Pumpkin Cinnamon Roll Muffins are little bites of fall magic, packed with soft pumpkin flavor and swirls of cinnamon sugar goodness. They’re like having a cinnamon roll and a muffin all wrapped up together, but quick and easy to make.
I love making these muffins when the weather starts to get cooler because the smell of cinnamon and pumpkin filling the kitchen feels so cozy. Plus, they’re perfect for breakfast or an afternoon snack with a cup of coffee or tea. I always make a few extra because they disappear fast around here!
A little tip I like is to swirl the cinnamon sugar well in the batter so every bite has that lovely sweetness and spice. These muffins remind me of lazy weekend mornings when you just want something warm, soft, and happy to start your day. They’re simple but bring such a good feeling!
Key Ingredients & Substitutions
Pumpkin puree: Canned pumpkin works great and is easy to find. If you want, you can use fresh cooked pumpkin, but be sure it’s smooth and not watery. This adds moisture and that classic fall flavor.
Spices: Cinnamon is the star here, with nutmeg, cloves, and ginger adding warmth. If you don’t have all the spices, pumpkin pie spice mix is a good shortcut.
Sugars: Brown sugar adds a deep, caramel-like sweetness, complementing the pumpkin well. You could swap part of it with coconut sugar for a subtle difference.
Oil: Vegetable oil keeps muffins moist. You can use melted coconut oil or even applesauce (for less fat) if you prefer.
Milk: Any milk works—dairy or plant-based. Almond milk is a nice subtle choice that won’t change the flavor too much.
How Do You Create the Perfect Cinnamon Swirl in Each Muffin?
The cinnamon swirl makes these muffins special. Here’s how to get it just right:
- Spoon half the batter into each muffin cup first.
- Drizzle melted butter over the batter, then sprinkle the cinnamon sugar mix evenly on top.
- Add the rest of the batter carefully, so you don’t disturb the cinnamon layer too much.
- Top again with a little melted butter and cinnamon sugar for extra swirl and crunch.
- Use a toothpick or skewer to gently swirl the layers together—just a few twists are enough.
Taking your time here ensures each muffin has that lovely, marbled cinnamon flavor inside without mixing the batter completely. This swirl is what makes these muffins feel like cinnamon rolls but in an easy, grab-and-go form.
Equipment You’ll Need
- Muffin tin – essential for shaping your muffins perfectly and evenly baking them.
- Mixing bowls – use one for dry ingredients and one for wet to keep things organized and easy to mix.
- Whisk – great for blending wet ingredients smoothly and evenly.
- Spoon or spatula – to gently fold ingredients without overmixing the batter.
- Toothpick or skewer – perfect for swirling the cinnamon sugar layers in each muffin.
- Cooling rack – lets your muffins cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts for crunch and a toasty flavor.
- Mix in some mini chocolate chips for a sweet surprise that pairs nicely with pumpkin.
- Swap the cinnamon swirl for a maple cinnamon version by adding a little maple syrup to the cinnamon sugar mix.
- Stir in dried cranberries or raisins for a chewy, tangy contrast to the sweet batter.
Pumpkin Cinnamon Roll Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Cinnamon Swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
Preparing and baking these tasty muffins takes about 35 minutes total: around 15 minutes to mix and assemble, 18-22 minutes for baking, plus a few minutes to cool before glazing.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well so muffins don’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set this aside for later.
3. Combine Wet Ingredients:
In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and milk until smooth and well combined.
4. Bring Batter Together:
Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix or muffins can be tough.
5. Make Cinnamon Swirl:
Mix brown sugar and cinnamon in a small bowl. Keep melted butter ready close by.
6. Layer Muffins:
Spoon half of the batter evenly into the muffin cups. Drizzle some melted butter over this, then sprinkle cinnamon sugar on top.
Add the remaining batter over the swirl and again drizzle butter and sprinkle cinnamon sugar to create those layers.
7. Create the Swirls:
Use a toothpick or skewer to gently swirl the layers, creating a pretty marbled cinnamon look without mixing everything together.
8. Bake:
Bake for 18-22 minutes. Start checking at 18 minutes by inserting a toothpick in the center; if it comes out clean, the muffins are done.
9. Cool:
Let muffins cool in the pan for 5 minutes, then move them to a cooling rack so they don’t get soggy.
10. Prepare Glaze & Decorate:
Mix powdered sugar, vanilla, and milk in a small bowl. Add milk slowly until the glaze is smooth and pourable. Drizzle over the cooled muffins.
Enjoy your soft and fluffy Pumpkin Cinnamon Roll Muffins with a warm cinnamon swirl and sweet vanilla glaze—perfect for sharing or savoring anytime!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just cook and puree fresh pumpkin until smooth before measuring 1 cup for the recipe. Make sure it’s not watery to keep the muffins moist and flavorful.
Can I Substitute the Vegetable Oil?
Absolutely. You can use melted coconut oil, canola oil, or even applesauce for a lighter option. Just keep in mind that applesauce may make the muffins a bit denser.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the fridge for up to a week or freeze them for up to 2 months.
Can I Make These Muffins Ahead of Time?
Yes! Prepare and assemble the batter up to the swirling step, then refrigerate for up to 24 hours before baking. Just add a couple extra minutes to the baking time if chilled.