Pumpkin Cinnamon Roll Muffins are the perfect fusion of warm fall flavors and the gooey delight of a cinnamon roll. These soft, moist muffins combine spiced pumpkin batter with a sweet cinnamon-sugar swirl and a rich cream cheese glaze, making them a decadent breakfast treat or dessert. Perfect for cozy mornings, autumn brunches, or holiday baking, these muffins deliver all the joy of cinnamon rolls without the long rise time. The pumpkin purée keeps the muffins tender and moist, while the cinnamon swirl adds just the right amount of sweetness and spice. Whether served warm or at room temperature, these muffins are bound to become a seasonal favorite.
Ingredients:
For the Muffin Batter:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup packed brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp unsalted butter, melted
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tbsp milk (to thin the glaze)
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
- Make the cinnamon swirl:
In a small bowl, combine the brown sugar, cinnamon, and melted butter. Mix well until it resembles a paste. Set aside. - Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This spice blend will bring out the warm, classic pumpkin pie flavors. - Prepare the wet ingredients:
In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined. - Combine the wet and dry ingredients:
Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix, as this can lead to dense muffins. - Fill the muffin cups:
Spoon a tablespoon of muffin batter into each muffin cup. Add about 1/2 teaspoon of the cinnamon swirl mixture on top. Add another layer of batter to fill the muffin cups about 3/4 of the way full. Drop another small spoonful of the cinnamon swirl on top and gently swirl it into the batter using a toothpick or knife. - Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be slightly golden and spring back when touched. - Cool:
Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. - Make the cream cheese glaze:
In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and milk (starting with 1 tablespoon and adding more if needed) and whisk until the glaze is smooth and pourable. - Glaze the muffins:
Once the muffins are completely cooled, drizzle the cream cheese glaze over the tops using a spoon or piping bag.
Tips:
- For extra decadence, sprinkle chopped pecans on top before baking.
- Store muffins in an airtight container in the fridge for up to 4 days. Reheat briefly in the microwave for that just-baked taste.
- You can freeze unglazed muffins for up to 2 months. Just thaw and glaze before serving.
Would you like a printable version or a version optimized for a recipe card or blog post?