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Pumpkin cinnamon roll muffins 1

Pumpkin Cinnamon Roll Muffins

Combining the beloved swirls of a classic cinnamon roll with the convenience of a muffin, these pumpkin cinnamon roll muffins deliver all the cozy fall flavors you crave without the lengthy proofing time. Perfect for busy mornings or weekend brunches, these treats feature a moist pumpkin-spiced base with a decadent cinnamon swirl and cream cheese glaze.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling & Glazing Time 10 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, Fall
Servings 12 muffins
Calories 320 kcal

Equipment

  • 12-cup Muffin Tin
  • Muffin Liners
  • Mixing Bowls
  • Toothpick or skewer

Ingredients
  

Muffin Base

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2/3 cup granulated sugar can use coconut sugar for a less refined option
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup milk any variety works, including plant-based

Cinnamon Swirl

  • 1/2 cup brown sugar packed
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter melted

Cream Cheese Glaze

  • 4 oz cream cheese softened (light version works too)
  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or generously grease each cup.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
  • In a large bowl, whisk the pumpkin puree, sugar, oil, eggs, vanilla extract, and milk until smooth and well incorporated.
  • Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix – stop when you no longer see dry flour.
  • In a small bowl, mix the brown sugar and cinnamon. Add the melted butter and stir until the mixture resembles wet sand.
  • Fill each muffin cup halfway with batter. Add a teaspoon of the cinnamon mixture on top, then cover with remaining batter until cups are about ¾ full.
  • Use a toothpick or skewer to swirl the cinnamon mixture throughout each muffin using a figure-eight motion. For the most defined swirls, limit your swirling to 3-4 passes.
  • Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The tops should spring back when lightly touched.
  • While the muffins cool, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla, and enough milk to reach your desired consistency.
  • Once the muffins have cooled for about 10 minutes, drizzle or spread the cream cheese glaze over the top.

Notes

- To store: Keep at room temperature in an airtight container for up to 2 days, refrigerate for 5-7 days, or freeze unglazed muffins for up to 3 months.
- Make ahead: Prepare the batter up to 24 hours in advance and keep refrigerated; add 2-3 minutes to baking time when using cold batter.
- For healthier alternatives: Try white whole wheat flour, reduce sugar, substitute Greek yogurt for half the oil, or use plant-based alternatives for dairy ingredients.
- Be sure to use pumpkin puree, not pumpkin pie filling which already contains sweeteners and spices.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSodium: 230mgFiber: 2gSugar: 28g
Keyword Pumpkin, Cinnamon Roll, Muffins, Fall Baking, Pumpkin Spice
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