These Pumpkin Cinnamon Roll Muffins are everything you love about a gooey cinnamon roll—swirled with brown sugar and cinnamon—but baked in muffin form with soft, pumpkin-spiced dough. They’re rich, cozy, and perfect for when you want that cinnamon roll flavor without spending hours making yeast dough.
🧂 What You’ll Need
Muffins:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
Cinnamon Swirl Filling:
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 3 tbsp unsalted butter (melted)
Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
💛 Why I Love This Recipe
I love these muffins because they give you all the flavor and texture of a cinnamon roll, but you don’t have to deal with yeast, rising times, or rolling dough. The pumpkin adds a seasonal twist and makes them extra moist.
- Soft, tender crumb with gooey cinnamon layers
- Easy, no-yeast recipe
- Stays moist for days thanks to the pumpkin
- Warm, cozy spice flavor perfect for fall mornings
🍽️ Servings + Time
- Serves: 12 muffins
- Prep time: 15 minutes
- Bake time: 18–20 minutes
- Total time: ~35 minutes
📊 Macros (Per muffin – approx.)
- Calories: 270
- Protein: 3g
- Carbs: 36g
- Fat: 12g
🔬 Why This Recipe Works (Quick Science)
Pumpkin puree adds moisture and natural sweetness, helping keep the crumb tender. The swirl of butter, sugar, and cinnamon melts during baking, creating ribbons of gooey filling. The glaze adds sweetness and a bakery-style finish.
⚠️ Common Mistakes
- Overmixing the batter: Makes muffins dense instead of fluffy.
- Not layering the cinnamon sugar properly: Can cause uneven swirls.
- Overbaking: Dries out the muffins and loses that gooey texture.
🍴 What to Serve With
- Hot coffee or chai latte
- Fresh fruit salad
- A dollop of whipped cream on the side
❓ FAQ
Can I make them ahead?
Yes—store in an airtight container at room temperature for up to 3 days.
Can I freeze them?
Yes—wrap individually and freeze for up to 2 months.
Can I make them dairy-free?
Yes—use plant-based milk and vegan butter.
Can I use fresh pumpkin?
Yes—just roast, puree, and drain well before using.
👨🍳 How to Make Pumpkin Cinnamon Roll Muffins
Step 1: Mix the Dry Ingredients
In a large bowl, whisk 2 cups 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 until well combined.
Step 2: Mix the Wet Ingredients
In another bowl, whisk 1 cup pumpkin puree, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup vegetable oil, 2 eggs, 1/4 cup milk, and 1 tsp vanilla extract until smooth.
Step 3: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and gently fold until just combined.
Step 4: Make the Cinnamon Swirl
In a small bowl, mix 1/2 cup brown sugar, 1 tbsp cinnamon, and 3 tbsp melted butter until combined.
Step 5: Layer Batter and Cinnamon Swirl
Spoon a small amount of batter into each lined muffin cup, add a spoonful of cinnamon swirl, then top with more batter. Swirl gently with a toothpick.
Step 6: Bake
Bake in a preheated 350°F oven for 18–20 minutes, or until a toothpick comes out clean.
Step 7: Glaze
In a small bowl, whisk 1/2 cup powdered sugar, 1–2 tbsp milk, and 1/2 tsp vanilla extract until smooth. Drizzle over warm muffins.
