Pumpkin Cinnamon Roll Muffins

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All the cozy comfort of a cinnamon roll, no yeast, no waiting. Just golden, pumpkin-spiced muffins with a buttery cinnamon swirl and a creamy glaze that melts right in.

There’s something about fall that makes baking feel like therapy. Maybe it’s the cool mornings, the smell of cinnamon in the air, or that quiet ritual of whisking pumpkin and spice together before the day begins. These Pumpkin Cinnamon Roll Muffins capture that feeling in a single bite, soft, tender, and warm from the oven, with a drizzle of cream cheese glaze that feels just indulgent enough.

They’re the kind of treat that makes your kitchen smell like home, the shortcut version of cinnamon rolls you can pull off any day of the week. No yeast, no rising, no waiting. Just whisk, swirl, and bake.

Ingredients

For the Muffin Batter:

• 1 cup canned pumpkin puree
• ½ cup melted butter (or substitute vegetable oil)
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

For the Cinnamon Swirl:

• ¼ cup melted butter
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon

For the Cream Cheese Glaze:

• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 2–3 tablespoons milk (adjust for consistency)

Step-by-Step Instructions

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
2. Mix the Wet Ingredients:
   In a medium bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth and glossy.
3. Combine the Dry Ingredients:
   In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
4. Fold Together:
   Add the dry ingredients into the wet mixture and fold gently until just combined. (Don’t overmix — that’s the secret to soft, fluffy muffins.)
5. Make the Cinnamon Swirl:
   Stir together the melted butter, brown sugar, and cinnamon in a small bowl until syrupy.
6. Assemble:
   Fill each muffin cup halfway with batter. Add a spoonful of cinnamon swirl, then cover with more batter. Use a toothpick or skewer to swirl lightly through each cup.
7. Bake:
   Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
8. Glaze:
   While the muffins cool slightly, whisk powdered sugar, vanilla, and milk in a small bowl. Drizzle over warm muffins and let set.

Tips & Tricks for Perfect Pumpkin Muffins

• Don’t overmix. Overmixing develops gluten, which makes muffins dense instead of tender.
• Swirl lightly. A few gentle turns keep the cinnamon from blending in completely.
• Let them rest. Five minutes in the tin after baking helps them set without drying out.
• Warm your glaze slightly for a smoother drizzle.

Texture Tip: If your batter looks too thick, add 1 tablespoon of milk at a time until it loosens slightly. Pumpkin moisture can vary between brands.

Substitutions and Variations

• Vegan: Use melted coconut oil and a flax egg (1 tbsp flaxseed + 3 tbsp water).
• Gluten-Free: Substitute a 1:1 gluten-free flour blend; check your baking powder for GF labeling.
• Whole-Wheat Option: Replace half the all-purpose flour for a nuttier flavor.
• Mix-ins: Add chopped pecans, walnuts, or chocolate chips for extra texture.
• Alternate Glaze: Try maple glaze (powdered sugar + maple syrup + milk) for a cozy twist.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No — pumpkin pie filling is already sweetened and spiced, which will make the muffins overly dense and sugary. Always use plain canned pumpkin puree.

How do I store them?

Store at room temperature in an airtight container for up to 2 days. For longer storage, freeze unfrosted muffins for up to 2 months. Thaw and glaze before serving.

Can I bake this as a loaf instead of muffins?

Yes! Pour into a greased 8×8-inch pan and bake for about 35–40 minutes. Check doneness with a toothpick.

How do I prevent over-swirl?

Swirl gently — once or twice through the center is enough. Overdoing it will mix the layers together.

Nutrition Information (per muffin)

Nutrient	Amount
Calories	230
Total Fat	12g
Saturated Fat	7g
Carbohydrates	28g
Sugar	16g
Fiber	1g
Protein	3g
Sodium	180mg
Cholesterol	35mg

Every fall, I find myself coming back to this recipe. It’s simple, nostalgic, and somehow feels like a small celebration, even on a Tuesday morning. These Pumpkin Cinnamon Roll Muffins are soft enough to melt in your mouth, rich enough to feel special, and quick enough to make before coffee cools.

If you try them, leave a comment or tag me, I’d love to see your version.
Now go grab that can of pumpkin hiding in your pantry. You know what to do.

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