These Pumpkin Cinnamon Roll Muffins are the perfect cozy treat, combining the warm spice of pumpkin with the sweet swirl of a classic cinnamon roll. They bake up incredibly soft and are finished with a delicious cream cheese glaze.
Fall always reminds me of baking with my sister, Jennifer. On chilly afternoons, we’d fill the kitchen with the scent of cinnamon. These muffins were our creation, a way to capture the joy of a classic cinnamon roll in a cozy, pumpkin-spiced muffin. They still taste like home.
Why These Muffins Feel Like a Hug
- Flavor Fusion: This recipe perfectly marries the comforting flavors of pumpkin spice and classic cinnamon rolls.
- Soft & Moist: The pumpkin purée ensures these muffins have a wonderfully soft and moist texture.
- Perfect for Fall: These muffins are an ideal treat for any autumn occasion, from a cozy breakfast to a festive gathering.
- Easy to Make: With simple steps, you can enjoy these bakery-style muffins right from your own kitchen.
- Deliciously Glazed: The tangy cream cheese glaze is the perfect finishing touch to these sweet and spiced muffins.
What You’ll Need From the Pantry
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin purée
- 2 large eggs
- ⅓ cup melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- ¼ cup milk or buttermilk
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
A Few Helpful Kitchen Tools
Muffin Tin
A standard 12-cup muffin tin is essential for getting that perfect muffin shape.
Wire Cooling Rack
This allows the muffins to cool evenly and prevents the bottoms from becoming soggy.
Our Simple Path to Perfect Muffins
Setting the Scene for Baking
First things first, let’s get the oven nice and warm. Preheat it to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This little bit of prep makes everything so much smoother.
The Aromatic Beginning
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. I always love this step, the scent of the spices is the first promise of the delicious pumpkin treats to come.
Creating the Heart of the Muffin
In a separate bowl, mix the pumpkin purée, both sugars, eggs, melted butter, vanilla, and milk until everything is smooth and well combined. Gently pour the wet ingredients into the dry and stir until they’re just incorporated. Remember, over-mixing can make the muffins tough!
The Secret to That Sweet Swirl
In a small bowl, mix the brown sugar, cinnamon, and melted butter. This simple mixture is what creates that beautiful and delicious cinnamon swirl inside the muffins.
Assembling with Love
Fill your muffin cups about halfway with the batter. Add a small spoonful of the cinnamon swirl mixture, and then top it off with the remaining batter. Use a toothpick to gently swirl the cinnamon filling through the batter for that classic cinnamon roll look.
Into the Warmth of the Oven
Bake for 18–20 minutes. A good 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 slightly in the tin before moving them to a wire rack.
A Sweet Finishing Touch
While the muffins are still a little warm, whisk together the softened cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle or spread this lovely cream cheese glaze over your muffins. There’s nothing better than that “cinnamon roll meets pumpkin spice” moment when you serve them warm!
Just a Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and measurements used.
For a Slightly Lighter Treat
- Reduce the Sugar: You can reduce the granulated and brown sugar by about a quarter without a significant impact on the texture.
- Use Whole Wheat Flour: For a heartier, more nutrient-dense muffin, substitute half of the all-purpose flour with whole wheat flour.
- Swap the Butter: Unsweetened applesauce or Greek yogurt can be used in place of some of the butter to lower the fat content while keeping the muffins moist.
Our Favorite Ways to Serve Them
- Enjoy a warm muffin with a dollop of butter and a drizzle of maple syrup for a truly decadent breakfast.
- Pair with a cup of hot apple cider or a pumpkin spice latte for the ultimate celebration of autumn flavors.
- Serve alongside a scoop of vanilla bean ice cream for a delightful fall dessert.
A Few of My Family’s Secrets
- Over-mixing the Batter: Stir the wet and dry ingredients together only until they are just combined. Over-mixing can lead to dense, tough muffins.
- Using Pumpkin Pie Filling: Make sure to use 100% pure pumpkin purée, not pumpkin pie filling, which is pre-sweetened and spiced.
- Not Softening the Cream Cheese: For a smooth, lump-free cream cheese glaze, make sure your cream cheese is at room temperature before mixing.
Keeping Your Muffins Fresh
To keep your Pumpkin Cinnamon Roll Muffins fresh, store them in an airtight container at room temperature for up to two days. If you need to store them longer, they will keep in the refrigerator for up to a week. For longer storage, you can freeze the un-glazed muffins for up to three months. Simply thaw them at room temperature and add the glaze before serving.
From My Kitchen to Yours
There is so much love baked into these little muffins, and I hope they bring as much warmth and joy to your kitchen as they do to mine. Baking is all about creating memories, and I hope this recipe helps you make some beautiful new ones with the people you cherish. Happy fall baking!
A Few Questions You Might Have
Can I make these muffins ahead of time?
Absolutely! These muffins can be baked a day or two in advance. Store them in an airtight container and add the cream cheese glaze just before serving for the best results.
Can I use a different type of glaze?
Of course! If you’re not a fan of cream cheese, a simple powdered sugar glaze made with milk and vanilla extract would also be delicious. For a touch of fall flavor, you could even add a pinch of cinnamon or maple extract.
Can this recipe be doubled?
Yes, this recipe doubles beautifully. Simply double all the ingredients and use two 12-cup muffin tins to make a larger batch, which is perfect for sharing at fall gatherings or holiday events.
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Pumpkin Cinnamon Roll Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Roll Muffins are the perfect cozy treat, combining the warm spice of pumpkin with the sweet swirl of a classic cinnamon roll. They bake up incredibly soft and are finished with a delicious cream cheese glaze.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin purée
- 2 large eggs
- ⅓ cup melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- ¼ cup milk or buttermilk
- ¼ cup brown sugar (for swirl)
- 1 teaspoon cinnamon (for swirl)
- 2 tablespoons melted butter (for swirl)
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, mix pumpkin purée, brown sugar, granulated sugar, eggs, melted butter, vanilla, and milk until smooth.
- Combine wet and dry ingredients gently until just mixed.
- In a small bowl, mix the swirl ingredients: brown sugar, cinnamon, and melted butter.
- Fill muffin cups halfway with batter, add a spoonful of swirl mixture, then top with remaining batter and swirl with a toothpick.
- Bake 18–20 minutes or until a toothpick inserted comes out clean. Cool slightly.
- Whisk cream cheese, powdered sugar, milk, and vanilla for glaze. Drizzle over warm muffins before serving.
Notes
Use 100% pure pumpkin purée, not pumpkin pie filling. Avoid over-mixing the batter for soft muffins. Store in an airtight container for 2 days at room temperature or refrigerate up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 22g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin, cinnamon roll, muffins, fall, cream cheese glaze