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Pumpkin Cinnamon Roll Muffins

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These pumpkin cinnamon roll muffins combine the cozy flavors of pumpkin and cinnamon with a gooey swirl and a dreamy cream cheese glaze. They’re quick, easy, and perfect for fall brunches or cozy mornings—no yeast or rolling required!

Ingredients

Scale
  • 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)
  • 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)
  • 1 tsp vanilla extract
  • 1/3 cup (65g) brown sugar, packed (for cinnamon swirl)
  • 2 tbsp (28g) unsalted butter, melted (for cinnamon swirl)
  • 1 1/2 tsp ground cinnamon (for cinnamon swirl)
  • 2 oz (56g) cream cheese, softened (for glaze)
  • 1/3 cup (40g) powdered sugar (for glaze)
  • 1/2 tsp vanilla extract (for glaze)
  • 1–2 tbsp (15-30ml) milk, as needed for drizzling consistency (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners or grease well with nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, whisk together granulated sugar, oil, eggs, pumpkin puree, milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; do not overmix.
  5. In a small bowl, mix together brown sugar, melted butter, and cinnamon to form a thick, sandy paste for the cinnamon swirl.
  6. Spoon a heaping tablespoon of batter into each muffin cup (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.
  7. 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).
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze, beat cream cheese until smooth. Add powdered sugar, vanilla, and 1-2 tbsp milk, beating until pourable. Adjust consistency as needed.
  10. Drizzle glaze over cooled muffins. Let set for a few minutes before serving.

Notes

For gluten-free muffins, use a 1:1 gluten-free baking blend. For dairy-free, substitute plant-based butter, milk, and cream cheese. Don’t overmix the batter for best texture. The muffins freeze well (unglazed) for up to 2 months. Add nuts or chocolate chips for variation.

Nutrition

Keywords: pumpkin muffins, cinnamon roll muffins, fall brunch, easy pumpkin recipe, cream cheese glaze, autumn baking, no yeast muffins, pumpkin cinnamon swirl

Find it online: https://chrisfeasts.com/pumpkin-cinnamon-roll-muffins-recipe-easy-fall-brunch-idea/