As the leaves turn golden and the air becomes crisp, there’s something magical about cozying up with treats that evoke the essence of fall. Enter Pumpkin Cinnamon Roll Muffins: a delightful combination that brings the warm spices of the season into each fluffy bite. These muffins are not only a quick and easy way to indulge in comfort food, but they also transform classic cinnamon rolls into a lighter, more portable version—no yeast or lengthy prep necessary! Whether you’re serving them as a weekend brunch delight or a sweet afternoon pick-me-up, these muffins are bound to become a favorite in your autumn baking repertoire. What’s your ideal way to enjoy these little bites of heaven?
Why Are Pumpkin Cinnamon Roll Muffins Perfect?
Warm, Cozy Flavors: These muffins capture all the beloved autumn tastes, combining pumpkin and cinnamon in every bite.
Quick and Easy: No yeast means no waiting—just mix and bake for a speedy treat.
Versatile Delight: Perfect for breakfast, snacks, or dessert, pleasing everyone’s sweet tooth!
Irresistible Texture: Enjoy a soft, fluffy muffin with delectable gooey swirls and a creamy glaze.
Make Ahead Option: Freeze unfrosted muffins for a delightful treat anytime; simply thaw and glaze before serving.
For more delightful fall-inspired recipes, check out my Pumpkin Cupcakes Brown — another cozy favorite!
Pumpkin Cinnamon Roll Muffin Ingredients
• Get ready to gather the essentials for these delightful autumn treats!
For the Muffins
- Canned Pumpkin Puree – Adds moisture, flavor, and a rich, seasonal taste; be sure to avoid pie filling as it is sweetened and spiced.
- Melted Butter (½ cup) – Provides richness and buttery flavor; you can use vegetable oil instead if desired.
- Granulated Sugar (¾ cup) – Sweetens the muffins; adjust the amount based on your sweetness preference.
- Large Egg – Acts as a binder and adds moisture; no suitable egg substitute is noted for this recipe.
- Vanilla Extract (1 tsp) – Enhances overall flavor; opt for pure vanilla for the best taste.
- All-Purpose Flour (1½ cups) – Provides structure to the muffins; a 1:1 gluten-free flour blend works as a substitute.
- Baking Soda (1 tsp) & Baking Powder (1 tsp) – Leavening agents that create lift; ensure they are fresh for the best results.
- Salt (½ tsp) – Balances the sweetness and enhances flavor.
- Ground Cinnamon (1 tsp) – Adds a lovely warmth and spice.
For the Cinnamon Swirl Mixture
- Melted Butter (¼ cup) – Keeps the swirl moist and delicious.
- Brown Sugar (¼ cup) – Offers rich sweetness and depth.
- Ground Cinnamon (1 tsp) – Adds extra flavor to the swirl.
For the Cream Cheese Glaze
- Powdered Sugar (½ cup) – Provides a sweet finish to the glaze.
- Vanilla Extract (½ tsp) – Adds depth to the glaze flavor.
- Milk (2–3 tbsp) – Adjust for the desired thickness of the glaze.
With these Pumpkin Cinnamon Roll Muffins ingredients, you’ll be just a few steps away from baking a cozy autumn treat that is sure to please everyone!
Step‑by‑Step Instructions for Pumpkin Cinnamon Roll Muffins
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven heats, line a muffin tin with paper liners or grease it with non-stick spray. This ensures easy removal after baking. Make sure your space is tidy so you can easily access all the ingredients and equipment needed for your Pumpkin Cinnamon Roll Muffins.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine 1 cup of canned pumpkin puree, ½ cup of melted butter, ¾ cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract. Use a whisk or spatula to blend until smooth and fully incorporated, creating a rich and creamy mixture. This delightful base will serve as the heart of your muffins, so mix until all ingredients are combined in your bowl.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Take care to evenly distribute the dry ingredients to avoid clumping. Gradually add this mixture to the wet ingredients from the previous step, stirring gently until just combined—not overmixing will ensure fluffy Pumpkin Cinnamon Roll Muffins.
Step 4: Create Cinnamon Swirl Mixture
For the scrumptious cinnamon swirl that makes these muffins special, combine ¼ cup of melted butter, ¼ cup of brown sugar, and 1 teaspoon of ground cinnamon in a small bowl. Mix until smooth, allowing the flavors to meld beautifully. This mixture will bring an irresistible sweet and spicy element to your muffins—set it aside for assembly!
Step 5: Fill the Muffin Tin
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Then, take a small amount of the cinnamon swirl mixture and drizzle it on top of each portion of batter. This will create those lovely, gooey cinnamon pockets throughout your Pumpkin Cinnamon Roll Muffins, adding delightful flavor and texture.
Step 6: Marble the Batter
Using a knife or a toothpick, gently swirl the cinnamon mixture into the muffin batter to create a marbled effect. Be careful not to overmix, as you still want to maintain distinct pockets of the cinnamon flavor. This process ensures that every bite of your muffins has a touch of that warm, inviting cinnamon aroma.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. You’ll know they are ready when the muffins are golden brown on top and arise nicely. The alluring scent wafting through your kitchen will be the perfect sign that cozy treats are on the way!
Step 8: Prepare the Cream Cheese Glaze
While the muffins are baking, whip up a simple cream cheese glaze by combining ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2 to 3 tablespoons of milk in a bowl. Mix until smooth and creamy, adjusting the milk amount to achieve your desired glaze thickness. This sweet finishing touch will elevate your Pumpkin Cinnamon Roll Muffins even more!
Step 9: Cool and Glaze the Muffins
Once out of the oven, allow the muffins to cool in the pan for about 5 to 10 minutes before transferring them to a wire rack. This will help maintain their shape. After cooling slightly, drizzle the cream cheese glaze generously over the warm muffins, allowing it to seep into the cinnamon swirls for the best flavor experience.
Pumpkin Cinnamon Roll Muffin Variations
Feel free to get creative with these muffins—personalizing them can make each batch truly special!
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Spice Swap: Try adding nutmeg or allspice for a different flavor profile that beautifully complements the pumpkin.
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Dairy-Free: Substitute the cream cheese glaze with a simple vanilla or icing sugar glaze made with almond or coconut milk. This keeps the sweetness without the dairy.
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Sweetness Levels: Reduce the sugar in the muffins for a less sweet version, allowing the natural flavors of pumpkin and spices to shine through. It’s perfect if you prefer a more savory muffin!
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Add-Ins: Toss in some chocolate chips or chopped pecans for extra texture and indulgence. Chocolate and pumpkin are heavenly together!
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Mini Muffins: Use a mini muffin tin for bite-sized wonders, adjusting the baking time to around 12 minutes. These little gems make for perfect party treats!
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Frosting Twist: Instead of a cream cheese glaze, try a lemon glaze for a zesty contrast that brightens the flavors.
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Caramel Drizzle: Drizzle caramel sauce over the glazed muffins for an extra layer of sweetness—who can resist that combination?
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Pumpkin Spice Latte Muffins: Add some espresso powder to the batter for a mocha twist that pairs perfectly with your morning coffee.
If you’re looking for more delicious pumpkin recipes, consider trying my Pumpkin Bread Moist or those delightful Pumpkin Cupcakes Brown — both make excellent additions to your fall baking lineup!
Make Ahead Options
These Pumpkin Cinnamon Roll Muffins are perfect for busy home cooks looking to save time during the week! You can prepare the muffin batter up to 24 hours in advance; simply mix and store it in an airtight container in the refrigerator to keep it fresh. Additionally, you can create the cinnamon swirl mixture ahead of time and refrigerate it separately. When you’re ready to bake, just pour the chilled batter into the muffin tin, swirl in the cinnamon mixture, and bake as directed. For optimal taste, serve the muffins warm with the cream cheese glaze right before enjoying—this will ensure they are just as delicious as if they were freshly made!
How to Store and Freeze Pumpkin Cinnamon Roll Muffins
Room Temperature: Keep the muffins in an airtight container at room temperature for up to 2 days for optimal freshness and flavor.
Fridge: If you prefer, refrigerate the muffins, but they may dry out slightly. Consume within 5 days for the best taste.
Freezer: Freeze the muffins unfrosted for up to 3 months. Allow them to cool completely, then wrap in plastic film and place in a freezer-safe bag.
Reheating: To enjoy, simply thaw and reheat in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for 5-10 minutes before adding the glaze.
Expert Tips for Pumpkin Cinnamon Roll Muffins
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Swirl Wisely: Carefully swirl the cinnamon mixture just a few times; overmixing can blend the flavors instead of creating distinct pockets of deliciousness in your Pumpkin Cinnamon Roll Muffins.
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Storage Solutions: Keep your muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them unfrosted, then add the glaze before serving for that just-baked touch.
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Baking Variations: If you’re using mini muffin tins, adjust your baking time to about 12 minutes. Always do the toothpick test to ensure they’re baked to perfection.
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Ingredient Substitutes: If you’re out of butter, don’t fret! Use vegetable oil in place of melted butter without sacrificing flavor for your Pumpkin Cinnamon Roll Muffins.
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Flavor Experiments: Don’t hesitate to add a pinch of nutmeg or allspice for an extra kick, giving your muffins a unique twist that celebrates the essence of fall!
What to Serve with Pumpkin Cinnamon Roll Muffins
As the aroma of these delightful muffins fills your kitchen, it’s time to think about the perfect companions to create an unforgettable autumn feast.
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Creamy Mashed Potatoes: The buttery richness of creamy mashed potatoes balances the sweetness of the muffins, making for a comforting spread that everyone will love.
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Warm Apple Cider: This spiced fall favorite enhances the cozy flavors, wrapping you in warmth with every sip as you savor your treat.
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Maple Pecan Salad: Fresh greens with crunchy pecans and a drizzle of maple vinaigrette add a refreshing contrast, perfectly complementing the muffins’ sweetness.
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Roasted Brussels Sprouts: Their nutty flavor and caramelized edges harmonize beautifully with the pumpkin spice profile, adding depth to your meal.
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Spiced Chai Latte: This warming beverage brings in rich spices to echo the flavors of the muffins while offering a lovely aromatic experience.
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Vanilla Ice Cream: A scoop atop a warm muffin transforms it into an indulgent dessert, with creamy contrast creating a heavenly combination.
Indulging in these pairings will elevate your experience, ensuring that every bite of your Pumpkin Cinnamon Roll Muffins is a moment to cherish!
Pumpkin Cinnamon Roll Muffins Recipe FAQs
What type of canned pumpkin should I use?
Absolutely stick with canned pumpkin puree for these muffins! It adds the rich moisture and flavor we crave during fall. Avoid using pumpkin pie filling, as it’s already sweetened and spiced, which can alter the balance of your recipe.
How should I store my Pumpkin Cinnamon Roll Muffins?
For up to 2 days, store your muffins in an airtight container at room temperature. If you keep them in the fridge, they may last up to 5 days, but they might dry out. I recommend eating them fresh for the best texture!
Can I freeze these muffins? How?
Yes, you can freeze your Pumpkin Cinnamon Roll Muffins for up to 3 months! Allow them to cool completely, then wrap each muffin in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply thaw them at room temperature or microwave for about 15-20 seconds. Drizzle with glaze just before serving for the best experience.
What if my muffins are too dense?
If your muffins turn out denser than expected, it could be due to overmixing the batter. Always stir until the ingredients are just combined. If you find that they’re still dense after baking, check the freshness of your baking powder and soda, as expired leavening agents can affect the rise!
Are these muffins suitable for my gluten-free friends?
Absolutely! You can substitute regular flour with a 1:1 gluten-free flour blend to make these Pumpkin Cinnamon Roll Muffins gluten-free. Ensure your baking powder is gluten-free as well. Everyone can enjoy these delightful treats!
Pumpkin Cinnamon Roll Muffins: Fall's Cozy Must-Try Treats
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large mixing bowl, combine the pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add dry mix to wet mix, stirring until just combined.
- Combine melted butter, brown sugar, and ground cinnamon for the swirl. Mix until smooth and set aside.
- Spoon batter into the muffin tin, filling each cup about two-thirds full. Drizzle cinnamon swirl mixture on top.
- Gently swirl the cinnamon mixture into the muffin batter to create a marbled effect without overmixing.
- Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. The muffins should be golden brown on top.
- While muffins are baking, mix powdered sugar, vanilla extract, and milk to make the glaze. Adjust thickness as desired.
- Allow muffins to cool for 5 to 10 minutes before transferring to a wire rack. Drizzle the cream cheese glaze over the warm muffins.
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