33g carbs, 1g fiber, 15g sugar
• Pumpkin Benefits: Pumpkin is loaded with vitamin A, fiber, and antioxidants. It adds natural sweetness and keeps these muffins moist without tons of extra oil.
• Dietary Notes: This recipe is easily adapted to be dairy-free or gluten-free (see variations above).
• Potential Allergens: Contains eggs, gluten (unless made GF), and dairy (unless swapped for DF options). Always check your ingredient brands if you have sensitivities.

Personally, I love that I can sneak in extra fiber and vitamin A for my kids with these muffins. They satisfy a sweet tooth but still offer a bit of nutritional value, especially compared to most bakery treats. Enjoy in moderation, and savor every bite!

Conclusion

If you’re looking for a foolproof, crowd-pleasing fall treat, this pumpkin cinnamon roll muffins recipe is it. You get all the cozy, sweet-spicy comfort of a classic cinnamon roll—minus the hours in the kitchen. The pumpkin puree keeps things moist, the cinnamon swirl is pure magic, and that cream cheese glaze? It’s the stuff brunch dreams are made of.

Don’t be afraid to play with flavors—make it your own with nuts, chocolate, or a different glaze. That’s half the fun. I’ve made these muffins more times than I can count, and every batch brings a little more joy (and a few more crumbs on the counter!).

Give these pumpkin cinnamon roll muffins a try and let me know how you like them. Leave a comment, share your tweaks, or tag me if you post a batch on social media—I love seeing your creations. Here’s to warm kitchens, happy mornings, and plenty of pumpkin goodness!

FAQs About Pumpkin Cinnamon Roll Muffins

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works great—just make sure it’s thick and not too watery. If it seems runny, blot with paper towels before using to avoid soggy muffins.

Can I make these muffins ahead of time?

Yes, you can! Bake the muffins a day ahead and store them in an airtight container. Add the glaze just before serving for the freshest taste and texture.

How do I make these muffins gluten-free?

Just substitute the all-purpose flour with a 1:1 gluten-free baking blend. The muffins will still be fluffy and delicious—I do this all the time for my GF friends.

What if I don’t have cream cheese for the glaze?

No worries! Try a simple glaze of powdered sugar, milk, and a splash of vanilla or maple syrup. It’s just as delicious and still gives that finishing touch.

Can I freeze pumpkin cinnamon roll muffins?

Definitely. Freeze unglazed muffins in a freezer bag for up to 2 months. Thaw overnight, then add the glaze before serving for best results.

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