Pumpkin Cinnamon Roll Muffins – Moist & Fluffy Fall Treat

Pumpkin Cinnamon Roll Muffins – Moist & Fluffy Fall Treat

Fall baking season calls for cozy, comforting recipes, and these pumpkin cinnamon roll muffins deliver exactly that. Imagine soft, fluffy muffins swirled with cinnamon sugar and finished with a light glaze, combining the warm spices of a cinnamon roll with the moist tenderness of pumpkin muffins.

If you’re looking to add an easy fall baking recipe to your repertoire, this is the perfect starting point for a comforting weekend bake. For another cozy dessert idea, check out our Pineapple Layer Cake with Glaze that pairs perfectly with a cup of coffee on chilly mornings.

These pumpkin cinnamon roll muffins are perfect for breakfast, brunch, or an afternoon snack, giving you all the flavors of a cinnamon roll in a less intimidating, no-yeast recipe format. If you love moist, rich fall flavors, you may also enjoy our Taco Bell Nacho Fries Recipe for savory comfort meals alongside your sweet treats.

 Ingredients

For the Muffins:

• 1 cup pumpkin puree

• 1/3 cup granulated sugar

• 1/3 cup packed brown sugar

• 1/2 cup vegetable oil

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon salt

For the Cinnamon Sugar Swirl:

• 1/3 cup brown sugar

• 1 tablespoon cinnamon

• 2 tablespoons melted butter

For the Glaze:

• 1/2 cup powdered sugar

• 1 tablespoon milk

• 1/4 teaspoon vanilla extract

 Directions

 Prepare the Muffins

• Preheat your oven to 350°F (175°C).

• Line a muffin tin with liners or grease well.

• In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.

• In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.

• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Add the Cinnamon Sugar Swirl

• In a small bowl, mix together brown sugar, cinnamon, and melted butter.

• Fill each muffin cup halfway with batter, add a spoonful of cinnamon swirl, then top with more batter.

• Use a toothpick to swirl gently for a marbled effect.

 Bake the Muffins

• Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

• Let muffins cool for 10 minutes before adding the glaze.

 Make the Glaze

• In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

• Drizzle over the warm muffins to create that signature cinnamon roll look.

 Why These Pumpkin Cinnamon Roll Muffins Work

These pumpkin cinnamon roll muffins use real pumpkin puree, ensuring a moist crumb without heaviness. The cinnamon sugar swirl adds that classic cinnamon roll taste, while the glaze offers a sweet finish without overpowering the pumpkin flavor.

They are:

 Easy to prepare in under 30 minutes.

 Perfect for fall brunch tables or weekend breakfast treats.

 A freezer-friendly recipe you can reheat quickly.

For more cozy ideas, visit Delish’s Fall Baking Collection to fill your season with comforting bakes.

 Tips & Variations

• Add 1/2 cup chopped pecans or walnuts for crunch.

• For extra spice, add 1/4 teaspoon ground cloves.

• Make mini muffins and adjust the baking time to 12–14 minutes for quick snacks.

• Use a cream cheese glaze instead of powdered sugar glaze for a richer finish.

 Storage

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keep for up to 5 days, reheating briefly before serving.

• Freezer: Freeze unfrosted muffins for up to 2 months; thaw overnight and add glaze before serving.

 Time & Yield

• Prep Time: 10 minutes

• Bake Time: 20 minutes

• Total Time: 30 minutes

• Yield: 12 muffins

 Tools Needed

• Mixing bowls

• Whisk and spatula

• Muffin tin with liners

• Measuring cups and spoons

• Cooling rack

 Nutrition (per muffin)

• Calories: 230

• Fat: 9g

• Carbohydrates: 34g

• Protein: 3g

• Sugar: 16g

• Fiber: 1g

 FAQs

Can I use homemade pumpkin puree?

Yes, but ensure it’s thick and not watery to maintain the muffins’ structure.

Can I add cream cheese frosting?

Absolutely! Replace the glaze with cream cheese frosting for a richer treat.

Can I make this gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

 Final Thoughts

These pumpkin cinnamon roll muffins will quickly become your go-to fall baking recipe for breakfast or brunch. They’re quick, comforting, and deliver that warm cinnamon roll flavor with pumpkin richness in every bite.

If you loved these muffins, explore our Southern Strawberry Sweet Tea to pair with your fall brunch table and keep your seasonal recipes exciting.

Pumpkin Cinnamon Roll Muffins

Summary These Pumpkin Cinnamon Roll Muffins are fluffy, moist, and packed with cozy fall flavors. Perfect for breakfast or as a sweet snack, each muffin has a warm cinnamon swirl and a light vanilla glaze for a bakery-style finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients
• For the Muffins:
• 1 cup pumpkin puree
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• For the Cinnamon Swirl:
• 1/3 cup brown sugar
• 1 tablespoon cinnamon
• 2 tablespoons melted butter
• For the Glaze:
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract

Equipment

• Equipment:
• Muffin tin (12-cup)
• Paper liners
• Mixing bowls
• Whisk
• Spatula
• Small bowl (for cinnamon swirl)
• Spoon or piping bag (for glaze)

Method

 

1. Instructions
2. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
3. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
4. In another bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. In a small bowl, combine brown sugar, cinnamon, and melted butter for the swirl.
7. Fill each muffin liner halfway with batter, add a small spoon of the cinnamon swirl, then cover with more batter. Use a toothpick to swirl lightly.
8. Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.
9. Let cool for 10 minutes on a rack.
10. In a small bowl, whisk powdered sugar, milk, and vanilla for the glaze. Drizzle over the muffins before serving.

Notes

Notes
For added flavor, sprinkle chopped pecans or walnuts on top before baking.

You can replace the vegetable oil with melted coconut oil for a richer taste.

Store in an airtight container for up to 3 days at room temperature.