Pumpkin Cinnamon Roll Muffins are the perfect cozy treat for fall, combining the soft, tender texture of muffins with the sweet, swirled cinnamon filling you love in cinnamon rolls. These little bites are filled with warm spices like cinnamon and nutmeg, and the pumpkin adds a moist, rich flavor that makes them extra special.
I love making these muffins when the weather starts to cool down because the smell of cinnamon and pumpkin baking fills the whole house with comfort. They’re surprisingly easy to whip up, and I usually sneak a few bites while they’re still warm from the oven. The cinnamon swirl in the middle gives each muffin a fun surprise and a touch of sweetness without being too much.
My favorite way to enjoy these muffins is with a cup of hot coffee or tea on a lazy weekend morning. They also make a great snack throughout the day or a simple dessert. If you’re looking for something that feels cozy and a little bit festive without a lot of fuss, these Pumpkin Cinnamon Roll Muffins are definitely a winner in my book.
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin puree, not pumpkin pie filling, for a pure pumpkin flavor. If unavailable, you can use fresh cooked and mashed pumpkin or sweet potato as a substitute.
Spices: Cinnamon and nutmeg build the warm flavor here. Cloves add a nice touch but are optional. You could swap with pumpkin pie spice if you want to simplify.
Fats: Vegetable oil keeps the muffins moist, but melted butter works well for a richer taste. Both do the job, so use what you prefer or have on hand.
Sugars: A mix of brown and granulated sugar gives depth and sweetness. Brown sugar adds moisture and a slight caramel note, which I find makes the swirl special.
How Do You Create the Perfect Cinnamon Swirl in Muffins?
The cinnamon swirl is the star of these muffins and making it stand out takes a little care. Here’s how to get that nice twist in every bite:
- Fill muffin cups 1/3 full with batter first, creating space for the swirl.
- Add about a teaspoon of the cinnamon sugar butter mixture right over the batter.
- Top with more batter until about 3/4 full so the swirl is in the middle.
- Use a skewer or knife to gently swirl the cinnamon filling into the batter, not mixing fully but creating streaks.
- This technique ensures you see the cinnamon swirl clear after baking and each muffin has a lovely layered taste.
Equipment You’ll Need
- Muffin tin – a 12-cup one works perfectly for this recipe; it shapes your muffins evenly.
- Muffin liners – they help muffins come out cleanly and make cleanup easier.
- Mixing bowls – use one for dry ingredients and another for wet to keep things simple and organized.
- Whisk and spoon – a whisk blends wet ingredients smoothly, and a spoon is great for folding in the batter gently.
- Toothpick or skewer – perfect for swirling the cinnamon filling and checking if muffins are baked through.
- Cooling rack – lets your muffins cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the cinnamon swirl for a nice crunch and nutty flavor.
- Swap pumpkin puree for mashed sweet potato for a mellow, slightly sweeter muffin with a similar texture.
- Mix in chocolate chips to the batter for a sweeter twist your kids or chocoholics will love.
- Try adding a pinch of ginger or allspice to the dry spices for a warmer, more complex spice profile.
How to Make Pumpkin Cinnamon Roll Muffins?
Ingredients You’ll Need:
For The Muffin Batter:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup vegetable oil or melted butter
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
For The Cinnamon Swirl:
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For The Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and swirl, then 18-22 minutes to bake. You should also allow about 10 minutes for cooling before glazing. Overall, you’re looking at around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well so your muffins won’t stick.
2. Mix Dry Ingredients:
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until everything is combined.
3. Mix Wet Ingredients:
In another bowl, whisk the vegetable oil (or melted butter), pumpkin puree, eggs, and vanilla extract until smooth.
4. Combine Batter:
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter will be a bit thick—try not to overmix for tender muffins.
5. Make the Cinnamon Swirl:
Stir together the brown sugar, ground cinnamon, and melted butter in a small bowl to create the delicious cinnamon swirl.
6. Assemble the Muffins:
Fill each muffin cup about one-third full with batter. Spoon about 1 teaspoon of the cinnamon swirl mixture on top. Then cover it with more batter until each cup is about three-quarters full.
7. Create the Swirl:
Use a skewer or knife to swirl the cinnamon mixture through the batter in each muffin cup. This will make sure each muffin has that lovely cinnamon roll look and flavor inside.
8. Bake the Muffins:
Bake for 18-22 minutes. You can check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they’re ready!
9. Prepare and Add Glaze:
While your muffins cool in the tin for about 5 minutes, mix the powdered sugar, milk or cream, and vanilla extract to make a smooth glaze. Drizzle this glaze over your muffins once they have cooled completely.
10. Enjoy!
Serve your warm pumpkin cinnamon roll muffins with a cup of coffee or tea for a cozy treat. They’re perfect for breakfast or an afternoon snack!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If you use fresh pumpkin, roast and puree it first until smooth. Make sure it’s well-drained to avoid extra moisture, which can alter the muffin texture.
Can I Substitute Melted Butter for Vegetable Oil?
Absolutely! Melted butter adds a richer flavor, while vegetable oil keeps muffins moist. Both work well, so feel free to use whichever you prefer or have on hand.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw frozen muffins overnight at room temperature.
Can I Make These Muffins Gluten-Free?
Yes! Replace the all-purpose flour with a 1-to-1 gluten-free baking blend. Just be sure the blend you choose contains xanthan gum or another binder for best results.
