Cinnamon Roll Pumpkin Muffins Recipe
If autumn had a signature treat, it would have to be these Cinnamon Roll Pumpkin Muffins! Imagine the cozy aroma of pumpkin mingling with cinnamon and brown sugar, all wrapped up in a soft, fluffy muffin finished with a dreamy cream cheese glaze. Every bite delivers that swirl of cinnamon roll magic and pumpkin goodness in a perfectly portable form. Whether you’re baking for family brunch or craving something special with your morning coffee, these muffins are a celebration of everything warm, sweet, and comforting about fall.
Ingredients You’ll Need
Ingredients You’ll Need
These humble ingredients come together to create something truly magical—each one playing a crucial role in flavor, texture, or that signature marbled appearance. Trust me, the simplicity is what makes Cinnamon Roll Pumpkin Muffins an instant favorite for both new and seasoned bakers!
- Pumpkin Puree: Provides moisture, warmth, and that classic pumpkin flavor that defines fall treats.
- Melted Butter: Adds richness and helps create that tender, bakery-style crumb.
- Sugar: Sweetens the muffins and enhances the pumpkin’s natural sweetness.
- Vanilla: Adds depth and a soft, aromatic underline to every bite.
- Egg: Binds everything together and gives the muffins structure.
- All-Purpose Flour: The perfect foundation for light, yet sturdy muffins.
- Baking Powder & Baking Soda: The dynamic duo that help these beauties rise and become fluffy.
- Salt: Balances sweetness and punches up the pumpkin and spice flavors.
- Ground Cinnamon: Brings that nostalgic, spicy warmth we all love in fall baking.
- Brown Sugar (for the swirl): Creates a gooey, caramel-like ribbon throughout the muffins.
- Powdered Sugar (for the glaze): Dissolves into a silky sweet glaze that sets just right.
- Cream Cheese (for the glaze): Adds a tangy, creamy finish that takes these muffins to another level.
- Milk (for the glaze): Smooths out the glaze to the perfect drizzling consistency.
How to Make Cinnamon Roll Pumpkin Muffins
Step 1: Preheat and Prep
Set your oven to 350°F, giving it time to fully preheat while you assemble your ingredients. Give your muffin tin a generous mist of cooking spray—this way, your Cinnamon Roll Pumpkin Muffins pop out perfectly golden, every time!
Step 2: Mix Wet Ingredients
In a large bowl, combine pumpkin puree, melted butter, sugar, vanilla, and the egg. Whisk until everything is gorgeously smooth and the mixture glows with that unmistakable rich orange hue.
Step 3: Whisk Dry Ingredients
Using a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution and avoids biting into a pocket of baking soda!
Step 4: Combine Wet and Dry
Pour the dry ingredients into your wet mixture and, using a spatula, gently mix just until blended. Don’t over-stir—a few small streaks in the batter are perfectly fine. This step guarantees moist, tender Cinnamon Roll Pumpkin Muffins every time.
Step 5: Prepare the Cinnamon Swirl
In a small bowl, mix together the melted butter, brown sugar, and cinnamon for your irresistible swirl. This magic trio delivers that cinnamon roll signature inside each muffin.
Step 6: Fill and Swirl
Spoon muffin batter so each cup is about halfway full. Add a dollop of cinnamon swirl mixture on top, then cover with more batter. Use a toothpick or skewer to gently swirl the cinnamon mixture through the batter—this is where the true cinnamon roll magic happens!
Step 7: Bake Until Perfect
Bake your muffins for 20-25 minutes. When a toothpick inserted into the center comes out clean and the tops are golden and springy, they’re done. Let them sit in the tin for a few minutes before transferring to a wire rack.
Step 8: Make the Cream Cheese Glaze
While the muffins cool, whisk together softened cream cheese, powdered sugar, vanilla, and just enough milk to get a drizzling consistency. This luscious glaze is the finishing touch, balancing the sweet warmth of the muffin with creamy tang.
Step 9: Glaze and Enjoy
Once your Cinnamon Roll Pumpkin Muffins are completely cool, generously drizzle them with the cream cheese glaze. Admire that bakery-worthy finish—then dive in!
How to Serve Cinnamon Roll Pumpkin Muffins
Garnishes
A sprinkle of extra cinnamon, a dusting of powdered sugar, or even some crushed toasted pecans can be lovely on top of your muffins. These little touches give your Cinnamon Roll Pumpkin Muffins eye-catching appeal and an extra layer of flavor.
Side Dishes
Pair these muffins with a creamy latte, a mug of chai, or even some fresh fruit for a truly satisfying breakfast or snack. The warmth of the pumpkin and cinnamon complements both sweet and savory accompaniments beautifully.
Creative Ways to Present
Try arranging the muffins on a rustic wooden board for a cozy brunch vibe. For a festive twist, tuck them into colorful muffin wrappers or top each with a tiny cinnamon stick. Cinnamon Roll Pumpkin Muffins also make thoughtful gifts—just wrap in parchment and tie with twine!
Make Ahead and Storage
Storing Leftovers
Store extra Cinnamon Roll Pumpkin Muffins in an airtight container at room temperature for up to two days. If you want them to last a bit longer, pop them into the refrigerator, where they’ll stay fresh for about five days.
Freezing
These muffins freeze exceptionally well. Allow them to cool completely, then place in a resealable freezer bag or airtight container. They’ll keep, glaze and all, for up to three months—just make sure to separate layers with parchment so they don’t stick together!
Reheating
For a fresh-from-the-oven effect, reheat a muffin in the microwave for 15-20 seconds. If frozen, let thaw at room temperature first. The glaze softens beautifully, and the pumpkin aroma comes right back to life.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your puree is well-drained and not too watery, as excess moisture can affect the muffin’s texture. Homemade pumpkin can sometimes be more flavorful, so you’ll be in for a treat.
Is it possible to make Cinnamon Roll Pumpkin Muffins gluten-free?
Yes! Substitute a reliable gluten-free all-purpose flour blend for the regular flour. Check your baking powder and other ingredients to make sure they’re gluten-free and bake as usual.
Can I leave out the cream cheese glaze?
You can skip the glaze if you prefer your muffins less sweet or need to accommodate dietary restrictions. The Cinnamon Roll Pumpkin Muffins are still delicious plain, especially with their cinnamon swirl!
Can I add nuts or chocolate chips?
Of course! Fold in a half cup of chopped pecans, walnuts, or chocolate chips to the batter, or sprinkle them on top before baking for extra crunch and flavor.
What’s the best way to make mini Cinnamon Roll Pumpkin Muffins?
Just use a mini muffin tin and reduce the baking time to 10-13 minutes. Keep an eye on them—they bake up quickly and look extra adorable!
Final Thoughts
If you’re looking to turn everyday moments into something magical, give these Cinnamon Roll Pumpkin Muffins a try. Fresh from the oven and topped with sweet glaze, they’re an irresistible invitation to slow down, savor, and share a little happiness. Happy baking!
Print
Cinnamon Roll Pumpkin Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Cinnamon Roll Pumpkin Muffins are a delightful combination of pumpkin spice and sweet cinnamon flavors, topped with a luscious cream cheese glaze. Perfect for fall mornings or as a special treat any time of the year.
Ingredients
Muffins:
- 1 cup canned pumpkin puree
- 1/2 cup melted butter
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 large egg
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Swirl:
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Cream Cheese Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F and grease the muffin tin with cooking spray.
- Mix Wet Ingredients: In a large bowl, mix pumpkin puree, melted butter, sugar, egg, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet and Dry: Gently combine wet and dry ingredients, being careful not to overmix.
- Prepare Cinnamon Swirl: Mix melted butter, brown sugar, and cinnamon in a small bowl.
- Fill Muffin Cups: Fill each muffin cup halfway with batter, add a spoonful of cinnamon swirl, then top with more batter.
- Swirl Mixture: Use a toothpick to swirl the cinnamon mixture into the batter.
- Bake: Bake for 20-25 minutes until a toothpick comes out clean.
- Make Glaze: Whisk cream cheese, powdered sugar, vanilla, and milk for the glaze.
- Cool and Glaze: Cool muffins in the tin, then transfer to a wire rack and drizzle with cream cheese glaze.
Notes
- You can add chopped nuts or raisins to the muffin batter for extra texture.
- Ensure the cream cheese is softened for a smooth glaze.
- These muffins are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 19g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Cinnamon Roll Pumpkin Muffins, Pumpkin Muffins, Cinnamon Swirl Muffins, Cream Cheese Glaze
