Pumpkin Cinnamon Roll Muffins: Fluffy, Spiced, and Irresistible
Autumn mornings call for warm, cozy flavors, and nothing embodies that better than Pumpkin Cinnamon Roll Muffins. Imagine the soft, tender crumb of a muffin infused with the rich sweetness of pumpkin, swirling with cinnamon and brown sugar, and topped with a drizzle of cream cheese glaze. These muffins capture the comforting essence of a cinnamon roll while being perfectly portable for breakfasts, brunches, or snack time.
Pumpkin not only adds a natural sweetness and moisture but also provides that subtle fall spice flavor that pairs beautifully with cinnamon and nutmeg. Perfect for busy mornings, these muffins bring bakery-quality taste to your kitchen without the hassle of rolling out dough. The aroma alone will fill your home with the essence of autumn, making them a favorite for kids and adults alike.
Ingredients Needed
| Ingredient | Amount | Approx. Calories |
|---|---|---|
| All-purpose flour | 2 cups | 910 |
| Pumpkin purée | 1 cup | 80 |
| Granulated sugar | ¾ cup | 580 |
| Brown sugar | ½ cup | 430 |
| Baking powder | 2 tsp | 10 |
| Baking soda | ½ tsp | 0 |
| Salt | ½ tsp | 0 |
| Ground cinnamon | 2 tsp | 12 |
| Ground nutmeg | ½ tsp | 3 |
| Eggs | 2 large | 140 |
| Vegetable oil | ⅓ cup | 640 |
| Vanilla extract | 1 tsp | 12 |
| Cream cheese (for glaze) | 4 tbsp | 100 |
| Powdered sugar (for glaze) | ½ cup | 192 |
| Milk (for glaze) | 1–2 tsp | 10 |
Step-by-Step Cooking Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
2. Prepare Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Mix Wet Ingredients
In another bowl, combine pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
4. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing to keep muffins light and fluffy.
5. Create Cinnamon Swirl
In a small bowl, mix ¼ cup brown sugar with 1 tsp cinnamon. Fill each muffin cup halfway with batter, sprinkle a little of the cinnamon sugar mixture, then top with remaining batter. Swirl gently with a toothpick.
6. Bake the Muffins
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
7. Make the Glaze
Mix cream cheese, powdered sugar, and milk until smooth. Drizzle over slightly cooled muffins before serving.
Tips for Customizing the Recipe
- Add nuts: Chopped pecans or walnuts add a nice crunch.
- Chocolate twist: Sprinkle chocolate chips into the batter for a richer flavor.
- Spice it up: Add ground ginger or cloves for a deeper fall flavor.
- Mini muffins: Bake as mini muffins for snack-sized portions, reducing baking time to 12–15 minutes.
- Maple glaze: Substitute cream cheese glaze with a simple maple glaze for extra sweetness.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | ~220–250 |
| Carbohydrates | 32–35 g |
| Fat | 10–12 g |
| Protein | 3–4 g |
| Sugar | 14–16 g |
Serving Suggestions
Serve Pumpkin Cinnamon Roll Muffins warm for breakfast or brunch. Pair with:
- A hot cup of coffee, latte, or chai tea
- A dollop of butter or cream cheese on the side
- Fresh fruit or a light fruit compote
- As a dessert with a scoop of vanilla ice cream
These muffins are perfect for gifting during fall holidays or as a cozy homemade treat.
Pumpkin Cinnamon Roll Muffins: Fluffy, Spiced, and Irresistible
12
servings10
minutes18
minutes220–250
kcalIngredients
2 cups all-purpose flour
1 cup pumpkin purée
¾ cup granulated sugar
½ cup brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
2 large eggs
⅓ cup vegetable oil
1 tsp vanilla extract
For Cinnamon Swirl:
¼ cup brown sugar
1 tsp cinnamon
For Glaze:
4 tbsp cream cheese
½ cup powdered sugar
1–2 tsp milk
Directions
- Preheat the Oven
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix Wet Ingredients
- In another bowl, combine pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
- Combine Wet and Dry
- Fold the dry ingredients into the wet ingredients until just combined.
- Add Cinnamon Swirl
- Mix ¼ cup brown sugar with 1 tsp cinnamon. Fill muffin cups halfway with batter, sprinkle cinnamon sugar, then top with remaining batter. Swirl lightly.
- Bake Muffins
- Bake 18–22 minutes or until a toothpick inserted comes out clean. Cool 5 minutes in tin, then transfer to a wire rack.
- Make Glaze
- Mix cream cheese, powdered sugar, and milk until smooth. Drizzle over slightly cooled muffins before serving.
Recipe Video
Notes
- For the best flavor and texture, serve these muffins slightly warm. The pumpkin purée keeps them moist and tender, while the cinnamon swirl adds a sweet, aromatic surprise in every bite. You can enjoy them plain or drizzle with cream cheese or maple glaze for extra indulgence.
FAQs
1. Can I make these muffins ahead of time?
Yes! These muffins stay fresh at room temperature for 2–3 days in an airtight container. For longer storage, refrigerate up to 5 days or freeze for 1–2 months.
2. Can I make them gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Adding ½ tsp xanthan gum can help improve texture if your blend doesn’t include it.
3. Can I make them vegan?
Yes. Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use a plant-based milk and oil. Vegan cream cheese can be used for the glaze.
4. How do I keep the muffins moist?
Avoid overmixing the batter. The pumpkin purée helps keep them moist naturally. You can also brush the tops with a little simple syrup after baking for extra tenderness.
5. Can I add chocolate chips or nuts?
Yes! Mini chocolate chips, pecans, or walnuts work beautifully. Fold them into the batter before baking or sprinkle on top before putting the muffins in the oven.
Conclusion
Pumpkin Cinnamon Roll Muffins are a delightful combination of moist, tender pumpkin muffins and the sweet, spiced goodness of a cinnamon roll. Easy to make, packed with seasonal flavor, and perfect for any occasion, they are sure to become a fall favorite. Whether for breakfast, brunch, or a sweet snack, these muffins bring the comforting flavors of autumn right to your kitchen.
