As the leaves begin to crunch underfoot and the scent of cinnamon fills the air, there’s nothing quite like a warm, cozy treat to wrap your hands around. These Pumpkin Cinnamon Roll Muffins embody the essence of fall—soft, fluffy delights swirled with warm cinnamon and pumpkin goodness. Not only are they a breeze to whip up in under 30 minutes, but they also provide the perfect excuse to savor a delightful breakfast or an indulgent afternoon snack. Topped with a luscious cream cheese glaze, these muffins will charm your family and friends while offering a comforting twist to the usual fall fare. Curious about how to create these irresistible bites of goodness? Let’s dive in! What Makes These Muffins So Irresistible? Cozy, Fall Flavor: Each bite of these Pumpkin Cinnamon Roll Muffins transports you to autumn with their delightful combination of pumpkin and warm cinnamon. Quick Preparation: Whip them up in under 30 minutes—perfect for busy mornings or sudden cravings. Crowd-Pleasing Experience: Shared warm, they’ll impress anyone, whether family or guests, making them an excellent choice for gatherings. Versatile Option: Enjoy them for breakfast, as an afternoon snack, or even dessert! You can also experiment by adding chocolate chips or nuts for a unique twist. Easy to Store: These muffins keep well, allowing you to savor the flavors of fall over several days or freeze for later enjoyment—just like the delicious Homemade Blueberry Muffins! Pumpkin Cinnamon Roll Muffin Ingredients • Curious about what makes these muffins so delightful? For the Muffins 1 cup canned pumpkin puree – Provides moisture and flavor, ensuring each bite is festive; be sure to use plain pumpkin puree, not pie filling. ½ cup melted butter (or sub with vegetable oil) – Adds richness and moisture; vegetable oil is a great alternative if you prefer a dairy-free option. ¾ cup granulated sugar – Sweetens the muffins to perfection; no substitutions are noted for this recipe. 1 large egg – Binds the ingredients together seamlessly; you can replace it with a flax egg for a vegan version. 1 teaspoon vanilla extract – Enhances the overall flavor; pure vanilla extract is the best choice for optimal taste. 1½ cups all-purpose flour – Gives the muffins their structure; you can substitute with a 1:1 gluten-free flour blend if needed. 1 teaspoon baking soda – Helps the muffins rise and become fluffy. 1 teaspoon baking powder – Assists in leavening for the perfect texture. ½ teaspoon salt – Balances the sweetness and enhances the flavors. 1 teaspoon ground cinnamon – Provides warmth and the cozy essence of fall. For the Cinnamon Swirl ¼ cup melted butter – Adds richness and moisture to the delightful swirl. ¼ cup brown sugar – Sweetens and adds depth to the flavor, creating a luscious experience. 1 teaspoon ground cinnamon – Intensifies the cinnamon flavor in the swirl, making it irresistible. For the Cream Cheese Glaze ½ cup powdered sugar – Sweetens the glaze beautifully; adjust as needed for your taste. ½ teaspoon vanilla extract – Adds a lovely flavor to the glaze. 2–3 tablespoons milk – Thins the glaze; add more for a thinner consistency that coats perfectly. Now that you have the cozy Pumpkin Cinnamon Roll Muffin ingredients ready, it’s time to create a fall treat that will make your kitchen smell divine and your taste buds dance! Step‑by‑Step Instructions for Pumpkin Cinnamon Roll Muffins Step 1: Preheat and Prepare Begin by preheating your oven to 350°F (175°C). While the oven warms, line a muffin tin with paper liners to make removing your Pumpkin Cinnamon Roll Muffins a breeze. This simple step ensures that your muffins will bake evenly and come out beautifully without sticking. Step 2: Mix Wet Ingredients In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of melted butter, ¾ cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract. Mix them together until the mixture is smooth and creamy, taking about 2-3 minutes. The lovely orange hue of the pumpkin will be quite inviting! Step 3: Combine Dry Ingredients In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This step is crucial for ensuring that your Pumpkin Cinnamon Roll Muffins rise perfectly and have that cozy cinnamon flavor throughout. Step 4: Fold Ingredients Together Gently fold the dry ingredients into the pumpkin mixture using a spatula. Stir until just combined; you want to see a few flour streaks in the batter. Avoid overmixing, as this can lead to dense muffins. The batter should be thick and luscious, ready for the next delicious step! Step 5: Prepare the Cinnamon Swirl In a small bowl, mix together ¼ cup of melted butter, ¼ cup of brown sugar, and 1 teaspoon of ground cinnamon for the delightful swirl. The mixture should achieve a paste-like consistency. This sweet swirl will add delightful pockets of flavor throughout your Pumpkin Cinnamon Roll Muffins. Step 6: Fill Muffin Liners Fill each muffin liner halfway with the pumpkin batter. Next, add a spoonful of the cinnamon swirl mixture on top of the batter in each liner. Finally, cover each swirl with a bit more batter, and use a toothpick to gently swirl it all together. This swirling creates beautiful patterns and enhances the flavor. Step 7: Bake to Perfection Place the muffin tin in the preheated oven and bake your Pumpkin Cinnamon Roll Muffins for 20-25 minutes. They’re ready when the tops are golden and a toothpick inserted into the center comes out clean. The enticing aroma will fill your kitchen, making it hard to wait for them to cool! Step 8: Cool and Transfer Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. This will make them easier to handle. Then carefully transfer the muffins to a wire rack to cool completely, allowing them to set and achieve that perfect texture. Step 9: Make the Cream Cheese Glaze While the muffins cool, prepare the cream cheese glaze by mixing ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2–3 tablespoons of milk in a small bowl. Whisk until you reach your desired consistency. This sweet glaze will drizzle wonderfully over your muffins, adding a delightful finishing touch. Step 10: Drizzle and Serve Once the muffins are completely cool, drizzle the cream cheese glaze over them generously. Allow the glaze to set before serving your warm Pumpkin Cinnamon Roll Muffins. These delightful treats are best enjoyed fresh, alongside your favorite hot beverage, for an ultimate cozy fall experience. How to Store and Freeze Pumpkin Cinnamon Roll Muffins Room Temperature: Store unfrosted Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to 2 days to maintain their soft texture. Freezer: For longer storage, freeze the muffins without the glaze for up to 3 months. Place them in a freezer-safe bag or container to prevent freezer burn. Thawing: To enjoy frozen muffins, simply remove them from the freezer and let them thaw at room temperature or warm them in the microwave for a quick treat. Reheating: If you’d like a bit of warmth, reheat the muffins in the oven at 350°F (175°C) for about 5-10 minutes or microwave for 15-20 seconds for a cozy, just-baked experience. Pumpkin Cinnamon Roll Muffins Variations & Substitutions Feel free to let your creativity shine while making these delicious muffins, tailoring them to your taste buds! Dairy-Free: Substitute melted butter with a plant-based butter or coconut oil for a dairy-free version. This swap keeps the richness without compromising flavor. Nutty Delight: Add chopped pecans or walnuts into the batter for a delightful crunch. The added texture pairs beautifully with the soft muffins. Vegan Swap: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for a vegan-friendly treat! This switch doesn’t alter the soft texture and still brings joy to every bite. Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. This ensures everyone can enjoy these cozy muffins without worry. Mini Muffins: Make mini muffins using a mini muffin tin; adjust the baking time to about 12-15 minutes for delicious bite-sized treats. Perfect for sharing or snacking! Chocolate Twist: Mix in chocolate chips for an extra touch of sweetness. The combination of pumpkin, cinnamon, and chocolate is irresistible and always brings smiles. Spicy Kick: Consider adding a pinch of ginger or nutmeg for an extra layer of warmth and spice. These can really enhance the autumn experience! Cinnamon Roll Cake: Opt for an 8×8 pan instead of muffin tins for a cinnamon roll cake. Bake for about 35 minutes and serve as a delightful dessert. It’s just as cozy but in a shareable form! Feel free to explore these variations while enjoying the delightful experience of baking. You’ll find that no matter which twist you choose, these Pumpkin Cinnamon Roll Muffins will satisfy any fall craving, much like the irresistible Cinnamon Roll Sugar or the Hawaiian Roll French treat! Make Ahead Options These Pumpkin Cinnamon Roll Muffins are perfect for meal prep enthusiasts! You can prepare the muffin batter up to 24 hours in advance by mixing the wet and dry ingredients separately and storing them in the refrigerator. The cinnamon swirl mixture can also be made ahead of time and stored in an airtight container. When you’re ready to bake, simply combine the batter and swirl, then fill your muffin liners and bake as directed. For the best quality, avoid adding the cream cheese glaze until just before serving; this will keep your muffins as delightful as the day they were made! Enjoy the convenience and warmth of these cozy muffins, even on the busiest mornings! What to Serve with Pumpkin Cinnamon Roll Muffins Cozy up with these muffins and create an inviting fall meal that warms your heart and delights your taste buds. Warm Maple Syrup: A drizzle of warm maple syrup adds a sweet, comforting touch that enhances the spiced flavors of the muffins. Fresh Fruit Salad: A colorful mix of seasonal fruits brings a refreshing contrast, balancing the rich cinnamon and pumpkin flavors perfectly. Spiced Chai Latte: A cup of spiced chai complements these muffins wonderfully, creating a harmonious blend of cozy autumn flavors. Creamy Oatmeal: Serve a bowl of creamy oatmeal on the side for a hearty breakfast that combines beautifully with the muffins. Cinnamon Butter: Spread a little cinnamon butter on warm muffins for an extra indulgent twist, creating layers of delicious flavor. Cranberry Sauce: A dollop of homemade cranberry sauce adds a tart zest while amplifying the cozy fall vibes. Warm Coffee: A steaming cup of coffee pairs perfectly, accentuating the baked cinnamon notes and making each bite even more delightful. Chocolate Milk: For a fun twist, enjoy these muffins with rich chocolate milk, enchanting both kids and adults alike, making it a treat to remember! Expert Tips for Pumpkin Cinnamon Roll Muffins Avoid Overmixing: Stir the batter just until combined. Overmixing can lead to dense muffins instead of the fluffy texture we love. Cinnamon Swirl Balance: Be careful not to swirl the cinnamon mixture too much. A few gentle swirls will create beautiful flavor pockets without mixing it all in. Don’t Skip the Glaze: While optional, a drizzle of cream cheese glaze enhances the muffins’ flavors and adds a lovely sweet contrast to the spicy pumpkin. Check for Doneness: Insert a toothpick in the center of a muffin; it should come out clean when they’re perfectly baked. Adjust baking time if necessary! Storage Smart: Keep unfrosted muffins in an airtight container at room temperature for up to 2 days. They also freeze well without glaze, preserving that deliciousness for later. Pumpkin Cinnamon Roll Muffins Recipe FAQs How do I select the best pumpkin puree for this recipe? Absolutely! When choosing pumpkin puree, opt for plain canned pumpkin puree, not pumpkin pie filling, which contains added sweeteners and spices. Look for a brand that lists 100% pumpkin on the label for the most authentic flavor and best results! What’s the best way to store leftover muffins? Store your unfrosted Pumpkin Cinnamon Roll Muffins in an airtight container at room temperature for up to 2 days. To keep them fresh longer, consider freezing them without glaze. Just place them in a freezer-safe bag, and they’ll stay delicious for up to 3 months. Can I freeze these muffins? If so, how? Of course! To freeze, follow these steps: Allow the muffins to cool completely after baking. Place them in a freezer-safe bag or container, ensuring as much air is removed as possible to prevent freezer burn. They can be frozen for up to 3 months! When ready to enjoy, simply thaw them at room temperature or warm them in a microwave for a quick treat. What if my muffins turn out too dense? If your muffins come out dense, it may be due to overmixing the batter. This can incorporate too much air and lead to a heavier texture. To prevent this, fold the wet and dry ingredients gently until just combined, and be careful not to mix until completely smooth! Are these muffins safe for those with dietary restrictions? While these Pumpkin Cinnamon Roll Muffins are vegetarian-friendly, they do contain dairy and eggs. For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes) and use vegetable oil instead of butter. Always check ingredient labels for potential allergens if you’re serving guests with specific dietary needs! Cozy Pumpkin Cinnamon Roll Muffins You'll Crave All Fall Enjoy these Pumpkin Cinnamon Roll Muffins, a cozy fall treat filled with warm spices and topped with cream cheese glaze. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 25 minutes minsTotal Time 35 minutes mins Servings: 12 muffinsCourse: BreakfastCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Muffins1 cup canned pumpkin puree Use plain pumpkin puree, not pie filling.½ cup melted butter Vegetable oil can be used as a substitute.¾ cup granulated sugar1 large egg Can replace with a flax egg for a vegan version.1 teaspoon vanilla extract Use pure vanilla extract for best flavor.1½ cups all-purpose flour Can substitute with 1:1 gluten-free blend if needed.1 teaspoon baking soda1 teaspoon baking powder½ teaspoon salt1 teaspoon ground cinnamonFor the Cinnamon Swirl¼ cup melted butter¼ cup brown sugar1 teaspoon ground cinnamonFor the Cream Cheese Glaze½ cup powdered sugar Adjust as needed for taste.½ teaspoon vanilla extract2–3 tablespoons milk Add more for a thinner consistency. Equipment Muffin tinMixing bowlswhiskspatulaToothpick Method Step‑By‑Step InstructionsPreheat your oven to 350°F (175°C) and line a muffin tin with paper liners.In a large mixing bowl, combine pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract. Mix until smooth and creamy (2-3 minutes).In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon.Fold the dry ingredients into the pumpkin mixture until just combined.In a small bowl, mix melted butter, brown sugar, and ground cinnamon for the swirl until paste-like.Fill each muffin liner halfway with pumpkin batter, then add a spoonful of cinnamon swirl mixture on top and cover with more batter, swirling gently with a toothpick.Bake for 20-25 minutes until golden and a toothpick inserted into the center comes out clean.Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.Prepare the cream cheese glaze by mixing powdered sugar, vanilla extract, and milk until your desired consistency is reached.Drizzle the cream cheese glaze over the cooled muffins before serving. Nutrition Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 4mg NotesThese muffins are best enjoyed fresh and can be kept unfrosted in an airtight container for up to 2 days. They freeze well without glaze for up to 3 months. Tried this recipe?Let us know how it was!
