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Pumpkin Cinnamon Roll Muffins 1

Pumpkin Cinnamon Roll Muffins

These Pumpkin Cinnamon Roll Muffins combine two beloved fall favorites into one irresistible treat. Imagine biting into a warm, fluffy pumpkin muffin with swirls of cinnamon sugar reminiscent of your favorite cinnamon roll, topped with a dreamy cream cheese frosting. They deliver all the cozy fall flavors you crave without the fuss of traditional cinnamon rolls or plain pumpkin muffins.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 325 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Toothpick or skewer

Ingredients
  

Muffin Batter

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tablespoon pumpkin pie spice the aromatic blend that brings authentic fall flavor
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil substitute with melted coconut oil for a subtle tropical note
  • 1/4 cup milk almond, oat, or regular all work beautifully
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • 1/3 cup brown sugar packed
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon use Saigon cinnamon for a more robust flavor
  • 2 tablespoons unsalted butter melted

Cream Cheese Frosting

  • 4 ounces cream cheese softened (light cream cheese works too)
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk as needed for consistency

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or generously grease each cup.
  • In a small bowl, combine the brown sugar, granulated sugar, and cinnamon for the swirl. Pour in the melted butter and mix until it resembles wet sand. Set aside.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the oil, milk, and vanilla extract until completely combined.
  • Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
  • Fill each muffin cup about one-third full with batter. Sprinkle about 1 teaspoon of the cinnamon sugar mixture over the batter. Top with another spoonful of batter until cups are about two-thirds full.
  • Use a toothpick or skewer to swirl the cinnamon mixture through the batter, creating that signature cinnamon roll pattern. Sprinkle the remaining cinnamon sugar on top.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  • While the muffins cool, beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar and vanilla, mixing until well combined. Add milk as needed to achieve your desired consistency.
  • Once muffins have cooled for about 10 minutes, top with the cream cheese frosting. Serve warm or at room temperature.

Notes

For healthier alternatives: Replace all-purpose flour with white whole wheat flour, use coconut sugar instead of granulated sugar, or swap half the oil with unsweetened applesauce to cut calories while maintaining moisture. Unfrosted muffins can be stored at room temperature for 2-3 days, while frosted muffins should be refrigerated for up to 5 days. These muffins also freeze well for up to 3 months.

Nutrition

Calories: 325kcalCarbohydrates: 45gProtein: 4gFat: 15gSodium: 220mgFiber: 2gSugar: 28g
Keyword Pumpkin, Cinnamon Roll, Muffins, Fall Baking, Pumpkin Spice
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