Pumpkin Cinnamon Roll Muffins Recipe

There’s something magical about warm, gooey cinnamon rolls on a chilly fall morning. But sometimes, you just don’t have the time to make homemade dough, wait for it to rise, and roll everything up. That’s where these pumpkin cinnamon roll muffins come in — they deliver all the cozy, sweet, spicy goodness of cinnamon rolls in a quick, easy, muffin form.

These muffins are soft and tender thanks to real pumpkin puree and warm fall spices like cinnamon, nutmeg, and cloves. Swirls of cinnamon-sugar filling melt into the batter as they bake, creating gooey pockets of sweetness. And to finish them off? A silky cream cheese glaze drizzled right on top.

Best of all, they’re ready in under 35 minutes from start to finish. No kneading, no waiting for dough to rise, and no complicated techniques. Just simple, classic fall flavors packed into perfectly portioned muffins.

Whether you’re making them for a cozy weekend breakfast, holiday brunch, or just an afternoon treat with coffee, these pumpkin cinnamon roll muffins are guaranteed to impress.

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What Makes These Pumpkin Cinnamon Roll Muffins Special?

• No yeast, no waiting: Get all the cinnamon roll flavor without the hassle.

• Perfectly spiced: Pumpkin, cinnamon, nutmeg, and cloves create that warm fall vibe.

• Gooey cinnamon swirls: Melted brown sugar and butter seep into the muffins while baking.

• Cream cheese glaze: Sweet, tangy, and the perfect finishing touch.

• Freezer-friendly: Bake ahead and freeze for quick breakfasts all season long.

If you’ve ever wanted cinnamon rolls without the effort, this is the recipe you’ve been waiting for.

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Ingredient Notes

For the Muffins

• Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling.

• All-purpose flour: Gives structure while keeping muffins soft.

• Brown sugar: Adds warmth and moisture.

• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves. You can make your own if needed.

• Baking powder + baking soda: Helps the muffins rise and stay fluffy.

• Eggs: Bind everything together.

• Milk: Whole milk or almond milk both work.

For the Cinnamon Swirl

• Brown sugar: Creates that signature gooey filling.

• Cinnamon: The star spice.

• Melted butter: Helps the swirl stay soft and rich.

For the Glaze

• Cream cheese: Softened for smooth mixing.

• Powdered sugar: Sweetens and thickens the glaze.

• Vanilla extract: Adds depth of flavor.

• Milk: Thins the glaze to your desired consistency.

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How To Make Pumpkin Cinnamon Roll Muffins

1. Preheat and Prep

   • Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Make the Muffin Batter (10 minutes)

   • In a large bowl, whisk together flour, baking powder, baking soda, pumpkin spice, and salt.

   • In a separate bowl, mix pumpkin puree, brown sugar, eggs, milk, and melted butter.

   • Combine wet and dry ingredients until just mixed. Don’t overmix — it keeps muffins tender.

3. Prepare the Cinnamon Swirl (2 minutes)

   • Mix brown sugar, cinnamon, and melted butter until smooth.

4. Assemble the Muffins (5 minutes)

   • Fill each muffin cup halfway with batter.

   • Add a teaspoon of cinnamon swirl on top and use a toothpick to gently swirl it in.

   • Top with remaining batter and another small swirl on top.

5. Bake (18-22 minutes)

   • Bake until a toothpick inserted in the center comes out clean.

   • Cool muffins for 5 minutes, then transfer to a wire rack.

6. Make the Cream Cheese Glaze

   • Beat cream cheese, powdered sugar, vanilla, and milk until smooth.

   • Drizzle over cooled muffins.

7. Serve and Enjoy

   • Best served warm with a hot cup of coffee or tea.

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Storage Options

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigeration: Keeps well for 4-5 days in the fridge.

• Freezing: Freeze muffins without glaze for up to 2 months. Thaw at room temp and glaze before serving.

• Reheating: Microwave for 15-20 seconds for a fresh-from-the-oven feel.

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Variations and Substitutions

• Maple Glaze Twist: Swap cream cheese glaze with maple icing for a different flavor.

• Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking.

• Chocolate Lovers: Add mini chocolate chips to the batter.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Dairy-Free: Use almond milk, vegan butter, and dairy-free cream cheese.

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Frequently Asked Questions

Q1. Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling has added sugar and spices. Stick to pure pumpkin.

Q2. Can I make these ahead of time?
Yes! Bake the muffins, skip the glaze, and store them covered. Glaze before serving.

Q3. What if I don’t have pumpkin pie spice?
Make your own with 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp cloves.

Q4. Can I double this recipe?
Absolutely. Just bake in batches to ensure even cooking.

Q5. How do I keep the muffins moist?
Don’t overbake, and store them tightly covered once cooled.

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