Pumpkin Cinnamon Roll Muffins bring together the best of two breakfast favorites in one easy, handheld treat. These muffins are soft and fluffy with the warm, comforting flavors of pumpkin and cinnamon swirled throughout, giving you that classic cinnamon roll taste with a fall twist.
I love making these muffins when the weather starts to cool down because the pumpkin adds a cozy touch that feels just right for the season. The cinnamon swirl inside each muffin feels like a little surprise, and I find myself sneaking more than one for a quick snack or breakfast on the go.
My favorite way to enjoy these is fresh out of the oven with a bit of cream cheese frosting lightly spread on top. They’re perfect for sharing with friends or enjoying with a cup of coffee while curled up with a good book. These muffins are sure to brighten any morning with their sweet, spicy flavors.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree (not pie filling) for the best texture and flavor. You can substitute with homemade pumpkin puree or even sweet potato puree if you prefer a slightly different taste.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger brings classic fall flavors. Feel free to adjust the amounts or use pumpkin pie spice as a convenient substitute.
Sugars: Both granulated and brown sugar add sweetness and moisture. Brown sugar especially adds a nice depth due to its molasses content. Coconut sugar can work too for a less refined option.
Vegetable Oil: I prefer neutral oil here for moisture. You can swap for melted butter or even applesauce for a lighter option, though the texture may change slightly.
Cinnamon Swirl: The swirl uses melted butter, brown sugar, and cinnamon for that gooey cinnamon roll feel. For a dairy-free version, use vegan butter or coconut oil.
Glaze: Powdered sugar glaze is simple and adds sweetness. If you want cream cheese frosting instead, it’s also a delicious topping that pairs well with pumpkin.
How Do You Create a Beautiful Cinnamon Swirl in Muffins?
Getting the swirl just right is key for that cinnamon roll vibe. Here’s how to do it easily:
- Fill muffin cups halfway with batter first.
- Drop a teaspoon of the cinnamon swirl mixture over the batter.
- Add more batter on top to nearly fill the cup.
- Use a toothpick or skewer to gently swirl the cinnamon mix through the batter. Don’t overdo it—just a few gentle circles to create a marbled look.
This technique ensures the cinnamon isn’t just layered on top but spreads nicely inside each muffin. Take your time with the swirling for the best results!
Equipment You’ll Need
- Muffin tin – essential for shaping your muffins perfectly and baking them evenly.
- Muffin liners or non-stick spray – makes removing muffins easy and keeps your tin clean.
- Mixing bowls – at least two: one for dry ingredients and one for wet ingredients to keep mixing simple and neat.
- Whisk or spoon – for blending ingredients smoothly without overmixing.
- Toothpick or skewer – perfect for creating the cinnamon swirl inside each muffin.
- Measuring cups and spoons – for accurate ingredient amounts which is key to baking success.
Flavor Variations & Add-Ins
- Swap pumpkin puree with mashed sweet potatoes for a milder, naturally sweet twist.
- Add chopped walnuts or pecans to the cinnamon swirl for a crunchy texture contrast.
- Mix mini chocolate chips into the batter to add a sweet surprise in every bite.
- Use maple syrup in the glaze instead of vanilla extract for a richer fall flavor.
How to Make Pumpkin Cinnamon Roll Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Time You’ll Need
This recipe takes about 10 minutes of preparation time and 18-22 minutes of baking. Allow a few minutes to cool and drizzle the glaze before serving. So overall, you’re looking at roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prep and Mix Dry Ingredients:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well blended.
2. Combine Wet Ingredients:
In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
3. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together just until combined—don’t overmix, or your muffins might turn out tough.
4. Prepare the Cinnamon Swirl:
In a small bowl, mix the brown sugar, ground cinnamon, and melted butter to create the cinnamon swirl filling.
5. Assemble the Muffins:
Fill each muffin cup about halfway with batter, then drop approximately 1 teaspoon of cinnamon swirl mixture on top. Add more batter until each cup is three-quarters full. Use a toothpick or skewer to gently swirl the cinnamon mixture through the batter, creating a lovely marbled effect.
6. Bake:
Bake the muffins for 18-22 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove them from the oven and let them cool slightly.
7. Make and Add the Glaze:
While the muffins cool, whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable. Drizzle it over the warm muffins for a sweet finishing touch.
8. Serve and Enjoy:
Enjoy these muffins warm or at room temperature. The soft pumpkin flavor combined with the cinnamon swirl and vanilla glaze makes for a perfect cozy treat!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first. Make sure it’s cooked and smooth before measuring 1 cup for the recipe. Keep in mind fresh pumpkin can have a higher water content, so you might want to drain any excess moisture.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature or warm in the microwave before serving.
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure it contains xanthan gum or add some to help maintain the muffin’s structure.
Is There a Dairy-Free Option for the Cinnamon Swirl and Glaze?
Yes, swap the unsalted butter with a dairy-free margarine or coconut oil. For the glaze, use plant-based milk like almond or oat milk to keep it dairy-free while maintaining a smooth finish.
