These Pumpkin Cinnamon Roll Muffins are the perfect combination of two beloved fall treats. They have the moist, spiced crumb of the best pumpkin muffins with a delightful cinnamon swirl and sweet glaze that will remind you of classic cinnamon rolls.
Why You’ll Cherish This Recipe
- Two Treats in One: This recipe perfectly marries the flavor of pumpkin spice with the gooey, sweet swirl of a cinnamon roll.
- Easy to Make: The batter comes together in minutes with simple, straightforward steps.
- Perfect for Fall: These muffins are the ultimate fall breakfast or dessert, ideal for cozy mornings or holiday gatherings.
- Customizable Glaze: The simple vanilla glaze is delicious, but you can easily adapt it to a cream cheese glaze for extra tang.
Helpful Tools from My Kitchen
Muffin Tin
A standard 12-cup muffin tin is essential for this recipe, ensuring each muffin bakes evenly.
Whisks
I find that using a good whisk helps combine the wet ingredients beautifully, making the batter light and smooth.
What to Gather from Your Pantry
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
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Cinnamon Swirl:
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Let’s Get Baking, Step by Step
First, A Little Preparation
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Getting everything ready first makes the whole process feel so much calmer and more organized.
Whisking the Spices and Flour
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those lovely warm spices. Giving them a good whisk now ensures that every single muffin will be perfectly spiced.
Creating the Heart of the Batter
In a separate large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin purée, vanilla, and milk until everything is smooth and well combined. Make sure you scrape the sides of the bowl!
Bringing It All Together (Gently!)
Now, pour the dry ingredients into the wet ingredients. Stir them together with a spatula just until you no longer see streaks of flour. It’s so important not to overmix here; a few little lumps are perfectly okay and lead to the most tender pumpkin muffins.
The Fun Part: Layer and Swirl
Divide about half of the batter evenly among the muffin liners. In a small bowl, mix the brown sugar, cinnamon, and melted butter for your swirl. Sprinkle this cinnamon-sugar mixture over the batter in the tins, then top with the remaining batter. Use a toothpick or a small knife to gently create a swirl through the layers, this is the fun part!
Time for the Oven’s Warmth
Bake for 18–22 minutes. The best way to check for doneness is to insert a toothpick into the center of a muffin; if it comes out clean, they’re ready. Let them cool in the tin for a few minutes before moving them to a wire rack.
The Finishing Touch: A Drizzle of Glaze
Once the muffins have cooled, it’s time for the final touch. In a small bowl, whisk together the powdered sugar, milk, and vanilla until you have a smooth glaze. Drizzle it over the tops of your cooled muffins in a pretty swirl pattern.
A Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. This calculation is a general guide for your convenience.
A Few Lighter Twists
- Whole Wheat Flour: For a nuttier flavor and more fiber, you can substitute half of the all-purpose flour with white whole wheat flour.
- Reduce Sugar: If you prefer a less sweet treat, you can reduce the granulated and brown sugar in the muffin batter by about 1/4 cup without drastically changing the texture.
- Yogurt for Oil: For a slightly lighter muffin, try replacing half of the vegetable oil with an equal amount of plain Greek yogurt.
How We Love to Serve Them
- Warm with Coffee: There is nothing better than one of these warm muffins alongside a steaming cup of coffee or a spiced tea on a crisp fall morning.
- A Brunch Centerpiece: Arrange these beautiful muffins on a platter for your next brunch. They are one of those fall treats that always get rave reviews.
- An Evening Dessert: For a simple but cozy dessert, warm a muffin for about 10 seconds in the microwave and serve it with a small scoop of vanilla ice cream.
My Secrets for Perfect Muffins
- Overmixing the Batter: When you combine the wet and dry ingredients, mixing too much develops the gluten in the flour, which can lead to tough, dense muffins instead of light and fluffy ones.
- Overbaking: Keep a close eye on your muffins as they approach the end of their baking time. Even an extra minute or two can turn a perfectly moist muffin into a dry one.
- Glazing Too Soon: It’s tempting to glaze the muffins while they’re still warm, but the heat will cause the glaze to melt and turn thin. For that distinct, pretty swirl, be sure to let them cool completely first.
Keeping Your Muffins Fresh
These Pumpkin Cinnamon Roll Muffins are best enjoyed fresh, but they store quite well. Keep them in an airtight container at room temperature for up to 3 days. If you need to store them longer, they will last for about a week in the refrigerator. For longer-term storage, you can freeze the un-glazed muffins for up to 3 months. Simply thaw them at room temperature and add the glaze before serving.
From My Kitchen to Yours
There’s something so special about fall baking. The aroma of pumpkin and cinnamon seems to wrap the whole house in a warm hug. I hope this recipe brings that same feeling to your home. Whether you’re baking for family, friends, or just for yourself, I hope you create wonderful new memories with every bite. Happy baking!
A Few Questions You Might Have
Can I use fresh pumpkin purée instead of canned?
Yes, you certainly can! Just be sure that the homemade pumpkin purée is thick and not watery. You may need to strain it through a cheesecloth to remove excess moisture so it doesn’t make the batter too wet.
Can I make these muffins ahead of time?
Absolutely. These are wonderful for preparing ahead of a busy morning or event. You can bake the muffins a day in advance and store them in an airtight container, adding the glaze just before you plan to serve them for the freshest taste.
Is there a substitute for the vanilla glaze?
If you want a richer, tangier topping that feels even more like cinnamon rolls, a simple cream cheese glaze works beautifully. Just beat together 2 ounces of softened cream cheese with 1/2 cup of powdered sugar, a splash of milk, and a little vanilla extract until smooth.
Print
Pumpkin Cinnamon Roll Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Roll Muffins are the perfect combination of two beloved fall treats. They have the moist, spiced crumb of the best pumpkin muffins with a delightful cinnamon swirl and sweet glaze that will remind you of classic cinnamon rolls.
Ingredients
- 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
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup brown sugar, packed (swirl)
- 1 teaspoon ground cinnamon (swirl)
- 2 tablespoons melted butter (swirl)
- 1 cup powdered sugar (glaze)
- 2 tablespoons milk (glaze)
- 1/2 teaspoon vanilla extract (glaze)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk granulated sugar, brown sugar, oil, eggs, pumpkin purée, vanilla, and milk until smooth.
- Combine dry and wet ingredients, stirring gently until just combined.
- Divide half of the batter into muffin liners.
- Mix brown sugar, cinnamon, and melted butter for swirl, sprinkle over batter.
- Top with remaining batter, swirl with a toothpick.
- Bake 18–22 minutes until a toothpick comes out clean. Cool on a wire rack.
- Whisk powdered sugar, milk, and vanilla for glaze. Drizzle over cooled muffins.
Notes
Do not overmix the batter to keep muffins tender. Let muffins cool completely before glazing for best presentation.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin, cinnamon roll, muffins, fall baking, dessert, breakfast