Cinnamon Roll Pumpkin Muffins

Why I Love This Recipe

I love these muffins because they’re quick to whip up and packed with the flavors I crave when fall rolls in. The pumpkin makes the batter moist and rich, while the cinnamon swirl adds a decadent ribbon of sweetness. They rise beautifully and have just the right balance of spice, sweetness, and fluffiness. Plus, that cinnamon roll glaze on top gives them an irresistible finish—no need to wait for a holiday to enjoy them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Muffin Batter:

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 tablespoon ground cinnamon

• 1 teaspoon pumpkin pie spice

• 1 cup canned pumpkin purée

• ½ cup granulated sugar

• ½ cup light brown sugar

• 2 large eggs

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• ¼ cup milk (any kind)

For the Cinnamon Swirl Filling:

• ¼ cup brown sugar

• 1 tablespoon ground cinnamon

• 2 tablespoons melted butter

For the Glaze:

• ½ cup powdered sugar

• 1–2 tablespoons milk

• ¼ teaspoon vanilla extract

Directions

Make the Muffin Batter:

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

3. In a separate large bowl, I mix the pumpkin purée, granulated sugar, brown sugar, eggs, oil, vanilla extract, and milk until well combined.

4. I add the dry ingredients to the wet mixture and stir until just combined—being careful not to overmix.

Make the Cinnamon Swirl:

5. In a small bowl, I stir together brown sugar, cinnamon, and melted butter until it forms a thick paste.

Assemble the Muffins:

6. I fill each muffin cup halfway with batter, then add about a teaspoon of the cinnamon swirl mixture in the center.

7. I top each with more batter, then gently swirl a toothpick or knife through the top of each muffin to create a cinnamon swirl.

Bake:

8. I bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

9. I let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Glaze:

10. Once cooled, I whisk together powdered sugar, milk, and vanilla until smooth and drizzle it over the muffins.

Servings and timing

This recipe makes about 12 muffins. From start to finish, it takes around 35–40 minutes—15 minutes to prep and about 20 minutes to bake, plus a little cooling time before glazing.

Variations

• I add chopped pecans or walnuts to the batter for crunch.

• For a more decadent version, I top them with cream cheese frosting instead of glaze.

• I sometimes use maple syrup in the glaze for a fall-inspired twist.

• For mini muffins, I reduce the baking time to 10–12 minutes and use a mini muffin tin.

• I’ve also used a mix of whole wheat and all-purpose flour for a slightly heartier texture.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I pop one in the microwave for 10–15 seconds to soften it up. I also freeze them without the glaze and thaw as needed, glazing just before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin purée. I just make sure it’s smooth and not too watery—thick like canned pumpkin works best.

Can I skip the glaze?

Absolutely. They’re still delicious without it, but I like the added sweetness and cinnamon roll vibe it brings.

What’s the best way to swirl the cinnamon filling?

I use a small knife or toothpick and make a few figure-eight motions at the top of each muffin. It doesn’t have to be perfect—they’ll bake up beautifully.

Can I make these muffins dairy-free?

Yes, I use non-dairy milk and skip the butter in the swirl or substitute it with melted coconut oil.

How do I prevent muffins from being too dense?

I make sure not to overmix the batter—just until the flour disappears. Overmixing can make them heavy instead of fluffy.

Conclusion

Cinnamon Roll Pumpkin Muffins are the cozy, spiced treat I love baking during fall or anytime I want something warm and sweet. They’re simple to make, packed with flavor, and perfect for sharing—or keeping all to myself. With their cinnamon swirl and soft texture, they capture everything I love about autumn baking in one perfect muffin.