Pumpkin Cinnamon Roll Muffins are like a little morning hug wrapped up in a muffin. They mix the warm spiciness of pumpkin and cinnamon with a soft, tender crumb that feels just right. Each bite has a swirl of gooey cinnamon sugar that melts in your mouth, making them a tasty twist on your classic cinnamon roll.
I love making these when the air starts to feel crisp and the leaves are changing because pumpkin flavors just make everything cozy. These muffins are easy to grab and go, which is perfect for busy mornings but still feel special enough for a treat. I usually sneak a few warm from the oven before anyone else in the house spots them!
These muffins are great on their own or with a smear of cream cheese for an extra creamy and tangy touch. They remind me of lazy weekend breakfasts with friends, sharing stories over mugs of coffee or tea. If you like pumpkin and cinnamon rolls, this recipe is one you’ll want to keep handy all fall long.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works best for moistness and flavor. If you can’t find it, homemade pumpkin puree or even butternut squash puree make good substitutes. Avoid pumpkin pie filling since it’s too sweet and spiced for this recipe.
Spices: Cinnamon is king here, but nutmeg, cloves, and ginger add cozy warmth. If you don’t have all the spices, just cinnamon and nutmeg will still taste great. Freshly ground spices give a stronger aroma if you have them.
Butter: Melted butter adds richness and helps keep the muffins moist. If you want a dairy-free option, melted coconut oil works well, adding a subtle flavor that pairs nicely with pumpkin.
Buttermilk: Buttermilk tenderizes the muffins and balances the sweetness. No buttermilk? Mix ½ cup milk with 1½ teaspoons lemon juice or vinegar and let it sit 5-10 mins before adding.
Cinnamon Swirl: The swirl is a simple mix of butter, brown sugar, and cinnamon—easy but important for that cinnamon roll feel. Feel free to add a pinch of nutmeg or allspice here for extra flavor.
How Can I Get a Lovely Cinnamon Swirl Without Making a Mess?
Adding a cinnamon swirl can be tricky because you want noticeable cinnamon flavor without mixing it all into the batter. Here’s how I like to do it:
- Pour some batter into each muffin cup first (about a quarter of the total batter).
- Add a small spoonful of the cinnamon swirl mixture directly on top of the batter.
- Cover with the remaining batter, spreading gently to cover the swirl completely.
- Use a skewer or knife to gently swirl it by making a couple of figure-eight motions through the batter. Don’t overdo it—just enough to create a marbled effect.
This technique keeps the cinnamon filling distinct and gooey without it mixing too much into the muffins, giving you that classic cinnamon roll look and taste.
Equipment You’ll Need
- Muffin tin – essential for perfectly shaped muffins that bake evenly.
- Muffin liners – prevent sticking and make cleanup quick and easy.
- Mixing bowls – one large for wet and dry ingredients, and a small one for the cinnamon swirl.
- Whisk and spatula – a whisk keeps the batter smooth, and a spatula helps fold ingredients gently.
- Measuring cups and spoons – accurate measurements make your muffins turn out just right.
- Toothpick or skewer – great for swirling the cinnamon mixture through the batter.
- Cooling rack – lets muffins cool evenly so the bottoms don’t get soggy.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for a crunchy texture that pairs well with pumpkin.
- Mix in mini chocolate chips to create a sweeter treat, perfect if you have a sweet tooth.
- Swap the cinnamon swirl for a maple-brown sugar swirl for a different warm flavor.
- Stir in dried cranberries or raisins to add a little tartness and chewiness.
Pumpkin Cinnamon Roll Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pie filling)
- ½ cup buttermilk
For the Cinnamon Swirl:
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Icing:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, 20-25 minutes to bake, and a few minutes to make the icing and cool the muffins slightly. In total, you should set aside about 45 minutes to enjoy fresh, warm Pumpkin Cinnamon Roll Muffins.
Step-by-Step Instructions:
1. Prep the Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This mix will give your muffins that signature cozy fall flavor.
2. Combine Wet Ingredients:
In a large bowl, mix the melted butter and sugar until well combined. Add the egg and vanilla extract and beat them in nicely. Then, stir in the pumpkin puree so it’s blended evenly throughout.
3. Mix Batter:
Now alternate adding the dry ingredients and buttermilk to the wet ingredients. Start and end with the dry ingredients. Mix gently just until combined each time—you want a tender muffin, so avoid overmixing.
4. Make Cinnamon Swirl:
In a small bowl, combine the softened butter, brown sugar, and cinnamon until smooth. This will be your irresistible cinnamon swirl filling.
5. Assemble Muffins:
Fill each muffin liner about a quarter full with batter. Add a teaspoon of the cinnamon swirl on top of the batter in each cup. Cover it with the remaining batter. Use a toothpick or butter knife to gently swirl the cinnamon filling through the batter, creating a marbled cinnamon effect.
6. Bake:
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start smelling like autumn in no time!
7. Prepare and Drizzle Icing:
While the muffins bake, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. When muffins have cooled for a few minutes, drizzle the icing over the top for that perfect sweet finish.
8. Serve and Enjoy:
Serve these warm or at room temperature. They’re perfect for breakfast, snacks, or even dessert. Enjoy the soft pumpkin flavor with the cinnamon sweetness and creamy icing!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using so your batter isn’t too wet.
Can I Substitute the Buttermilk?
Absolutely! Mix ½ cup milk with 1½ teaspoons lemon juice or vinegar, let it sit for 5-10 minutes, and use that as a buttermilk substitute.
How Should I Store Leftover Muffins?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently to enjoy them warm.
Can I Make These Muffins Ahead of Time?
Yes! You can prepare the batter and cinnamon swirl the day before, then bake fresh in the morning. Or bake completely, cool, and refrigerate—just add the icing before serving.
