Pumpkin Cinnamon Roll Muffins combine the soft, tender crumb of a pumpkin muffin with a buttery cinnamon-sugar swirl and a simple vanilla glaze. The pumpkin adds moisture and warm seasonal flavor, while the cinnamon filling creates pockets of sweetness throughout each muffin.
These muffins are made in a standard 12-cup muffin pan and do not require yeast or rising time. A quick swirl through the batter gives them their cinnamon-roll look, while the glaze is added after cooling for a smooth finish.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Additional Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 muffins
- Difficulty: Easy
What Makes This Recipe Work
- Pumpkin keeps the muffins moist: Pumpkin puree adds moisture and a tender texture without requiring a yeast-based dough.
- Brown sugar deepens the cinnamon filling: Its molasses flavor pairs naturally with pumpkin and creates a rich, soft swirl.
- Melted butter simplifies the batter: It adds richness without requiring a mixer or creaming step.
- A cinnamon swirl distributes flavor throughout: Swirling the filling into the batter gives each muffin pockets of cinnamon-sugar rather than leaving the spice only on top.
- The glaze adds a cinnamon-roll finish: A thin vanilla glaze provides sweetness without overwhelming the pumpkin flavor.
Tools for This Recipe
- 12-cup standard muffin pan
- Paper muffin liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Small microwave-safe bowl or saucepan
- Toothpick or wooden skewer
- Wire cooling rack
Ingredient Notes
- â– Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling.
- â– Unsalted butter: Can be replaced with melted coconut oil for a subtle coconut flavor.
- â– Brown sugar: Dark brown sugar can be substituted for a stronger molasses note.
- â– All-purpose flour: Cake flour can work but will yield more delicate muffins.
- â– Milk: Heavy cream can replace milk for a richer glaze, but use slightly less.
Step-by-Step Method
- Prepare the muffin pan. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. Lightly grease the exposed areas of the pan if desired to make overflow easier to remove.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Make sure the leavening agents and spices are evenly distributed.
- Mix the pumpkin batter. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, and vanilla until smooth and glossy. The mixture should be evenly colored with no visible streaks of egg.
- Combine the batter. Add the dry ingredients to the pumpkin mixture. Fold gently with a rubber spatula just until no dry flour remains. Do not overmix; the batter should be thick and soft.
- Make the cinnamon filling. In a small bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter and pumpkin puree until you have a thick, spreadable paste. If the mixture seems unusually runny, let it stand for 1 to 2 minutes so the flour can absorb some moisture.
- Fill the muffin cups. Spoon about half of the pumpkin batter evenly among the 12 muffin cups. Add approximately 1 teaspoon of cinnamon filling to the center of each. Divide the remaining batter over the filling, using the back of a spoon to cover it as evenly as possible.
- Create the swirl. Add the remaining cinnamon filling in small portions over the tops of the muffins. Insert a toothpick or wooden skewer about halfway into each muffin and make one or two gentle circular motions. Do not over-swirl, or the filling will disappear into the batter.
- Bake until set. Bake for 18 to 22 minutes. The muffins should rise into rounded tops, and a toothpick inserted into the pumpkin portion should come out clean or with a few moist crumbs. If the toothpick hits a pocket of cinnamon filling, test another spot.
- Cool the muffins. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Cool for about 15 minutes more before glazing. The tops should feel set rather than hot and soft.
- Make the glaze. Whisk the powdered sugar, 1 tablespoon milk, vanilla, and salt together. Add the remaining 1 tablespoon milk gradually until the glaze is smooth and thick enough to drizzle. If it becomes too thin, whisk in a little additional powdered sugar.
- Glaze and serve. Drizzle the glaze over the cooled muffins. Let it sit for a few minutes to set slightly before serving.
Make-Ahead and Storage Notes
- Store cooled muffins in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them in a tightly covered container for up to 5 days.
- The unglazed muffins can be frozen for up to 2 months. Thaw at room temperature, then prepare and drizzle with fresh glaze.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already contains sugar and spices, which would change the sweetness and spice balance of both the muffins and filling.
Why did my cinnamon swirl disappear?
Over-swirling can blend the filling completely into the batter. Use only one or two gentle circular motions with a toothpick, and avoid stirring the batter after adding the filling.
Can I make these muffins without the glaze?
Yes. They are sweet and flavorful without the glaze.
Can I use dark brown sugar?
Yes. Dark brown sugar works in both the muffin batter and cinnamon filling.
Can I freeze Pumpkin Cinnamon Roll Muffins?
Yes. Freeze the muffins without glaze for up to 2 months.
Ingredients
Method
Method
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. Lightly grease the exposed areas of the pan if desired to make overflow easier to remove.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Make sure the leavening agents and spices are evenly distributed.
- In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, and vanilla until smooth and glossy. The mixture should be evenly colored with no visible streaks of egg.
- Add the dry ingredients to the pumpkin mixture: Fold gently with a rubber spatula just until no dry flour remains. Do not overmix; the batter should be thick and soft.
- In a small bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter and pumpkin puree until you have a thick, spreadable paste. If the mixture seems unusually runny, let it stand for 1 to 2 minutes so the flour can absorb some moisture.
- Spoon about half of the pumpkin batter evenly among the 12 muffin cups. Add approximately 1 teaspoon of cinnamon filling to the center of each. Divide the remaining batter over the filling, using the back of a spoon to cover it as evenly as possible.
- Add the remaining cinnamon filling in small portions over the tops of the muffins. Insert a toothpick or wooden skewer about halfway into each muffin and make one or two gentle circular motions. Do not over-swirl, or the filling will disappear into the batter.
- Bake for 18 to 22 minutes. The muffins should rise into rounded tops, and a toothpick inserted into the pumpkin portion should come out clean or with a few moist crumbs. If the toothpick hits a pocket of cinnamon filling, test another spot.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Cool for about 15 minutes more before glazing. The tops should feel set rather than hot and soft.
- Whisk the powdered sugar, 1 tablespoon milk, vanilla, and salt together. Add the remaining 1 tablespoon milk gradually until the glaze is smooth and thick enough to drizzle. If it becomes too thin, whisk in a little additional powdered sugar.
- Drizzle the glaze over the cooled muffins: Let it sit for a few minutes to set slightly before serving.
