As the leaves begin to change and the air turns crisp, nothing beats the cozy aroma of baking wafting through my kitchen. Today, I’m excited to share my Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze, a delightful twist that marries the warm, earthy flavor of pumpkin with the comforting spice of cinnamon. These muffins are a quick triumph, baking in less than 30 minutes, making them perfect for busy mornings or a sweet afternoon treat. Plus, they’re vegetarian-friendly and offer a gluten-free option for those who need it. Imagine indulging in a soft, fluffy muffin topped with a luscious cream cheese glaze—pure bliss! Ready to fill your kitchen with fall vibes and treat your taste buds? Let’s dive into this recipe!

Why choose Pumpkin Cinnamon Roll Muffins?

Irresistible Aroma: The moment these muffins bake, your kitchen will be filled with a fragrant hug of pumpkin and cinnamon, inviting everyone to gather around.

Quick & Easy: With just under 30 minutes from start to finish, these muffins are perfect for busy mornings or last-minute gatherings.

Soft & Fluffy: Each bite delivers a moist texture, thanks to the pumpkin, making these muffins an absolute delight with coffee or tea.

Versatile Options: Whether you need them gluten-free or want to whip them up in an 8x8 pan for easy squares, this recipe adapts beautifully.

Sweet Glaze: The cream cheese glaze isn’t just an earthy finish; it's a velvety touch that elevates the flavors and brings everyone to the table.

Imagine enjoying these treats alongside Breakfast Egg Muffins for a perfect brunch spread that your guests will rave about!

Pumpkin Cinnamon Roll Muffin Ingredients

For the Muffin Base
• 1 cup canned pumpkin puree – Adds rich moisture and flavor; ensure it’s plain pumpkin puree, not pie filling.
• ½ cup melted butter – Enriches texture; can substitute with vegetable oil for a lighter option.
• ¾ cup granulated sugar – Provides sweetness; feel free to reduce for a less sweet muffin.
• 1 large egg – Binds ingredients together for structure.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile.
• 1½ cups all-purpose flour – Provides structural integrity; substitute with a 1:1 gluten-free flour blend if desired.
• 1 teaspoon baking soda – Serves as a leavening agent for muffin rise.
• 1 teaspoon baking powder – Adds additional leavening for that perfect fluffiness.
• ½ teaspoon salt – Balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon – Infuses warmth and that unmistakable fall flavor.

For the Cinnamon Swirl
• ¼ cup melted butter – Adds a rich depth to the swirl.
• ¼ cup brown sugar – Contributes moisture and a deeper flavor profile.
• 1 teaspoon ground cinnamon – Complements the muffin's overall taste beautifully.

For the Cream Cheese Glaze
• ½ cup powdered sugar – Provides the necessary sweetness for glazing.
• ½ teaspoon vanilla extract – Acts as a flavor enhancer for the glaze.
• 2–3 tablespoons milk – Adjusts the glaze's consistency; add more for a thinner texture.

These Pumpkin Cinnamon Roll Muffins not only bring the coziness of fall into your kitchen but also offer a delectable experience with every bite!

Step-by-Step Instructions for Pumpkin Cinnamon Roll Muffins

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it warms up, prepare a muffin tin by lining it with paper liners or greasing each cup to prevent sticking. The right preparation ensures your Pumpkin Cinnamon Roll Muffins will bake evenly and release easily once done, making cleanup a breeze.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of melted butter, ¾ cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract. Use a whisk or spatula to blend these ingredients until they are smooth and well incorporated, creating a rich, flavorful base for your muffins. This mixture will add moisture and sweetness.

Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This dry mixture ensures your muffins are light and fluffy while bringing all the warm flavors together. Be sure to break up any lumps to achieve a uniform texture.

Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into your wet mixture, stirring gently with a spatula or wooden spoon until just combined. Aim to avoid overmixing; the batter should be slightly lumpy for the best texture in your Pumpkin Cinnamon Roll Muffins. This step is crucial to maintaining the muffins' delectable softness.

Step 5: Prepare the Cinnamon Swirl
In a small bowl, combine ¼ cup of melted butter, ¼ cup of brown sugar, and 1 teaspoon of ground cinnamon. Mix together until it forms a thick, creamy paste. This cinnamon swirl will be layered within the muffins, bringing delightful pockets of flavor that enhance the overall experience.

Step 6: Fill the Muffin Tins
Scoop the muffin batter into the prepared muffin tin, filling each liner about two-thirds full. Then, using a spoon, add a dollop of the cinnamon mixture on top of each filled muffin cup. With a toothpick or skewer, gently swirl the cinnamon mixture into the batter to create beautiful and flavorful layers inside your muffins.

Step 7: Bake the Muffins
Place the muffin tin into the preheated oven and bake for 20–25 minutes. Keep an eye on them as they bake; they should turn a lovely golden brown and a toothpick inserted into the center should come out clean. This golden hue and clean toothpick signal that your Pumpkin Cinnamon Roll Muffins are perfectly done!

Step 8: Cool the Muffins
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is important to maintain their soft texture and prevent sogginess, enabling you to enjoy them at their best.

Step 9: Make the Cream Cheese Glaze
In a mixing bowl, whisk together ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2–3 tablespoons of milk until smooth. Adjust the milk quantity to achieve your desired glaze consistency; you want it pourable but thick enough to adhere to the muffins. This sweet cream cheese glaze adds the finishing touch to your delicious treats.

Step 10: Drizzle Glaze Over Muffins
Once the muffins have cooled completely, generously drizzle the creamy glaze over each muffin. The contrast of the sweet glaze against the warm spices of the Pumpkin Cinnamon Roll Muffins will create a stunning and irresistible presentation that tempts everyone to dig in.

What to Serve with Pumpkin Cinnamon Roll Muffins?

There's nothing quite like a warm, comforting meal that pairs beautifully with these delightful muffins, making every bite a moment of joy.

• Coffee or Tea: The warm flavors of pumpkin and cinnamon enjoy a cozy companion in your favorite hot beverage, creating a perfect morning ritual.
• Apple Cider: This seasonally-inspired drink enhances the autumn vibes, adding a sweet and tangy balance to your muffins. Sip it warm for the full experience!
• Creamy Yogurt: A dollop of Greek yogurt drizzled with honey contrasts the sweetness and adds a creamy texture, elevating your breakfast experience. Enjoy it alongside for a delightful contrast.
• Fresh Fruit Salad: A vibrant mix of seasonal fruits provides a refreshing burst of flavor and a healthy side to complement the rich muffins.
• Maple Bacon: The salty, crunchy notes of crispy maple bacon bring savory depth to your meal, making it a delightful breakfast spread.
• Nutty Granola: Sprinkle some homemade or store-bought granola for a crunchy textural contrast alongside the soft muffins. It's great for an extra boost of fiber!
• Vanilla Ice Cream: For a sweet twist, serve these muffins warm with a scoop of vanilla ice cream for an indulgent dessert that everyone will love. It's pure bliss!

How to Store and Freeze Pumpkin Cinnamon Roll Muffins

Room Temperature: Keep muffins in an airtight container at room temperature for up to 2 days to maintain their soft and fluffy texture.

Fridge: If you prefer to extend freshness, muffins can be stored in the fridge for up to 5 days. Make sure they are well-wrapped to prevent them from drying out.

Freezer: For longer storage, freeze unfrosted muffins tightly wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.

Reheating: When ready to enjoy, thaw muffins in the fridge overnight or heat them directly from the freezer in the microwave for about 20-30 seconds. Drizzle with cream cheese glaze just before serving for an extra treat!

Pumpkin Cinnamon Roll Muffins Variations

Feel free to have fun with these Pumpkin Cinnamon Roll Muffins and make them your own with these thoughtful twists!

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to cater to gluten sensitivities.
• Nutty Delight: Add ½ cup of chopped walnuts or pecans to the batter for a delightful crunch that complements the softness of the muffins.
• Dairy-Free: Use a plant-based milk and coconut oil instead of butter to create a completely dairy-free version.
• Sugar-Free: Swap out granulated sugar for a sugar substitute like erythritol to cut down on the sweetness without sacrificing flavor.
• Spice It Up: Experiment with adding ½ teaspoon of nutmeg or allspice for an extra layer of warm, seasonal flavor.

For a fun unique twist, why not try baking your batter in an 8x8 pan as squares? It's a perfect option for potlucks and sharing!

You could even layer these delicious muffins alongside my Breakfast Egg Muffins for a fantastic brunch that gathers everyone to the table. Happy baking!

Expert Tips for Pumpkin Cinnamon Roll Muffins

Swirl Wisely: Avoid overmixing the cinnamon swirl with the batter to maintain delightful pockets of flavor in your Pumpkin Cinnamon Roll Muffins.

Watch the Baking Time: Keep an eye on the muffins; start checking at 20 minutes to prevent over-baking, which can lead to dry muffins.

Gluten-Free Swap: If you need a gluten-free option, use a 1:1 gluten-free flour blend as a direct substitute for the all-purpose flour.

Storage Solutions: Store muffins in an airtight container at room temperature for up to 2 days, or freeze unfrosted muffins for longer-lasting freshness.

Add Flavor Variations: Don’t hesitate to get creative! Experiment with spices like nutmeg or allspice to enhance the warm flavors of these delicious muffins.

Make Ahead Options

These Pumpkin Cinnamon Roll Muffins are a fantastic choice for busy home cooks looking to simplify their meal prep! You can prepare the muffin batter and store it in the refrigerator for up to 24 hours before baking. Just keep it tightly covered to prevent drying out. Additionally, you can mix the cinnamon swirl and store it in a separate container for maximum freshness. When you're ready to bake, simply load the muffin tins with the batter, swirl in the cinnamon mixture, and pop them in the oven. With these make-ahead tips, you’ll be able to enjoy the warm, cozy flavors of your Pumpkin Cinnamon Roll Muffins with minimal effort on your busy mornings!

Pumpkin Cinnamon Roll Muffins Recipe FAQs

How do I choose the right pumpkin puree?
Absolutely! It's important to use plain canned pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can alter the taste of your muffins. Look for brands that list only “pumpkin” in the ingredients for the best results.

What is the best way to store Pumpkin Cinnamon Roll Muffins?
I recommend storing your muffins in an airtight container at room temperature for up to 2 days. If you're hoping to keep them longer, consider refrigerating them for up to 5 days, ensuring they are well-wrapped to prevent them from drying out.

Can I freeze these muffins, and how do I do it?
Yes! To freeze your Pumpkin Cinnamon Roll Muffins, first, allow them to cool completely. Then, wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be stored like this for up to 3 months. When you're ready to enjoy, simply thaw them in the fridge overnight or warm them in the microwave for about 20-30 seconds. Drizzle the cream cheese glaze just before serving for that fresh-baked taste!

What should I do if my muffins come out too dry?
If your muffins turn out a bit dry, it could be due to overmixing the batter or overbaking them. To avoid this in the future, mix the wet and dry ingredients until just combined and start checking for doneness a minute or two before the recommended baking time. A toothpick inserted into the center should come out clean but moist.

Are these muffins suitable for those with dietary restrictions?
Absolutely! They can easily cater to gluten-free diets by substituting all-purpose flour with a 1:1 gluten-free flour blend. Plus, the recipe is vegetarian-friendly, so everyone can indulge in these delightful treats. Just be mindful of any nut allergies if you add nuts to the batter for extra crunch!

Pumpkin Cinnamon Roll Muffins That Warm Your Heart

Delicious Pumpkin Cinnamon Roll Muffins that blend pumpkin with cinnamon for a warm treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Muffin Base

• 1 cup canned pumpkin puree Ensure it’s plain pumpkin puree, not pie filling.
• ½ cup melted butter Can substitute with vegetable oil for a lighter option.
• ¾ cup granulated sugar Feel free to reduce for a less sweet muffin.
• 1 large egg Binds ingredients together for structure.
• 1 teaspoon vanilla extract Enhances the overall flavor profile.
• 1½ cups all-purpose flour Substitute with a 1:1 gluten-free flour blend if desired.
• 1 teaspoon baking soda Serves as a leavening agent for muffin rise.
• 1 teaspoon baking powder Adds additional leavening for fluffiness.
• ½ teaspoon salt Balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon Infuses warmth and fall flavor.

For the Cinnamon Swirl

• ¼ cup melted butter Adds a rich depth to the swirl.
• ¼ cup brown sugar Contributes moisture and depth.
• 1 teaspoon ground cinnamon Complements the muffin's overall taste.

For the Cream Cheese Glaze

• ½ cup powdered sugar Provides sweetness for glazing.
• ½ teaspoon vanilla extract Acts as a flavor enhancer for the glaze.
• 2–3 tablespoons milk Adjusts the glaze's consistency.

Equipment

• Muffin tin
• Mixing Bowl
• Whisk

Method

 

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease each cup.
2. In a large bowl, combine the wet ingredients: pumpkin puree, melted butter, sugar, egg, and vanilla extract.
3. In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and ground cinnamon.
4. Gradually add the dry ingredients into the wet mixture and stir gently until just combined.
5. In a small bowl, mix the ingredients for the cinnamon swirl until you have a thick paste.
6. Scoop batter into the muffin tin, filling each liner about two-thirds full, then add a dollop of cinnamon mixture on top.
7. Swirl the cinnamon mixture into the batter using a toothpick or skewer.
8. Bake in the preheated oven for 20-25 minutes until golden brown; a toothpick inserted should come out clean.
9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Whisk together the ingredients for the cream cheese glaze until smooth and pourable.
11. Drizzle the glaze over the cooled muffins before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 160IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

These muffins are perfect for busy mornings or a sweet afternoon treat, with gluten-free options available.

Tried this recipe?

Let us know how it was!

As the leaves begin to change and the air turns crisp, nothing beats the cozy aroma of baking wafting through my kitchen. Today, I’m excited to share my Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze, a delightful twist that marries the warm, earthy flavor of pumpkin with the comforting spice of cinnamon. These muffins are a quick triumph, baking in less than 30 minutes, making them perfect for busy mornings or a sweet afternoon treat. Plus, they’re vegetarian-friendly and offer a gluten-free option for those who need it. Imagine indulging in a soft, fluffy muffin topped with a luscious cream cheese glaze—pure bliss! Ready to fill your kitchen with fall vibes and treat your taste buds? Let’s dive into this recipe!

Why choose Pumpkin Cinnamon Roll Muffins?

Irresistible Aroma: The moment these muffins bake, your kitchen will be filled with a fragrant hug of pumpkin and cinnamon, inviting everyone to gather around.

Quick & Easy: With just under 30 minutes from start to finish, these muffins are perfect for busy mornings or last-minute gatherings.

Soft & Fluffy: Each bite delivers a moist texture, thanks to the pumpkin, making these muffins an absolute delight with coffee or tea.

Versatile Options: Whether you need them gluten-free or want to whip them up in an 8x8 pan for easy squares, this recipe adapts beautifully.

Sweet Glaze: The cream cheese glaze isn’t just an earthy finish; it's a velvety touch that elevates the flavors and brings everyone to the table.

Imagine enjoying these treats alongside Breakfast Egg Muffins for a perfect brunch spread that your guests will rave about!

Pumpkin Cinnamon Roll Muffin Ingredients

For the Muffin Base
• 1 cup canned pumpkin puree – Adds rich moisture and flavor; ensure it’s plain pumpkin puree, not pie filling.
• ½ cup melted butter – Enriches texture; can substitute with vegetable oil for a lighter option.
• ¾ cup granulated sugar – Provides sweetness; feel free to reduce for a less sweet muffin.
• 1 large egg – Binds ingredients together for structure.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile.
• 1½ cups all-purpose flour – Provides structural integrity; substitute with a 1:1 gluten-free flour blend if desired.
• 1 teaspoon baking soda – Serves as a leavening agent for muffin rise.
• 1 teaspoon baking powder – Adds additional leavening for that perfect fluffiness.
• ½ teaspoon salt – Balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon – Infuses warmth and that unmistakable fall flavor.

For the Cinnamon Swirl
• ¼ cup melted butter – Adds a rich depth to the swirl.
• ¼ cup brown sugar – Contributes moisture and a deeper flavor profile.
• 1 teaspoon ground cinnamon – Complements the muffin's overall taste beautifully.

For the Cream Cheese Glaze
• ½ cup powdered sugar – Provides the necessary sweetness for glazing.
• ½ teaspoon vanilla extract – Acts as a flavor enhancer for the glaze.
• 2–3 tablespoons milk – Adjusts the glaze's consistency; add more for a thinner texture.

These Pumpkin Cinnamon Roll Muffins not only bring the coziness of fall into your kitchen but also offer a delectable experience with every bite!

Step-by-Step Instructions for Pumpkin Cinnamon Roll Muffins

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it warms up, prepare a muffin tin by lining it with paper liners or greasing each cup to prevent sticking. The right preparation ensures your Pumpkin Cinnamon Roll Muffins will bake evenly and release easily once done, making cleanup a breeze.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of melted butter, ¾ cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract. Use a whisk or spatula to blend these ingredients until they are smooth and well incorporated, creating a rich, flavorful base for your muffins. This mixture will add moisture and sweetness.

Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This dry mixture ensures your muffins are light and fluffy while bringing all the warm flavors together. Be sure to break up any lumps to achieve a uniform texture.

Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into your wet mixture, stirring gently with a spatula or wooden spoon until just combined. Aim to avoid overmixing; the batter should be slightly lumpy for the best texture in your Pumpkin Cinnamon Roll Muffins. This step is crucial to maintaining the muffins' delectable softness.

Step 5: Prepare the Cinnamon Swirl
In a small bowl, combine ¼ cup of melted butter, ¼ cup of brown sugar, and 1 teaspoon of ground cinnamon. Mix together until it forms a thick, creamy paste. This cinnamon swirl will be layered within the muffins, bringing delightful pockets of flavor that enhance the overall experience.

Step 6: Fill the Muffin Tins
Scoop the muffin batter into the prepared muffin tin, filling each liner about two-thirds full. Then, using a spoon, add a dollop of the cinnamon mixture on top of each filled muffin cup. With a toothpick or skewer, gently swirl the cinnamon mixture into the batter to create beautiful and flavorful layers inside your muffins.

Step 7: Bake the Muffins
Place the muffin tin into the preheated oven and bake for 20–25 minutes. Keep an eye on them as they bake; they should turn a lovely golden brown and a toothpick inserted into the center should come out clean. This golden hue and clean toothpick signal that your Pumpkin Cinnamon Roll Muffins are perfectly done!

Step 8: Cool the Muffins
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is important to maintain their soft texture and prevent sogginess, enabling you to enjoy them at their best.

Step 9: Make the Cream Cheese Glaze
In a mixing bowl, whisk together ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2–3 tablespoons of milk until smooth. Adjust the milk quantity to achieve your desired glaze consistency; you want it pourable but thick enough to adhere to the muffins. This sweet cream cheese glaze adds the finishing touch to your delicious treats.

Step 10: Drizzle Glaze Over Muffins
Once the muffins have cooled completely, generously drizzle the creamy glaze over each muffin. The contrast of the sweet glaze against the warm spices of the Pumpkin Cinnamon Roll Muffins will create a stunning and irresistible presentation that tempts everyone to dig in.

How to Store and Freeze Pumpkin Cinnamon Roll Muffins

Room Temperature: Keep muffins in an airtight container at room temperature for up to 2 days to maintain their soft and fluffy texture.

Fridge: If you prefer to extend freshness, muffins can be stored in the fridge for up to 5 days. Make sure they are well-wrapped to prevent them from drying out.

Freezer: For longer storage, freeze unfrosted muffins tightly wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.

Reheating: When ready to enjoy, thaw muffins in the fridge overnight or heat them directly from the freezer in the microwave for about 20-30 seconds. Drizzle with cream cheese glaze just before serving for an extra treat!

Make Ahead Options

These Pumpkin Cinnamon Roll Muffins are a fantastic choice for busy home cooks looking to simplify their meal prep! You can prepare the muffin batter and store it in the refrigerator for up to 24 hours before baking. Just keep it tightly covered to prevent drying out. Additionally, you can mix the cinnamon swirl and store it in a separate container for maximum freshness. When you're ready to bake, simply load the muffin tins with the batter, swirl in the cinnamon mixture, and pop them in the oven. With these make-ahead tips, you’ll be able to enjoy the warm, cozy flavors of your Pumpkin Cinnamon Roll Muffins with minimal effort on your busy mornings!

What to Serve with Pumpkin Cinnamon Roll Muffins?

There's nothing quite like a warm, comforting meal that pairs beautifully with these delightful muffins, making every bite a moment of joy.

• Coffee or Tea: The warm flavors of pumpkin and cinnamon enjoy a cozy companion in your favorite hot beverage, creating a perfect morning ritual.
• Apple Cider: This seasonally-inspired drink enhances the autumn vibes, adding a sweet and tangy balance to your muffins. Sip it warm for the full experience!
• Creamy Yogurt: A dollop of Greek yogurt drizzled with honey contrasts the sweetness and adds a creamy texture, elevating your breakfast experience. Enjoy it alongside for a delightful contrast.
• Fresh Fruit Salad: A vibrant mix of seasonal fruits provides a refreshing burst of flavor and a healthy side to complement the rich muffins.
• Maple Bacon: The salty, crunchy notes of crispy maple bacon bring savory depth to your meal, making it a delightful breakfast spread.
• Nutty Granola: Sprinkle some homemade or store-bought granola for a crunchy textural contrast alongside the soft muffins. It's great for an extra boost of fiber!
• Vanilla Ice Cream: For a sweet twist, serve these muffins warm with a scoop of vanilla ice cream for an indulgent dessert that everyone will love. It's pure bliss!

Expert Tips for Pumpkin Cinnamon Roll Muffins

Swirl Wisely: Avoid overmixing the cinnamon swirl with the batter to maintain delightful pockets of flavor in your Pumpkin Cinnamon Roll Muffins.

Watch the Baking Time: Keep an eye on the muffins; start checking at 20 minutes to prevent over-baking, which can lead to dry muffins.

Gluten-Free Swap: If you need a gluten-free option, use a 1:1 gluten-free flour blend as a direct substitute for the all-purpose flour.

Storage Solutions: Store muffins in an airtight container at room temperature for up to 2 days, or freeze unfrosted muffins for longer-lasting freshness.

Add Flavor Variations: Don’t hesitate to get creative! Experiment with spices like nutmeg or allspice to enhance the warm flavors of these delicious muffins.

Pumpkin Cinnamon Roll Muffins Variations

Feel free to have fun with these Pumpkin Cinnamon Roll Muffins and make them your own with these thoughtful twists!

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to cater to gluten sensitivities.
• Nutty Delight: Add ½ cup of chopped walnuts or pecans to the batter for a delightful crunch that complements the softness of the muffins.
• Dairy-Free: Use a plant-based milk and coconut oil instead of butter to create a completely dairy-free version.
• Sugar-Free: Swap out granulated sugar for a sugar substitute like erythritol to cut down on the sweetness without sacrificing flavor.
• Spice It Up: Experiment with adding ½ teaspoon of nutmeg or allspice for an extra layer of warm, seasonal flavor.

For a fun unique twist, why not try baking your batter in an 8x8 pan as squares? It's a perfect option for potlucks and sharing!

You could even layer these delicious muffins alongside my Breakfast Egg Muffins for a fantastic brunch that gathers everyone to the table. Happy baking!

Pumpkin Cinnamon Roll Muffins Recipe FAQs

How do I choose the right pumpkin puree?
Absolutely! It's important to use plain canned pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can alter the taste of your muffins. Look for brands that list only “pumpkin” in the ingredients for the best results.

What is the best way to store Pumpkin Cinnamon Roll Muffins?
I recommend storing your muffins in an airtight container at room temperature for up to 2 days. If you're hoping to keep them longer, consider refrigerating them for up to 5 days, ensuring they are well-wrapped to prevent them from drying out.

Can I freeze these muffins, and how do I do it?
Yes! To freeze your Pumpkin Cinnamon Roll Muffins, first, allow them to cool completely. Then, wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be stored like this for up to 3 months. When you're ready to enjoy, simply thaw them in the fridge overnight or warm them in the microwave for about 20-30 seconds. Drizzle the cream cheese glaze just before serving for that fresh-baked taste!

What should I do if my muffins come out too dry?
If your muffins turn out a bit dry, it could be due to overmixing the batter or overbaking them. To avoid this in the future, mix the wet and dry ingredients until just combined and start checking for doneness a minute or two before the recommended baking time. A toothpick inserted into the center should come out clean but moist.

Are these muffins suitable for those with dietary restrictions?
Absolutely! They can easily cater to gluten-free diets by substituting all-purpose flour with a 1:1 gluten-free flour blend. Plus, the recipe is vegetarian-friendly, so everyone can indulge in these delightful treats. Just be mindful of any nut allergies if you add nuts to the batter for extra crunch!

Pumpkin Cinnamon Roll Muffins That Warm Your Heart

Delicious Pumpkin Cinnamon Roll Muffins that blend pumpkin with cinnamon for a warm treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Muffin Base

• 1 cup canned pumpkin puree Ensure it’s plain pumpkin puree, not pie filling.
• ½ cup melted butter Can substitute with vegetable oil for a lighter option.
• ¾ cup granulated sugar Feel free to reduce for a less sweet muffin.
• 1 large egg Binds ingredients together for structure.
• 1 teaspoon vanilla extract Enhances the overall flavor profile.
• 1½ cups all-purpose flour Substitute with a 1:1 gluten-free flour blend if desired.
• 1 teaspoon baking soda Serves as a leavening agent for muffin rise.
• 1 teaspoon baking powder Adds additional leavening for fluffiness.
• ½ teaspoon salt Balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon Infuses warmth and fall flavor.

For the Cinnamon Swirl

• ¼ cup melted butter Adds a rich depth to the swirl.
• ¼ cup brown sugar Contributes moisture and depth.
• 1 teaspoon ground cinnamon Complements the muffin's overall taste.

For the Cream Cheese Glaze

• ½ cup powdered sugar Provides sweetness for glazing.
• ½ teaspoon vanilla extract Acts as a flavor enhancer for the glaze.
• 2–3 tablespoons milk Adjusts the glaze's consistency.

Equipment

• Muffin tin
• Mixing Bowl
• Whisk

Method

 

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease each cup.
2. In a large bowl, combine the wet ingredients: pumpkin puree, melted butter, sugar, egg, and vanilla extract.
3. In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and ground cinnamon.
4. Gradually add the dry ingredients into the wet mixture and stir gently until just combined.
5. In a small bowl, mix the ingredients for the cinnamon swirl until you have a thick paste.
6. Scoop batter into the muffin tin, filling each liner about two-thirds full, then add a dollop of cinnamon mixture on top.
7. Swirl the cinnamon mixture into the batter using a toothpick or skewer.
8. Bake in the preheated oven for 20-25 minutes until golden brown; a toothpick inserted should come out clean.
9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Whisk together the ingredients for the cream cheese glaze until smooth and pourable.
11. Drizzle the glaze over the cooled muffins before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 160IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

These muffins are perfect for busy mornings or a sweet afternoon treat, with gluten-free options available.

Tried this recipe?

Let us know how it was!

As the leaves begin to change and the air turns crisp, nothing beats the cozy aroma of baking wafting through my kitchen. Today, I’m excited to share my Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze, a delightful twist that marries the warm, earthy flavor of pumpkin with the comforting spice of cinnamon. These muffins are a quick triumph, baking in less than 30 minutes, making them perfect for busy mornings or a sweet afternoon treat. Plus, they’re vegetarian-friendly and offer a gluten-free option for those who need it. Imagine indulging in a soft, fluffy muffin topped with a luscious cream cheese glaze—pure bliss! Ready to fill your kitchen with fall vibes and treat your taste buds? Let’s dive into this recipe!

Why choose Pumpkin Cinnamon Roll Muffins?

Irresistible Aroma: The moment these muffins bake, your kitchen will be filled with a fragrant hug of pumpkin and cinnamon, inviting everyone to gather around.

Quick & Easy: With just under 30 minutes from start to finish, these muffins are perfect for busy mornings or last-minute gatherings.

Soft & Fluffy: Each bite delivers a moist texture, thanks to the pumpkin, making these muffins an absolute delight with coffee or tea.

Versatile Options: Whether you need them gluten-free or want to whip them up in an 8x8 pan for easy squares, this recipe adapts beautifully.

Sweet Glaze: The cream cheese glaze isn’t just an earthy finish; it's a velvety touch that elevates the flavors and brings everyone to the table.

Imagine enjoying these treats alongside Breakfast Egg Muffins for a perfect brunch spread that your guests will rave about!

Pumpkin Cinnamon Roll Muffin Ingredients

For the Muffin Base
• 1 cup canned pumpkin puree – Adds rich moisture and flavor; ensure it’s plain pumpkin puree, not pie filling.
• ½ cup melted butter – Enriches texture; can substitute with vegetable oil for a lighter option.
• ¾ cup granulated sugar – Provides sweetness; feel free to reduce for a less sweet muffin.
• 1 large egg – Binds ingredients together for structure.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile.
• 1½ cups all-purpose flour – Provides structural integrity; substitute with a 1:1 gluten-free flour blend if desired.
• 1 teaspoon baking soda – Serves as a leavening agent for muffin rise.
• 1 teaspoon baking powder – Adds additional leavening for that perfect fluffiness.
• ½ teaspoon salt – Balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon – Infuses warmth and that unmistakable fall flavor.

For the Cinnamon Swirl
• ¼ cup melted butter – Adds a rich depth to the swirl.
• ¼ cup brown sugar – Contributes moisture and a deeper flavor profile.
• 1 teaspoon ground cinnamon – Complements the muffin's overall taste beautifully.

For the Cream Cheese Glaze
• ½ cup powdered sugar – Provides the necessary sweetness for glazing.
• ½ teaspoon vanilla extract – Acts as a flavor enhancer for the glaze.
• 2–3 tablespoons milk – Adjusts the glaze's consistency; add more for a thinner texture.

These Pumpkin Cinnamon Roll Muffins not only bring the coziness of fall into your kitchen but also offer a delectable experience with every bite!

Step‑by‑Step Instructions for Pumpkin Cinnamon Roll Muffins

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare a muffin tin by lining it with muffin liners, ensuring you have everything ready for your delightful Pumpkin Cinnamon Roll Muffins.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of melted butter, ¾ cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract. Whisk these ingredients together until smooth and well-blended—this will form a rich base for your muffins.

Step 3: Combine the Dry Ingredients
In another bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This dry mix will provide the essential structure and flavor for your Pumpkin Cinnamon Roll Muffins, so ensure there are no lumps.

Step 4: Mix the Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix—the batter should be slightly lumpy, which ensures soft, fluffy muffins that capture the warmth of fall.

Step 5: Prepare the Cinnamon Swirl
In a small bowl, mix together ¼ cup of melted butter, ¼ cup of brown sugar, and 1 teaspoon of ground cinnamon. This sweet cinnamon swirl will add an irresistible layer of flavor to your muffins, enhancing their cozy taste with every bite.

Step 6: Fill the Muffin Tins
Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each liner about halfway. Spoon a small amount of the cinnamon mixture on top of each muffin before gently swirling it into the batter with a toothpick or a knife to create a beautiful cinnamon swirl.

Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20–25 minutes. Look for a golden brown top and insert a toothpick into the center of a muffin—if it comes out clean, your Pumpkin Cinnamon Roll Muffins are perfectly baked and ready to shine.

Step 8: Cool the Muffins
Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Carefully transfer the muffins to a wire rack to cool completely, allowing them to maintain their soft and tender texture as they finish cooling.

Step 9: Make the Cream Cheese Glaze
In a medium bowl, whisk together ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2–3 tablespoons of milk until smooth. Adjust the milk to get your desired glaze consistency—thinner for a more drizzly effect or thicker for a bold topping.

Step 10: Drizzle the Glaze
Once the muffins are completely cool, drizzle the cream cheese glaze generously over the top of each muffin. This sweet finishing touch adds an extra layer of delight to your already scrumptious Pumpkin Cinnamon Roll Muffins, making them irresistible to anyone who takes a bite.

How to Store and Freeze Pumpkin Cinnamon Roll Muffins

Room Temperature: Store your Pumpkin Cinnamon Roll Muffins in an airtight container for up to 2 days. This keeps them fresh while ensuring you can enjoy that lovely cinnamon flavor each morning.

Fridge: If you prefer to extend freshness, keep the muffins in the fridge for up to a week. Just ensure they're well-wrapped to avoid drying out.

Freezer: Freeze unfrosted muffins tightly wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature or microwave for a quick warm-up.

Reheating: When ready to enjoy, reheat the muffins in the microwave for about 15-20 seconds or until warm. Add the cream cheese glaze just before serving for that fresh-baked taste!

What to Serve with Pumpkin Cinnamon Roll Muffins

Choosing the perfect accompaniments can elevate the joy of savoring these delightful treats at home.

• Fresh Fruit Salad: Bright and refreshing, a mix of seasonal fruits adds a light contrast to the sweetness of the muffins. The natural sugars will complement the muffins beautifully.

• Creamy Yogurt Parfait: Layer yogurt, granola, and fruit for a satisfying breakfast or snack. The creamy texture pairs wonderfully with the fluffy muffins, while the granola adds a satisfying crunch.

• Warm Spiced Tea: Enjoy a cup of chai or spiced herbal tea to enhance the cozy flavors of the muffins. The aromatic spices in the tea will harmonize perfectly with the pumpkin and cinnamon notes.

• Maple Syrup Drizzle: A simple drizzle of pure maple syrup can add an extra touch of sweetness and richness. It’s a delightful pairing that evokes a warm, homestyle breakfast feel.

• Nutty Granola: Sprinkle some homemade or store-bought granola on top for added texture and crunch. The nuttiness will contrast well with the soft muffins, making each bite interesting.

• Caramel Sauce: For those with a sweet tooth, a drizzle of warm caramel sauce adds indulgence. This luscious addition will cater to chocolate lovers and make for an irresistible treat.

• Coffee or Latte: Pairing with your favorite coffee drink seals the deal for a comforting breakfast experience. The rich flavors of roasted coffee complement the sweet, warm spices of the muffins beautifully.

• Cheese Platter: A selection of mild cheeses can introduce a savory element to balance the muffins’ sweetness. Opt for creamy brie or sharp cheddar for a sophisticated touch at your gatherings.

Pumpkin Cinnamon Roll Muffins Variations

Feel free to explore these creative twists to personalize your Pumpkin Cinnamon Roll Muffins and suit your taste buds!

• Gluten-Free: Use a 1:1 gluten-free flour blend for a delicious alternative that everyone can enjoy.

• Lower Sugar: Reduce the granulated sugar to ½ cup for a less sweet muffin without compromising flavor.

• Cinnamon-Free: For a unique twist, omit the cinnamon and substitute with nutmeg or ginger for a fresh flavor profile.

• Pecan Topping: Add a sprinkle of chopped pecans on top of the batter before baking for a delightful crunch.

• Pumpkin Chocolate Chip: Mix in ½ cup of semi-sweet chocolate chips for a scrumptious combination reminiscent of fall treats.

• Make Muffin Squares: Instead of muffins, pour the batter into an 8x8 baking pan for easy pumpkin cinnamon roll squares that are perfect for sharing.

• Coconut Glaze: Swap the cream cheese glaze for a coconut milk glaze, mixing coconut milk and powdered sugar for a tropical delight.

• Cinnamon Swirl Upgrade: Enhance the cinnamon swirl with a splash of maple syrup for a deeper, richer flavor.

For a breakfast option that complements these muffins, don't forget to check out my Breakfast Egg Muffins for another delightful recipe!

Make Ahead Options

These Pumpkin Cinnamon Roll Muffins are perfect for meal prep enthusiasts looking to save time during busy mornings! You can mix the muffin batter and store it in the refrigerator for up to 24 hours before baking, ensuring freshness while allowing flavors to meld. Alternatively, you can prepare the cinnamon swirl mixture in advance and refrigerate it, grabbing it when you're ready to bake. For longer storage, the baked muffins can be frozen without glaze for up to 3 months. When ready to enjoy, simply reheat the muffins in the oven for a few minutes and drizzle with the cream cheese glaze before serving—just as delightful and comforting as if they were fresh out of the oven!

Expert Tips for Pumpkin Cinnamon Roll Muffins

• Use Fresh Ingredients: Make sure your baking powder and baking soda are fresh for optimal rise and fluffiness in your Pumpkin Cinnamon Roll Muffins.

• Don’t Overmix: Stir the batter gently when combining wet and dry ingredients to avoid tough muffins. A few lumps are perfectly fine!

• Perfect Swirl: Add the cinnamon swirl mixture on top of the batter but don’t fully mix it in; a gentle swirl creates those beautiful, distinct cinnamon pockets.

• Cooling Time: Allow muffins to cool in the pan for a few minutes before transferring to a wire rack. This helps retain moisture and ensures they remain soft.

• Glaze Consistency: For a thicker glaze, use less milk; for a drippy effect, add more. Adjust until you reach your preferred consistency for your muffins.

• Storage Lessons: Store in an airtight container at room temperature for 2 days or freeze for longer freshness. Enjoy the taste of fall any time!

Pumpkin Cinnamon Roll Muffins Recipe FAQs

How do I choose the best pumpkin puree for this recipe?
Absolutely! Make sure to use plain canned pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. Look for brands that list only pumpkin on the label, ensuring that you get the rich, natural flavor and moisture that these muffins need.

What’s the best way to store Pumpkin Cinnamon Roll Muffins?
You can keep your Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week, always ensuring they are well-wrapped to prevent them from drying out.

Can I freeze Pumpkin Cinnamon Roll Muffins, and how?
Yes, you can! To freeze your muffins, first allow them to cool completely. Wrap each unfrosted muffin tightly in plastic wrap, then place them in a freezer-safe bag. They will stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature or microwave for about 15-20 seconds until warmed through.

What if my muffins turn out too dense? How can I fix it next time?
Very! If your muffins come out dense, it might be due to overmixing the batter. Gently stir the wet and dry ingredients until just combined; a few lumps are okay! Additionally, double-check the freshness of your baking powder and baking soda, as expired leavening agents can cause poor rise.

Can I adjust the recipe for food allergies?
Definitely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend for gluten-free options. If you have a dairy allergy, replace the butter with a dairy-free alternative, like coconut oil or a plant-based spread. Always read ingredient labels carefully to avoid allergens.

What’s the best way to enjoy these muffins?
These Pumpkin Cinnamon Roll Muffins are delightful served warm on their own or paired with a cup of coffee or tea. You can also enjoy them as an afternoon snack, and I often make them to share at brunch gatherings. The combination of flavors will surely bring a smile to everyone at your table!

Pumpkin Cinnamon Roll Muffins You'll Crave This Fall

Deliciously fluffy Pumpkin Cinnamon Roll Muffins infused with warm cinnamon and pumpkin, perfect for breakfast or a sweet snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Cooling Time 5 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Muffin Batter

• 1 cup canned pumpkin puree Ensure you use plain pumpkin puree, not pie filling.
• ½ cup melted butter Can be substituted with vegetable oil for a lighter option.
• ¾ cup granulated sugar Consider reducing if you prefer a less sweet muffin.
• 1 large egg Binds the ingredients together for structure.
• 1 teaspoon vanilla extract Enhances the overall flavor profile.
• 1½ cups all-purpose flour Substitute with a 1:1 gluten-free flour blend for gluten-free options.
• 1 teaspoon baking soda Acts as a leavening agent for muffin rise.
• 1 teaspoon baking powder Provides additional leavening to ensure fluffiness.
• ½ teaspoon salt Balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon Adds warmth and the quintessential fall flavor.

Cinnamon Swirl

• ¼ cup melted butter Brings richness to the swirl.
• ¼ cup brown sugar Adds moisture and depth, perfect for that cinnamon flavor.
• 1 teaspoon ground cinnamon Complements the muffins.

Cream Cheese Glaze

• ½ cup powdered sugar Provides sweetness for the glaze.
• ½ teaspoon vanilla extract Enhances the glaze flavor.
• 2–3 tablespoons milk Adjust for glaze consistency.

Equipment

• Oven
• Muffin tin
• Mixing bowls
• Whisk
• Spatula
• measuring cups
• Measuring Spoons

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the wet ingredients: pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract until smooth.
3. In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and ground cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5. In a small bowl, mix the cinnamon swirl ingredients until smooth.
6. Scoop the muffin batter into the prepared muffin tin and add the cinnamon swirl mixture on top, swirling gently.
7. Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
9. Whisk together the cream cheese glaze ingredients until smooth and drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Use fresh ingredients for optimal rise. Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer freshness.

Tried this recipe?

Let us know how it was!

As the golden leaves begin to fall, the warmth of cinnamon and pumpkin fills my kitchen with a familiar sense of comfort. There’s something truly magical about these Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze—they perfectly blend the cozy essence of autumn into a fluffy, delightful treat. Not only are they quick to whip up in under 30 minutes, but they also make for a delectable breakfast or a sweet afternoon snack that everyone will love. And with options for gluten-free flour, these muffins are versatile enough to accommodate everyone at your table. Ready to fill your home with irresistible aromas and gather round for a taste of fall? Let’s dive into the recipe!

Why are Pumpkin Cinnamon Roll Muffins a must-try?

Irresistible aroma: These muffins fill your kitchen with the warm scents of cinnamon and pumpkin as they bake, creating an inviting atmosphere for family and friends.
Quick and easy: With just 30 minutes of prep and bake time, you'll have a homemade treat ready in no time, perfect for those busy mornings.
Deliciously fluffy: Each muffin boasts a soft, tender texture, enhanced by the creamy glaze that adds a sweet touch to every bite.
Customizable: Whether you prefer classic flavors or gluten-free options, you're in luck! Swap in gluten-free flour for a diet-friendly twist, making it suitable for all.
Perfect for gatherings: These Pumpkin Cinnamon Roll Muffins are bound to impress at brunch or as an afternoon snack. Pair with your favorite coffee or tea for an even more delightful experience! For another tasty option, check out my Breakfast Egg Muffins.

Pumpkin Cinnamon Roll Muffin Ingredients

For the Muffin Batter
• 1 cup canned pumpkin puree – Adds rich moisture and flavor; ensure you use plain pumpkin puree, not pie filling.
• ½ cup melted butter – Provides fat that enriches texture; can be substituted with vegetable oil for a lighter option.
• ¾ cup granulated sugar – Sweetness; consider reducing if you prefer a less sweet muffin.
• 1 large egg – Binds the ingredients together for structure.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile.
• 1½ cups all-purpose flour – This gives structure to the muffins; substitute with a 1:1 gluten-free flour blend for gluten-free Pumpkin Cinnamon Roll Muffins.
• 1 teaspoon baking soda – Acts as a leavening agent for muffin rise.
• 1 teaspoon baking powder – Provides additional leavening to ensure fluffiness.
• ½ teaspoon salt – Balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon – Adds warmth and the quintessential fall flavor.

For the Cinnamon Swirl
• ¼ cup melted butter – Brings richness to the swirl.
• ¼ cup brown sugar – Adds moisture and depth, perfect for that cinnamon flavor.
• 1 teaspoon ground cinnamon – Complements the muffins, intensifying the cinnamon taste.

For the Cream Cheese Glaze
• ½ cup powdered sugar – Provides sweetness for the glaze.
• ½ teaspoon vanilla extract – Enhances the glaze flavor.
• 2–3 tablespoons milk – Adjusts the glaze consistency; add more for a thinner glaze.

Step‑by‑Step Instructions for Pumpkin Cinnamon Roll Muffins

Step 1: Preheat the Oven and Prepare the Muffin Tin
Begin by preheating your oven to 350°F (175°C). While it warms up, line a muffin tin with paper liners to prevent sticking and make for easy removal later. The aroma of cinnamon and pumpkin will soon fill your kitchen, so get excited for the delicious Pumpkin Cinnamon Roll Muffins that are about to come!

Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of melted butter, ¾ cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract. Use a whisk or a fork to blend everything together until the mixture is smooth and uniform. This rich batter forms the delightful base of your Pumpkin Cinnamon Roll Muffins.

Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This dry mixture adds structure and flavor to the muffins, ensuring they rise beautifully in the oven. Make sure to remove any lumps for the best texture.

Step 4: Incorporate Dry Ingredients into Wet Mixture
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix; some lumps are okay as this will help keep your Pumpkin Cinnamon Roll Muffins tender and fluffy. Set aside the batter for just a moment as you prepare the cinnamon swirl.

Step 5: Prepare the Cinnamon Swirl
In a small bowl, mix together ¼ cup of melted butter, ¼ cup of brown sugar, and 1 teaspoon of ground cinnamon until smooth. This delightful swirl will enhance the muffins with rich, sweet flavors. The complementary cinnamon aroma will start to intensify, beckoning you to move on to the next step.

Step 6: Fill the Muffin Tins
Scoop the batter into the prepared muffin tin, filling each liner about halfway. Then, add a spoonful of the cinnamon mixture on top of each muffin, being generous! Use a toothpick to gently swirl the cinnamon mixture into the batter without fully mixing it in—this will create beautiful cinnamon swirls in your Pumpkin Cinnamon Roll Muffins as they bake.

Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20–25 minutes. You'll know they're done when the tops are golden and a toothpick inserted in the center comes out clean. As they bake, enjoy the heavenly scent wafting through your kitchen, signaling the arrival of deliciousness.

Step 8: Cool the Muffins
Once baked, carefully remove the muffins from the oven and let them cool in the pan for about 5 minutes. This allows them to set slightly. Then, transfer the muffins to a wire rack to cool completely, which will enhance their texture and flavor, preparing them for the final touch.

Step 9: Make the Cream Cheese Glaze
In a small bowl, whisk together ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2 to 3 tablespoons of milk until smooth. Adjust the milk as needed to achieve your desired glaze consistency. This sweet and creamy glaze will be the perfect finish to your Pumpkin Cinnamon Roll Muffins.

Step 10: Drizzle the Glaze
Once the muffins have cooled completely, drizzle the cream cheese glaze generously over the top of each muffin. You can use a spoon or a small zipper bag with the corner snipped off for an easy application. The final touch adds a delightful sweetness that elevates these treats to new heights.

How to Store and Freeze Pumpkin Cinnamon Roll Muffins

Room Temperature: Store your Pumpkin Cinnamon Roll Muffins in an airtight container for up to 2 days. This keeps them fresh while ensuring you can enjoy that lovely cinnamon flavor each morning.

Fridge: If you prefer to extend freshness, keep the muffins in the fridge for up to a week. Just ensure they're well-wrapped to avoid drying out.

Freezer: Freeze unfrosted muffins tightly wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature or microwave for a quick warm-up.

Reheating: When ready to enjoy, reheat the muffins in the microwave for about 15-20 seconds or until warm. Add the cream cheese glaze just before serving for that fresh-baked taste!

Expert Tips for Pumpkin Cinnamon Roll Muffins

• Use Fresh Ingredients: Make sure your baking powder and baking soda are fresh for optimal rise and fluffiness in your Pumpkin Cinnamon Roll Muffins.

• Don’t Overmix: Stir the batter gently when combining wet and dry ingredients to avoid tough muffins. A few lumps are perfectly fine!

• Perfect Swirl: Add the cinnamon swirl mixture on top of the batter but don’t fully mix it in; a gentle swirl creates those beautiful, distinct cinnamon pockets.

• Cooling Time: Allow muffins to cool in the pan for a few minutes before transferring to a wire rack. This helps retain moisture and ensures they remain soft.

• Glaze Consistency: For a thicker glaze, use less milk; for a drippy effect, add more. Adjust until you reach your preferred consistency for your muffins.

• Storage Lessons: Store in an airtight container at room temperature for 2 days or freeze for longer freshness. Enjoy the taste of fall any time!

Pumpkin Cinnamon Roll Muffins: Variations & Substitutions

Feel free to customize these delicious muffins to match your taste and dietary preferences—let the creativity flow!

• Gluten-Free: Use a 1:1 gluten-free flour blend to make these muffins a gluten-free delight without sacrificing texture.

• Less Sweet: Reduce the granulated sugar to ½ cup for a more subtly sweet muffin that still captures that lovely cinnamon-pumpkin essence.

• Dairy-Free: Substitute the milk in the glaze with almond milk or another plant-based milk, and use coconut oil in place of butter for a dairy-free version.

• Flavor Boost: Add a teaspoon of nutmeg or allspice to the dry ingredients for additional warmth and a unique flavor thread running through your muffins.

• Nutty Crunch: Fold in ½ cup of chopped nuts, like pecans or walnuts, into the batter before baking for a delightful texture contrast that adds a bit of crunch.

• Mini Muffins Alternative: Turn this recipe into mini muffins by scooping smaller portions and adjusting the baking time to 12-15 minutes. Perfect for little bites!

• Cinnamon Sugar Topping: Before baking, sprinkle a blend of sugar and cinnamon on top of the muffin batter for an extra sugary crust once baked.

• Swirl Variations: Experiment with a chocolate hazelnut spread or fruit preserves instead of the traditional cinnamon swirl to give your muffins a new twist!

These delightful variations allow you to express your culinary creativity, ensuring everyone can enjoy these pumpkin cinnamon roll muffins. For a fantastic breakfast spread, try them alongside my Breakfast Egg Muffins for a heartwarming morning treat.

What to Serve with Pumpkin Cinnamon Roll Muffins

Indulging in these delightful treats is only the beginning; let’s create a symphony of flavors to complete your cozy feast.

• Creamy Mashed Potatoes: The velvety texture and buttery taste offer a comforting contrast to the muffins, making for a warm, hearty meal.

• Fresh Fruit Salad: A bright, fruity medley adds a refreshing touch, balancing the rich flavors of pumpkin and cinnamon with a sweet crunch.

• Spiced Chai Latte: The aromatic blend of spices in chai enhances the cozy notes of the muffins, providing a warm drink that feels like a hug in a cup.

• Maple-Glazed Bacon: Sweet and savory, the crispy bacon complements the muffins’ sweetness and adds a crispy texture to your brunch plate.

• Pecan Pie Bars: These rich, nutty squares echo those fall flavors, creating a beautiful dessert pairing that will delight your taste buds.

• Herb-Infused Tea: A light herbal tea, like chamomile or mint, cleanses the palate between bites and offers a gentle contrast to the sweetness of the muffins.

• Roasted Butternut Squash: Tender, caramelized squash adds earthy depth and enhances seasonal flavors, creating a wholesome and balanced plate.

• Pumpkin Spice Hot Chocolate: Dive deeper into the fall spirit with this sweet and creamy drink; it’s a luscious treat that pairs beautifully with your muffins!

Make Ahead Options

These Pumpkin Cinnamon Roll Muffins are perfect for busy home cooks looking to save time during hectic mornings! You can prepare the muffin batter up to 24 hours in advance—simply combine the wet and dry ingredients, and store the mixture in an airtight container in the refrigerator. Additionally, the cinnamon swirl mixture can also be prepped ahead and kept in the fridge. When you're ready to bake, just scoop the batter into the muffin tins, swirl in the cinnamon mixture, and bake as directed. To maintain quality, be sure to let the muffins cool completely before storing them; they can be kept in an airtight container for up to 2 days or frozen for longer enjoyment. Enjoy the convenience of homemade treats with minimal effort!

Pumpkin Cinnamon Roll Muffins Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! Make sure to use plain canned pumpkin puree rather than pumpkin pie filling. The latter is often sweetened and spiced, which can throw off the intended flavor of your Pumpkin Cinnamon Roll Muffins.

How should I store the muffins after baking?
You can keep your Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to 2 days. For longer shelf life, consider refrigerating them for up to 4 days. Make sure to wrap them tightly to prevent any drying out.

Can I freeze Pumpkin Cinnamon Roll Muffins?
Very much so! To freeze, allow the muffins to cool completely, then place them in a zip-top bag or airtight container, leaving space for air to escape. They can be safely frozen for up to 3 months. When you’re ready to enjoy, just thaw them overnight in the fridge before warming them in the microwave.

What can I do if the muffins turn out too dense?
Don’t worry; it happens to the best of us! If your muffins come out dense, it might be due to overmixing the batter. To ensure a light texture, combine your wet and dry ingredients just until they're mixed—it's okay if there are some lumps. Next time, gently fold the mixture rather than stirring vigorously.

Are there any dietary considerations for my pets?
No, thanks! While pumpkin can be safe for some pets in moderation, the sugar and spices in these muffins can be harmful. It's always best to keep these treats for human enjoyment only.

Can I use different flours for gluten-free muffins?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend which works wonderfully in these Pumpkin Cinnamon Roll Muffins. Just ensure it's a blend that contains xanthan gum for the best texture!

Delicious Pumpkin Cinnamon Roll Muffins for Cozy Mornings

Enjoy these Pumpkin Cinnamon Roll Muffins, a delightful treat combining the cozy essence of autumn in a fluffy, quick recipe perfect for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Muffin Batter

• 1 cup canned pumpkin puree Ensure you use plain pumpkin puree, not pie filling.
• ½ cup melted butter Can be substituted with vegetable oil for a lighter option.
• ¾ cup granulated sugar Consider reducing if you prefer a less sweet muffin.
• 1 large egg Binds the ingredients together for structure.
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour Substitute with a 1:1 gluten-free flour blend for gluten-free muffins.
• 1 teaspoon baking soda Acts as a leavening agent.
• 1 teaspoon baking powder Provides additional leavening.
• ½ teaspoon salt Balances sweetness.
• 1 teaspoon ground cinnamon Adds warmth and quintessential fall flavor.

For the Cinnamon Swirl

• ¼ cup melted butter Brings richness to the swirl.
• ¼ cup brown sugar Adds moisture and depth.
• 1 teaspoon ground cinnamon Intensifies the cinnamon taste.

For the Cream Cheese Glaze

• ½ cup powdered sugar Provides sweetness for the glaze.
• ½ teaspoon vanilla extract Enhances glaze flavor.
• 2–3 tablespoons milk Adjust for glaze consistency.

Equipment

• Muffin tin
• Mixing bowls
• Whisk
• toothpick

Method

 

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the wet ingredients and mix until smooth.
3. In a separate bowl, whisk together the dry ingredients.
4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
5. In a small bowl, mix the ingredients for the cinnamon swirl.
6. Scoop the muffin batter into the prepared tins, filling each cup about two-thirds full and add the cinnamon mixture on top.
7. Bake for 20–25 minutes until the tops are golden brown and a toothpick comes out clean.
8. Cool the muffins in the tin for a few minutes before transferring to a wire rack.
9. In a bowl, combine the ingredients for the cream cheese glaze until smooth.
10. Drizzle the cream cheese glaze over the cooled muffins.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 180mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Expert Tips: Don’t overmix the batter, use fresh ingredients, let them cool before glazing, and store correctly for best results.

Tried this recipe?

Let us know how it was!

As the leaves turn golden and a crisp breeze dances outside, there’s nothing quite like the warm embrace of freshly baked goods. These Pumpkin Cinnamon Roll Muffins are my go-to recipe for cozy mornings or spontaneous afternoon snacks. Combining the sweet warmth of pumpkin and cinnamon, they create delightful treats that are irresistibly moist, and with under 30 minutes of baking time, your kitchen will soon fill with that comforting autumn aroma. What’s even better is that they come with a creamy glaze that adds just the right touch of sweetness, making them a hit with family and friends. Plus, they can easily be made gluten-free, allowing everyone to enjoy these seasonal marvels. Wouldn't you love to treat yourself to a bite of fall today?

Why are Pumpkin Cinnamon Roll Muffins a must-try?

Warmth and Comfort: You'll feel the essence of fall with every bite of these delightful muffins. Effortless Preparation: With a simple process that takes just 30 minutes from start to finish, it's perfect for busy mornings. Irresistibly Moist: Thanks to the pumpkin, these muffins boast a soft, fluffy texture that keeps you coming back. Flavorful Swirl: The cinnamon swirl elevates each muffin into a delightful treat, while the creamy glaze adds just the right amount of sweetness. Versatile Option: Feel free to indulge in gluten-free variations—everyone deserves a taste of these seasonal sensations! Whether enjoyed warm with a cup of coffee or as an afternoon snack, they are sure to impress, just like these Breakfast Egg Muffins.

Pumpkin Cinnamon Roll Muffin Ingredients

For the Muffins

• 1 cup canned pumpkin puree – Adds rich moisture and flavor; ensure it's plain pumpkin puree, not pie filling.
• ½ cup melted butter – Enriches texture; can substitute with vegetable oil for a lighter option.
• ¾ cup granulated sugar – Provides sweetness; you can reduce the amount for a less sweet muffin.
• 1 large egg – Binds the ingredients together for structure.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile.
• 1½ cups all-purpose flour – Gives structure; can replace it with a 1:1 gluten-free flour blend.
• 1 teaspoon baking soda – Acts as a leavening agent to help the muffins rise.
• 1 teaspoon baking powder – Adds extra fluffiness for the muffins.
• ½ teaspoon salt – Balances sweetness and highlights flavors.
• 1 teaspoon ground cinnamon – Infuses warmth and that lovely fall flavor.

For the Cinnamon Swirl

• ¼ cup melted butter – Adds richness to the cinnamon swirl.
• ¼ cup brown sugar – Contributes moisture and depth of flavor to each bite.
• 1 teaspoon ground cinnamon – Complements the flavor of the muffins.

For the Cream Cheese Glaze

• ½ cup powdered sugar – Provides sweetness; perfect for glazing.
• ½ teaspoon vanilla extract – Acts as a flavor enhancer in the glaze.
• 2–3 tablespoons milk – Adjusts the consistency of the glaze; add more for a thinner glaze.

Step‑by‑Step Instructions for Pumpkin Cinnamon Roll Muffins

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C), filling your kitchen with comforting warmth. Prepare a muffin tin by lining it with paper liners, which will prevent the muffins from sticking and make cleanup a breeze. Set the tin aside as you gather to mix together the pumpkin cinnamon roll muffin ingredients.

Step 2: Mix Wet Ingredients
In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of melted butter, ¾ cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract. Use a whisk or spatula to blend these ingredients together until they are smooth and well incorporated. This mixture will serve as the flavorful foundation for your muffins' moist texture.

Step 3: Combine Dry Ingredients
In another bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This dry mixture will help create structure in your muffins. Once combined, make a small well in the center to make it easier to mix with the wet ingredients in the next step.

Step 4: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; you want a moist batter without any dry flour. The resulting batter should be thick and slightly lumpy, which is ideal for your pumpkin cinnamon roll muffins.

Step 5: Prepare the Cinnamon Swirl
In a small bowl, combine ¼ cup of melted butter, ¼ cup of brown sugar, and 1 teaspoon of ground cinnamon. Stir until well blended, creating a rich and fragrant swirl that will elevate the flavor of your muffins. This mixture will add delightful pockets of sweet cinnamon goodness throughout.

Step 6: Fill Muffin Tins
Spoon the prepared muffin batter into the lined muffin tin, filling each cup about two-thirds full. Next, add a dollop of the cinnamon swirl mixture on top of each muffin. Using a toothpick or skewer, gently swirl the cinnamon mixture into the batter to create beautiful marbling while keeping defined pockets of cinnamon.

Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You will know they are ready when the tops are golden and a toothpick inserted in the center comes out clean. Enjoy the enticing aroma of freshly baked pumpkin cinnamon roll muffins filling your home as they bake!

Step 8: Cool the Muffins
Once the muffins are baked, remove the tin from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely. This step ensures they retain moisture while allowing the muffins to set perfectly.

Step 9: Make the Cream Cheese Glaze
In a small bowl, whisk together ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2-3 tablespoons of milk until smooth and glossy. Adjust the milk quantity to reach your desired glaze consistency; a thicker glaze will stay on top, while a thinner one will drizzle down the sides of the muffins.

Step 10: Glaze and Serve
Once the pumpkin cinnamon roll muffins have cooled completely, drizzle the cream cheese glaze over the tops in a sweeping motion. Allow the glaze to set for a moment before serving. These glazed muffins are now ready to be enjoyed warm, perfect for cozy mornings or a delightful afternoon snack!

Make Ahead Options

These Pumpkin Cinnamon Roll Muffins are ideal for meal prep, saving you time on busy mornings! You can prepare the muffin batter and refrigerate it for up to 24 hours, keeping it fresh and ready to bake. Additionally, the cinnamon swirl mixture can be made and stored in the fridge, ensuring all the flavors meld beautifully. If you'd like, you can even bake the muffins in advance and store them unfrosted in an airtight container at room temperature for up to 2 days or freeze them for longer storage. When ready to enjoy, simply reheat the muffins for a few minutes in the oven to restore their delightful softness and drizzle the cream cheese glaze just before serving for that fresh-baked touch.

Pumpkin Cinnamon Roll Muffins Variations

Feel free to get creative with these muffins and tailor them to your taste preferences!

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend, ensuring everyone can enjoy a cozy treat.

• Dairy-Free: Replace melted butter with a non-dairy butter alternative and use almond or coconut milk for the glaze.

• Nutty Crunch: Add ½ cup of chopped walnuts or pecans to the batter for a delightful crunch alongside the soft muffins.

• Spicy Twist: Mix in ½ teaspoon of nutmeg or allspice in addition to the cinnamon for a more robust flavor profile.

• Less Sweet: Omit the cream cheese glaze or reduce the sugar in the batter for a lighter muffin experience.

• Mini Muffins: Use mini muffin tins instead, baking for 12-15 minutes for adorable bite-sized treats perfect for gatherings!

• Pumpkin Cinnamon Roll Squares: Bake in an 8x8 pan instead, and cut into squares for a different serving style that’s still delicious.

Try pairing these muffins with a warm cup of coffee or enjoy them as a delightful afternoon snack alongside a refreshing tea. You might also love indulging in other seasonal delights like Breakfast Egg Muffins for a well-rounded seasonal brunch!

Expert Tips for Perfect Pumpkin Cinnamon Roll Muffins

• Don’t Overmix: Stir the batter just until combined to maintain a tender texture. Overmixing can lead to tough muffins.

• Swirl with Care: When adding the cinnamon swirl, don’t overmix it with the muffin batter. This keeps those delightful pockets of cinnamon intact.

• Check Your Pumpkin: Always use plain canned pumpkin puree, not pumpkin pie filling, which is sweetened and spiced differently.

• Baking Time: Keep an eye on the muffins during the last few minutes of baking. They can quickly go from perfect to overbaked.

• Cool Completely: Allow muffins to cool on a wire rack before drizzling with glaze—this prevents the glaze from melting into the muffins.

• Gluten-Free Option: For gluten-free pumpkin cinnamon roll muffins, simply replace all-purpose flour with a 1:1 gluten-free flour blend.

What to Serve with Pumpkin Cinnamon Roll Muffins

Enjoying these delightful muffins is just the beginning of your cozy autumn experience—let's build a full spread that complements every bite!

• Creamy Mashed Potatoes: Their buttery texture and subtle flavor contrast beautifully with the sweet muffins, making for a comforting meal.

• Spiced Apple Cider: The warm, spiced notes in the cider echo the flavors in the muffins, creating a harmonious beverage pairing to sip and savor.

• Maple-Glazed Carrots: Sweet, tender carrots drizzled with maple syrup harmonize perfectly with the pumpkin spice, adding freshness and color to your table.

• Savory Quiche: A slice of quiche filled with spinach and cheese provides a savory balance to the sweet muffins, ideal for a brunch spread.

• Fall Green Salad: A salad with mixed greens, candied pecans, and dried cranberries brightens up the plate while complementing the muffins' rich flavors.

• Vanilla Ice Cream: Serve warm muffins with a scoop of vanilla ice cream for an indulgent treat that highlights their sweetness and cinnamon swirl.

• Chai Latte: The spiced warmth of chai harmonizes beautifully, echoing the cinnamon notes in the muffins while providing a cozy drink option.

• Dark Chocolate Shavings: Sprinkling dark chocolate over the glaze adds both richness and a touch of sophistication—definite crowd-pleasers!

• Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes pairs perfectly with the muffins, offering a delightful autumnal side.

How to Store and Freeze Pumpkin Cinnamon Roll Muffins

Room Temperature: Keep muffins in an airtight container for up to 2 days to maintain freshness and ensure they stay moist.

Fridge: If you prefer longer storage, you can refrigerate the muffins, but they may dry out quicker. Consume within 4 days.

Freezer: For longer storage, freeze unfrosted muffins wrapped tightly in plastic wrap and then in foil for up to 3 months.

Reheating: To enjoy your pumpkin cinnamon roll muffins, reheat in the microwave for about 15-20 seconds or in an oven at 350°F (175°C) for 5-7 minutes, adding the glaze just before serving for a fresh, delightful taste.

Pumpkin Cinnamon Roll Muffins Recipe FAQs

What kind of pumpkin puree should I use?
Absolutely, it's important to use plain canned pumpkin puree for the best flavor and texture. Avoid pumpkin pie filling, as it contains added sugars and spices that would alter the taste of your muffins.

How should I store my pumpkin cinnamon roll muffins?
You can store your muffins in an airtight container at room temperature for up to 2 days to keep them fresh and moist. If you want to extend their life, refrigerate them, but consume within 4 days to avoid drying out.

Can I freeze pumpkin cinnamon roll muffins?
Very! To freeze your muffins, wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh for up to 3 months. When you're ready to enjoy, reheat them in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.

What should I do if my batter is too thick?
If you find your batter is too thick, it's often due to using too much flour. Gently fold in a little bit of milk, one tablespoon at a time, until you reach a thick yet pourable consistency. Just remember, overmixing can lead to dense muffins!

Are these muffins safe for people with gluten allergies?
The pumpkin cinnamon roll muffins can easily be made gluten-free! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. This ensures that everyone can enjoy these delightful treats without worry.

Delightful Pumpkin Cinnamon Roll Muffins for Cozy Mornings

These Pumpkin Cinnamon Roll Muffins are irresistible, combining pumpkin and cinnamon for a moist treat perfect for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Cooling Time 5 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Muffins

• 1 cup canned pumpkin puree Ensure it's plain pumpkin puree, not pie filling.
• ½ cup melted butter Can substitute with vegetable oil for a lighter option.
• ¾ cup granulated sugar You can reduce the amount for a less sweet muffin.
• 1 large egg Binds the ingredients together for structure.
• 1 teaspoon vanilla extract Enhances overall flavor.
• 1½ cups all-purpose flour Can replace with a 1:1 gluten-free flour blend.
• 1 teaspoon baking soda Acts as a leavening agent.
• 1 teaspoon baking powder Adds extra fluffiness.
• ½ teaspoon salt Balances sweetness.
• 1 teaspoon ground cinnamon Infuses warmth and fall flavor.

For the Cinnamon Swirl

• ¼ cup melted butter Adds richness to the swirl.
• ¼ cup brown sugar Contributes moisture and depth of flavor.
• 1 teaspoon ground cinnamon Complements muffin flavor.

For the Cream Cheese Glaze

• ½ cup powdered sugar Provides sweetness for glazing.
• ½ teaspoon vanilla extract Flavor enhancer in the glaze.
• 2–3 tablespoons milk Adjusts the consistency of the glaze.

Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Spatula

Method

 

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.
2. In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of melted butter, ¾ cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract.
3. In another bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon.
4. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
5. In a small bowl, combine ¼ cup of melted butter, ¼ cup of brown sugar, and 1 teaspoon of ground cinnamon.
6. Spoon the muffin batter into the lined muffin tin, adding a dollop of the cinnamon swirl mixture on top of each muffin.
7. Place the muffin tin in the preheated oven and bake for 20-25 minutes until golden.
8. Remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack.
9. In a small bowl, whisk together ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2-3 tablespoons of milk until smooth.
10. Once cooled, drizzle the cream cheese glaze over the muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 900IUCalcium: 20mgIron: 1mg

Notes

Feel free to replace all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option.

Tried this recipe?

Let us know how it was!