Two weekends ago, I finally tackled the scary hallway closet I’d been avoiding for months. I bribed myself with the promise of a sweet reward if I got through the boxes of old kids’ shoes and tangled Christmas lights. By midafternoon, the closet was tidy, the kids were off at a friend’s house, and I had a quiet kitchen calling my name. That’s when I decided to bake something warm and cozy—something that would make the whole house smell like fall.
I remembered a recipe idea I’d scribbled on a sticky note last year after tasting a cinnamon roll muffin at a coffee shop on a rainy road trip. I’d never tried making it at home, but I had a can of pumpkin purée sitting in the pantry, practically begging to be used. So I tied my hair back, turned on some ‘90s hits, and got to work.
The aroma that drifted out of the oven was everything I’d hoped for: spiced pumpkin mingled with buttery cinnamon sugar. I didn’t even wait for the glaze to set before calling my husband into the kitchen. We stood there, side by side, still in our Saturday chores clothes, eating muffins over the cooling rack. I swear they tasted even better because we’d earned them after all that cleaning.
These Pumpkin Cinnamon Roll Muffins quickly earned a spot in my “bake again soon” folder. They’re perfect for family breakfasts, bake sales, or just a cozy afternoon pick-me-up. If you love cinnamon rolls but dread the time-consuming yeast dough, this muffin version is your new best friend.
Short Description
Soft pumpkin-spiced muffins with a buttery cinnamon swirl inside and a sweet drizzle of vanilla glaze on top. They’re quick to make, cozy to eat, and bring all the warmth of a cinnamon roll without the fuss.
Key Ingredients
For the muffins:
- 1¾ 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 (one large, one medium)
- Whisk and rubber spatula
- Small bowl for the swirl
- Toothpick for swirling
- Wire cooling rack
Cooking Instructions
Step 1: Prep the pan and oven
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well to prevent sticking.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Step 3: Combine the wet ingredients
In a large bowl, mix pumpkin purée, vegetable oil, brown sugar, milk, eggs, and vanilla until smooth and lump-free.
Step 4: Make the batter
Gradually fold the dry ingredients into the wet ingredients, stirring just until no flour streaks remain. Avoid over-mixing to keep the muffins tender.
Step 5: Prepare the cinnamon swirl
In a small bowl, mix brown sugar, cinnamon, and melted butter until it looks like wet sand.
Step 6: Fill and swirl
Spoon muffin batter into each cup, filling them halfway. Drop about 1 teaspoon of the cinnamon swirl mixture into the center of each cup, then cover with more batter until about ¾ full. Use a toothpick to gently swirl the cinnamon mixture through the batter.
Step 7: Bake
Bake for 16–18 minutes until a toothpick inserted in the center comes out clean. The tops should spring back lightly when touched.
Step 8: Cool and glaze
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over slightly warm muffins so it melts just a little.
Troubleshooting tip: If your glaze is too runny, add 1 tablespoon of powdered sugar at a time. If too thick, add a splash more milk.
Why You’ll Love This Recipe
Warm Spices: Pumpkin, cinnamon, nutmeg, and cloves give these muffins a comforting autumn flavor.
Easy Treat: No yeast or rising time, just simple stirring and baking.
Bakery-Style Look: The cinnamon swirl and glaze make them look fancy without extra effort.
Family-Friendly: Perfect for breakfast, lunchbox snacks, or a sweet afternoon break.
Crowd-Pleaser: They stay moist for days and taste even better the next morning.
Mistakes to Avoid & Solutions
Over-mixing the batter: Leads to dense muffins. Stir only until ingredients are just combined.
Forgetting to swirl: The cinnamon mixture will sink if you skip the swirl, so use a toothpick for even ribbons.
Over-baking: Keep an eye on them after 15 minutes; an over-baked muffin can become dry.
Too much glaze at once: Drizzle gradually; you can always add more, but you can’t take it back once it floods the muffin tops.
Skipping paper liners: These muffins can stick to the pan without liners or proper greasing.
Serving and Pairing Suggestions
Serve warm for breakfast with hot coffee or chai tea.
Add a dollop of whipped cream for dessert-style presentation.
Pair with scrambled eggs and fresh fruit for a balanced brunch plate.
For a festive spread, place them on a cake stand and dust lightly with powdered sugar.
Storage and Reheating Tips
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze (unglazed) for up to 2 months.
Reheat refrigerated muffins in the microwave for 10–15 seconds to bring back softness.
If frozen, thaw at room temperature, then glaze before serving.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s cooked and puréed until smooth. Drain excess water so it doesn’t thin the batter.
2. Can I skip the glaze?
Absolutely, but it adds a lovely sweetness. A dusting of powdered sugar is a nice alternative.
3. Can I make these muffins gluten-free?
You can substitute a 1:1 gluten-free flour blend; keep in mind the texture may be slightly more tender.
4. Why did my muffins sink in the middle?
They were likely under-baked or over-mixed. Check doneness with a toothpick and mix batter just until combined.
5. Can I double the recipe?
Yes, but bake in batches so muffins cook evenly.
Tips & Tricks
Use room-temperature eggs for smoother blending.
For a richer flavor, swap vegetable oil for melted coconut oil or browned butter.
Lightly toast your spices for 30 seconds in a dry pan to deepen their aroma.
Sift powdered sugar before making glaze to avoid lumps.
Let muffins cool slightly before glazing so the drizzle stays pretty instead of melting off completely.
Recipe Variations
Cream Cheese Center: Add 1 teaspoon of sweetened cream cheese filling in the middle along with the cinnamon swirl for a richer surprise.
Chocolate Pumpkin Swirl: Replace the cinnamon swirl with 2 tablespoons of melted chocolate mixed with 2 tablespoons of brown sugar for a mocha twist.
Nutty Crunch: Sprinkle chopped pecans or walnuts over the top before baking for texture.
Maple Glaze: Swap milk in the glaze for maple syrup for extra autumn flavor.
Mini Muffins: Use a mini muffin tin, reduce bake time to about 10–12 minutes, and watch closely.
Final Thoughts
There’s something satisfying about creating bakery-worthy muffins without needing to wake up at dawn or fuss with yeast dough. I love that these Pumpkin Cinnamon Roll Muffins bring a little celebration to an ordinary weekend morning. As a mom with a busy schedule, I need recipes that feel special but don’t leave me cleaning the kitchen for hours.
I’ll be making these again for our next Sunday brunch with friends, partly because they’re easy to transport and partly because they disappear faster than I can set them on the table. My youngest has already asked if we can bake them for her class bake sale, which tells me they’ve won official “kid-approved” status.
It’s these small, cozy recipes that keep my kitchen fun and my family happy. If you try them, don’t forget to share your own swirl designs—I’m always curious to see how creative everyone gets with that step.
Pumpkin Cinnamon Roll Muffins
Ingredients
For the muffins:
- 1¾ 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
Instructions
- Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, mix pumpkin purée, oil, brown sugar, milk, eggs, and vanilla until smooth.
- Fold dry ingredients into wet just until combined.
- Mix brown sugar, cinnamon, and melted butter for the swirl.
- Fill muffin cups halfway with batter, add a teaspoon of swirl, cover with more batter to ¾ full, and swirl gently with a toothpick.
- Bake 16–18 minutes until a toothpick comes out clean.
- Cool 5 minutes in the pan, then transfer to a rack. Whisk powdered sugar, milk, and vanilla for glaze and drizzle over slightly warm muffins.
