Buttery Pumpkin Cinnamon Roll Muffins

There’s something about the first crisp mornings of fall that makes me want to turn on the oven and fill the kitchen with warm, sweet spices. A few weeks ago, while organizing my pantry, I spotted a can of pumpkin purée leftover from last year’s baking season. That one small find inspired a weekend experiment: a mash-up between my two favorite comfort treats: pumpkin muffins and cinnamon rolls.

I still remember that Sunday morning; the air smelled like rain, a soft playlist played in the background, and I whisked together flour and cinnamon while my cat sat watching curiously on the counter. The first batch came out golden and fluffy, with a swirl of cinnamon sugar that melted into sweet ribbons. One bite in, and it felt like wrapping myself in a cozy blanket.

These Pumpkin Cinnamon Roll Muffins have since become my go-to fall bake. They’re soft and buttery, perfectly spiced, and drizzled with a simple vanilla glaze that makes them look straight out of a bakery. The best part? No yeast, no waiting for dough to rise just pure, pumpkin-cinnamon magic in under 30 minutes.

Short Description

Soft, buttery muffins infused with pumpkin and warm spices, featuring a gooey cinnamon swirl and sweet vanilla glaze, are the perfect cozy fall treat for breakfast, brunch, or dessert.

Key Ingredients

For the Muffins

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon ginger
• ¾ cup pumpkin purée
• ½ cup vegetable oil
• ⅔ cup brown sugar
• ¼ cup milk
• 2 large eggs
• 1 teaspoon vanilla extract

For the cinnamon swirl

• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons melted butter

For the glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Tools Needed

• 12-cup muffin tin
• Paper liners or non-stick spray
• Two mixing bowls (medium and large)
• Whisk and spatula
• Measuring cups and spoons
• Wire rack
• Toothpick (for swirling and testing doneness)

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Step 3: Combine the Wet Ingredients
In a large mixing bowl, combine the pumpkin purée, vegetable oil, brown sugar, milk, eggs, and vanilla extract. Mix until smooth.

Step 4: Blend the Mixtures
Gradually stir the dry ingredients into the wet ingredients, mixing just until no flour remains. Do not overmix.

Step 5: Prepare the Cinnamon Swirl
In a small bowl, prepare the cinnamon swirl by mixing brown sugar, cinnamon, and melted butter until combined.

Step 6: Assemble the Muffins
Fill each muffin cup halfway with batter. Add about 1 teaspoon of the cinnamon swirl mixture into the center of each, then top with more muffin batter to fill the cups about ¾ full. Use a toothpick to gently swirl the cinnamon into the batter.

Step 7: Bake the Muffins
Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Step 8: Make the Glaze
For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over slightly warm muffins before serving.

Why You’ll Love This Recipe

Soft, moist texture with a melt-in-your-mouth crumb

Perfectly balanced pumpkin and cinnamon flavor

No yeast or rising time; ready in under 30 minutes

Ideal for cozy breakfasts, brunch tables, or gifting

Simple ingredients you probably already have in your pantry

Mistakes to Avoid & Solutions

Overmixing the batter: This makes the muffins dense. Mix only until the flour disappears.

Skipping the swirl: That buttery cinnamon layer is what gives the muffin its “cinnamon roll” magic; don’t skip it!

Filling too high: Overfilled cups can overflow. Fill only about ¾ full for a nice dome.

Glazing too early: Wait until muffins are slightly warm, or the glaze will melt into the crumb.

Uneven baking: Rotate your pan halfway through if your oven heats unevenly.

Serving and Pairing Suggestions

Enjoy warm with a cup of black coffee, chai latte, or pumpkin spice latte.

Serve with a side of Greek yogurt or scrambled eggs for a cozy breakfast combo.

These also make a great addition to brunch spreads pair them with apple cider or a fall fruit salad.

Storage and Reheating Tips

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

For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.

To reheat, microwave each muffin for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes. The glaze will soften beautifully again.

FAQs

1. Can I use fresh pumpkin instead of canned purée?
Yes! Just roast and mash your pumpkin until smooth. Be sure to drain excess moisture before using.

2. Can I replace the vegetable oil with butter?
Yes, melted butter works fine, but the muffins may be slightly denser.

3. How do I make these muffins less sweet?
Reduce the brown sugar in the batter to ½ cup, and skip the glaze if you prefer.

4. Can I make them gluten-free?
Use a 1:1 gluten-free flour blend that includes xanthan gum.

5. Can I add nuts or chocolate chips?
Absolutely! Chopped pecans, walnuts, or mini chocolate chips make a lovely addition to the batter.

Tips & Tricks

Warm your milk slightly before mixing for smoother batter.

Use high-quality cinnamon, as it makes all the difference in flavor.

If the glaze is too thick, add milk ½ tablespoon at a time until it reaches drizzling consistency.

Add a touch of maple syrup to the glaze for a richer fall flavor.

Recipe Variations

Cream Cheese Swirl: Add a small spoonful of sweetened cream cheese to the center instead of cinnamon sugar for a cheesecake-like twist.

Apple Cinnamon Version: Swap pumpkin purée for unsweetened applesauce and add diced apples.

Whole Wheat Muffins: Replace half of the all-purpose flour with whole wheat flour for extra fiber and nuttiness.

Chocolate Pumpkin Muffins: Stir in ½ cup of chocolate chips and drizzle with a cocoa glaze.

Final Thoughts

Making these Pumpkin Cinnamon Roll Muffins always feels like an act of self-care. It’s the kind of recipe that doesn’t ask for perfection, just a little love, a little cinnamon, and the joy of baking something that fills your home with warmth. Every swirl of sugar feels like a reminder that cozy moments can come from the simplest things.

Whether you’re baking for family, friends, or yourself, these muffins have a way of turning any morning into something special. A warm mug, a golden muffin, and that sweet pumpkin aroma, that’s what fall happiness tastes like to me.