Introduction
Fall is here, and you know what that means—pumpkin season is officially in full swing! 🎃 Every year when the weather cools down, I find myself reaching for pumpkin purée like it’s a best friend I haven’t seen since last autumn. And one of my absolute favorite ways to use it? Pumpkin Cinnamon Roll Muffins.
Now, don’t get me wrong, I love a good classic cinnamon roll—soft dough, swirls of cinnamon sugar, a gooey glaze on top. But sometimes, I don’t have the patience (or time!) to make yeast dough, roll it out, and wait for it to rise. That’s when these muffins come to the rescue.
Think of them as the best of both worlds: the ease of muffins with the flavor of cinnamon rolls. Add pumpkin into the mix, and you get a moist, fluffy, warmly spiced muffin swirled with cinnamon sugar and topped with a dreamy glaze. They’re perfect for cozy mornings, weekend brunches, or even as a sweet afternoon snack with coffee.
And the best part? They’re quick, beginner-friendly, and totally customizable with healthier, vegan, or gluten-free swaps. Ready to bake some autumn happiness? Let’s dive in!
Ingredients You’ll Need
Here’s everything you’ll need to whip up a batch of Pumpkin Cinnamon Roll Muffins. Don’t worry—I’ve included substitutions so you can adapt them to your lifestyle.
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
(You can also use 2 teaspoons of pumpkin pie spice instead of mixing individual spices.)
Wet Ingredients:
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or non-dairy)
Cinnamon Swirl:
- ½ cup light brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons melted butter
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Substitution Ideas:
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Vegan: Replace eggs with 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water). Use plant-based milk and vegan butter.
- Healthier: Swap half the flour with whole wheat flour, use coconut sugar instead of white sugar, and drizzle with a yogurt glaze instead of powdered sugar glaze.
Step-by-Step Instructions
Let’s break it down step by step so you can bake these beauties with confidence:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it well with nonstick spray.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, oil, eggs, vanilla, and milk until smooth.
Step 4: Combine Wet and Dry
Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix—the batter should be thick and slightly lumpy.
Step 5: Prepare Cinnamon Swirl
In a small bowl, mix brown sugar, cinnamon, and melted butter. This is the magic that gives the muffins their cinnamon roll vibe.
Step 6: Layer the Batter
Fill each muffin cup halfway with batter. Add about a teaspoon of the cinnamon swirl mixture on top, then cover with more batter until ¾ full. Drizzle a little more swirl on top and use a toothpick to gently swirl it in.
Step 7: Bake to Perfection
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell like a cozy bakery at this point!
Step 8: Cool and Glaze
Allow muffins to cool for about 10 minutes before drizzling with glaze. To make the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the muffins and let it set for a few minutes before serving.
Extra Tips for the Best Pumpkin Cinnamon Roll Muffins
✨ Serving Suggestions:
- Enjoy warm with a cup of coffee, chai, or hot apple cider.
- Top with cream cheese glaze for a more indulgent “cinnamon roll” vibe.
- Serve as part of a brunch spread with eggs, fruit, and maybe even pumpkin spice lattes.
✨ Storage Advice:
- Store in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate for up to 5 days.
✨ Reheating:
Warm muffins in the microwave for 10–15 seconds to bring back their gooey texture and fresh-baked taste.
✨ Freezing Instructions:
- Freeze baked muffins (without glaze) in a freezer bag for up to 2 months.
- Thaw at room temperature, then drizzle glaze when ready to serve.
✨ Fun Variations:
- Add chopped pecans or walnuts to the batter for crunch.
- Mix in chocolate chips for a pumpkin-chocolate twist.
- Use maple glaze instead of vanilla for extra fall vibes.
Nutritional Information (per muffin, approx.)
- Calories: 230
- Carbs: 32g
- Sugar: 18g
- Fat: 10g
- Protein: 3g
- Fiber: 2g
(Values vary depending on ingredient substitutions.)
FAQ: Pumpkin Cinnamon Roll Muffins
Q: How long does it take to make these muffins?
A: About 35 minutes total—15 minutes prep and 20 minutes baking.
Q: Can I substitute fresh pumpkin for canned pumpkin?
A: Yes! Just roast, mash, and drain fresh pumpkin well before using. Extra moisture can affect the texture.
Q: Can I make these muffins vegan or gluten-free?
A: Definitely! Use flax eggs, non-dairy milk, and vegan butter for vegan muffins, or swap in gluten-free flour for a gluten-free version.
Q: Can I freeze Pumpkin Cinnamon Roll Muffins?
A: Absolutely. Freeze without glaze, then thaw and glaze before serving for best results.
Conclusion
And there you have it—Pumpkin Cinnamon Roll Muffins that are soft, gooey, and bursting with pumpkin spice flavor. They’re everything you love about cinnamon rolls but baked into easy, no-fuss muffins you can whip up anytime.
Whether you’re making them for a cozy fall breakfast, a holiday brunch, or just because you’re craving something sweet and seasonal, these muffins will always hit the spot.
So go ahead—preheat that oven, grab your pumpkin purée, and bake a batch of these beauties today. And if you do, I’d love to hear from you! Drop a comment below, share this recipe with your fellow pumpkin lovers, and tag me on social media so I can see your creations.
Happy baking, and happy pumpkin season! 🍁🧡🎃