Some flavors just feel like home. For me, pumpkin and cinnamon are the essence of comfort—especially when folded into soft, bakery-style muffins. This Cinnamon Roll Pumpkin Muffins recipe blends the warmth of cinnamon rolls with the seasonal charm of pumpkin spice. The result? A tender, swirled muffin that tastes like fall mornings, but is delicious all year round.
Whether you’re baking to celebrate the start of pumpkin season or just need a sweet pick-me-up, these muffins deliver in both flavor and nostalgia. I’ve taken the classic American muffin base and elevated it with a cinnamon roll-inspired swirl and a pumpkin-rich batter that’s perfectly moist without being too dense.
Why You’ll Love Cinnamon Roll Pumpkin Muffins
- Swirled Like Cinnamon Rolls: You get the signature cinnamon sugar ribbons without the long proofing time of yeast dough.
- Pumpkin Makes Them Moist: The pumpkin purée ensures a tender crumb and adds subtle flavor and richness.
- Year-Round Favorite: These muffins aren’t just for autumn—they work as a cozy winter treat and even make a fun twist for summer brunch.
- Freezer-Friendly & Make-Ahead: They store well and reheat beautifully.
Ingredients (Makes 7 Muffins)
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional for extra spice)
Wet Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ⅓ cup milk (dairy or non-dairy)
Cinnamon Swirl Filling
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted butter
Optional Cream Cheese Glaze
- 2 oz cream cheese, softened
- ¼ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Equipment Needed
- Muffin tin
- Muffin liners or non-stick spray
- Two mixing bowls
- Whisk & spatula
- Toothpick or knife (for swirling)
- Cooling rack
Prep, Cook, and Total Time
- Prep Time: 15 minutes
- Bake Time: 18–22 minutes
- Total Time: 35–40 minutes
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line a muffin tin with 7 paper liners or grease well with non-stick spray.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 2 cups flour
- Baking powder, baking soda, salt
- All spices (cinnamon, nutmeg, ginger, and optional cloves)
Set aside.
Step 3: Combine the Wet Ingredients
In a larger bowl, whisk:
- Pumpkin purée
- Brown sugar and granulated sugar
- Eggs
- Melted butter
- Vanilla extract
- Milk
Mix until smooth and well combined.
Step 4: Add Dry to Wet
Gently fold the dry ingredients into the wet mixture. Stir just until combined—be careful not to overmix, as that can make muffins tough.
Step 5: Prepare the Cinnamon Swirl
In a small bowl, combine:
- Brown sugar
- Cinnamon
- Melted butter
This will create a paste-like swirl that mimics the cinnamon ribbons in traditional cinnamon rolls.
Step 6: Assemble the Muffins
- Fill each muffin liner halfway with pumpkin batter.
- Add ½ to 1 teaspoon of cinnamon swirl on top of each.
- Spoon more batter on top until about ¾ full.
- Use a toothpick or knife to gently swirl the cinnamon filling through the batter.
Pro Tip: Don’t over-swirl or you’ll lose that beautiful cinnamon ribbon effect.
Step 7: Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Glaze (Optional)
Whisk together all glaze ingredients until smooth, then drizzle over cooled muffins.
- Cream cheese adds richness and pairs beautifully with pumpkin and cinnamon.
- For a simpler topping, dust with powdered sugar or brush with maple syrup.
Tips for Perfect Cinnamon Roll Pumpkin Muffins
- Use Pure Pumpkin: Make sure you’re using 100% pumpkin purée—not pumpkin pie mix.
- Cool the Butter: Hot butter can scramble eggs—let it cool before mixing.
- Don’t Overmix: Mix just until the flour disappears for soft, fluffy muffins.
- Swirl Gently: To keep that cinnamon roll look, swirl lightly and with care.
Storage & Reheating
Store:
- In an airtight container at room temperature for up to 3 days.
- In the fridge for 5 days if glazed with cream cheese.
Freeze:
- Wrap individually and freeze for up to 2 months.
- Thaw overnight in the fridge or warm in the microwave.
Reheat:
- Microwave for 15–20 seconds or reheat in a 300°F oven for 5 minutes.
Serving Suggestions
- Pair with a hot latte or chai tea on a chilly morning.
- Serve at brunch with fresh fruit and a dollop of Greek yogurt.
- Enjoy as an afternoon snack with iced coffee or herbal tea.
- Perfect addition to fall or winter potlucks.
Recipe Variations
Maple Pecan Version
- Add ¼ cup chopped pecans and a tablespoon of maple syrup to the batter.
Cream Cheese-Stuffed Muffins
- Spoon a teaspoon of sweetened cream cheese into the center before baking.
Chocolate Twist
- Add mini chocolate chips to the batter or swirl melted chocolate on top.
Nutrition Facts (Per Muffin, Approx.)
- Calories: 280
- Fat: 12g
- Carbs: 38g
- Protein: 4g
- Sugar: 20g
Note: Varies based on glaze and swirl usage.
Frequently Asked Questions
Can I use pumpkin pie mix instead of pumpkin purée?
No—pumpkin pie mix has added sugars and spices that will alter the recipe balance.
Can I double this recipe?
Absolutely! This recipe easily doubles for a full 12–14 muffins.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for best results.
What can I use instead of butter?
Melted coconut oil or a neutral oil like canola will work, but butter provides the best flavo