There’s something magical about the moment cinnamon and pumpkin meet in the oven. The air fills with warm spice, and your kitchen becomes the coziest corner of fall. That’s what happened the first time I made these pumpkin cinnamon roll muffins. My husband, who has a radar for baked goods cooling on the counter, popped one into his mouth while they were still warm. His eyes widened, and that was it; another recipe added to our regular fall rotation.
These muffins have the gooey swirl of a cinnamon roll and the moist crumb of a perfect pumpkin muffin. They’re easier than cinnamon rolls but just as satisfying, and perfect for brunch, dessert, or sneaky kitchen snacking.
Table of Contents
Why You’ll Love This Pumpkin Muffin Recipe
These pumpkin cinnamon muffins are the best of both worlds; soft, moist muffins infused with pumpkin spice and a rich cinnamon swirl that channels everything we love about classic cinnamon rolls. You don’t need yeast, fancy techniques, or a mixer. They come together in one bowl and bake in under 25 minutes.
They’re freezer-friendly, easy to double, and ideal for sharing. Whether you’re meal-prepping fall breakfasts or prepping for a cozy weekend with family, these are your go-to muffins. For even more pumpkin joy, try them alongside these Pumpkin Cheesecake Truffles for the ultimate autumn dessert tray.
Print
Pumpkin Cinnamon Roll Muffins
These pumpkin cinnamon roll muffins are the ultimate fall mashup; moist, fluffy pumpkin muffins with a gooey cinnamon swirl.
- Total Time: 32 mins
- Yield: 12 muffins 1x
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin purée
2 large eggs
½ cup melted butter (or oil)
1 tsp vanilla extract
⅓ cup brown sugar (for cinnamon swirl)
1 tsp cinnamon (for cinnamon swirl)
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a muffin pan.
2. Whisk together pumpkin purée, eggs, melted butter, and vanilla.
3. In a separate bowl, mix flour, baking soda, baking powder, salt, and pumpkin spice.
4. Add dry ingredients to wet and stir until just combined.
5. Fill muffin cups halfway, add a spoonful of cinnamon sugar, then top with more batter.
6. Use a toothpick to swirl cinnamon sugar through the batter.
7. Bake for 20–22 minutes until a toothpick comes out clean.
8. Cool for 5 minutes in the pan, then transfer to wire rack.
Notes
Add a glaze for extra sweetness: mix ½ cup powdered sugar with 1 tbsp milk.
To freeze, let muffins cool completely and store in an airtight container for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Ingredients for Pumpkin Cinnamon Roll Muffins
You don’t need anything fancy. Here’s what you’ll need from your pantry and fridge:
| Dry Ingredients | Wet Ingredients |
|---|---|
| 1 ¾ cups all-purpose flour | 1 cup pumpkin purée |
| 1 tsp baking powder | 2 large eggs |
| ½ tsp baking soda | ½ cup melted butter (or oil) |
| ½ tsp salt | ⅓ cup brown sugar (for cinnamon swirl) |
| 1 tbsp pumpkin pie spice | 1 tsp vanilla extract |
For the cinnamon swirl, you’ll just mix brown sugar and cinnamon. Simple and addictive, kind of like the swirl in these Apple Cinnamon Rolls.
How to Make Pumpkin Cinnamon Muffins (Step-by-Step)
- Preheat oven to 350°F (175°C). Line or grease a muffin pan.
- In a large bowl, whisk together the pumpkin purée, eggs, melted butter, and vanilla.
- In a separate bowl, mix flour, baking soda, baking powder, salt, and pumpkin spice.
- Add dry ingredients to the wet and stir until just combined.
- Fill muffin cups halfway. Add a spoonful of cinnamon sugar mixture in the center. Top with remaining batter.
- Use a toothpick to swirl the cinnamon sugar gently.
- Bake for 20–22 minutes until golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack.
Serve warm with a glaze if you like, but honestly, they don’t need it. Pair with hot coffee and this Pumpkin French Toast Casserole for a cozy weekend brunch.
Tips and Tasty Variations
- Make it gluten-free by swapping in a 1:1 gluten-free flour mix, it works beautifully, just like in this Gluten-Free Pumpkin Oatmeal Bake.
- Add a glaze: Mix ½ cup powdered sugar with 1 tbsp milk for a simple drizzle.
- Make it a loaf: Pour the batter into a loaf pan and extend the bake time to about 40–45 minutes.
- Use cream cheese swirl: Combine 4 oz cream cheese with 2 tbsp sugar and 1 tsp vanilla. Swirl into each muffin for a cheesecake twist, like in our Pumpkin Pie Cheesecake.
Want even more fall flavor ideas? You might love these Apple Pumpkin Streusel Muffins for a fruity twist.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling is pre-sweetened and spiced. Stick with pure pumpkin purée for best results.
How do I store these muffins?
Store them in an airtight container at room temp for up to 3 days, or freeze for up to 2 months.
Can I double the recipe?
Absolutely! This recipe doubles beautifully if you’re baking for a crowd.
Are these muffins sweet enough for dessert?
Yes, thanks to the cinnamon swirl. You can make them extra indulgent by adding a glaze or frosting; think mini cinnamon roll vibes.
Final Thoughts
These pumpkin cinnamon roll muffins are everything fall dreams are made of cozy, spiced, tender, and filled with that signature cinnamon swirl. You don’t need to wait for a special occasion; bake them on a Tuesday and suddenly it feels like the weekend. They’re one of those recipes you’ll make once and keep making again and again.
Looking for something extra indulgent? Try serving them warm alongside these Pumpkin Spice Roll Cake, it’s like autumn wrapped in sugar and spice.
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
