The Best Pumpkin Cinnamon Roll Muffins Ever are a delightful twist on two favorites rolled into one! These muffins are soft and fluffy with the warm flavors of pumpkin and cinnamon swirled right in, topped with a sweet glaze that melts perfectly over the top. They have that comforting spice and sweetness that make every bite feel like a cozy hug.
I love making these muffins when the weather starts to cool down—it’s like capturing all the best parts of fall in a little treat. I’ve found that using fresh pumpkin puree gives them a lovely moist texture, and the cinnamon swirl adds just the right amount of spice without overpowering the pumpkin. Plus, they bake up so evenly and are super easy to share with family and friends.
My favorite way to enjoy these muffins is warm from the oven with a cup of coffee or tea. They also make a great breakfast or afternoon snack, and somehow, they disappear way too quickly whenever I bring them to gatherings. If you’re a fan of pumpkin and cinnamon rolls, these muffins are definitely a must-try and always bring a little extra joy to my kitchen.
Key Ingredients & Substitutions
Pumpkin Puree: Using fresh pumpkin puree adds a natural sweetness and moisture. Canned pumpkin works just as well and saves time. Avoid pumpkin pie filling, as it has added spices and sweeteners.
Flour: All-purpose flour keeps muffins light and tender. You can swap half of it with whole wheat flour for a nuttier flavor, but the texture will be a bit denser.
Butter: Butter gives richness to both the batter and the filling. If you want a dairy-free option, melt coconut oil as a substitute — it adds a slight coconut flavor that pairs nicely with pumpkin.
Spices: Cinnamon and nutmeg provide classic fall warmth. If you don’t have nutmeg, a pinch of ground ginger or allspice can work too. Adjust the cinnamon in the filling to taste; I love a generous swirl!
Milk: Whole or buttermilk adds moisture and tenderness. For dairy-free baking, try almond or oat milk, but stick to unsweetened to keep flavors balanced.
How Do You Roll and Slice the Soft Pumpkin Batter Without It Falling Apart?
The batter is quite soft because of the pumpkin’s moisture, so rolling it like dough takes a gentle touch. Here’s how I do it:
- Lightly flour your surface and rolling pin to prevent sticking.
- Gently pat and press the batter into a rectangle instead of rolling it like stiff dough.
- Spread the cinnamon-sugar mixture evenly but avoid pressing down too hard.
- Roll slowly from one long edge, keeping your hands close to the dough to guide it.
- If it feels sticky, dust a tiny bit more flour on your hands, but don’t add too much to avoid dry muffins.
- Once rolled, chill the log in the fridge for 10-15 minutes if it feels too soft—this firms it up for easier slicing.
- Use a sharp, serrated knife to cut the log into even slices without squishing them.
Taking these steps helps you keep that perfect cinnamon swirl shape while keeping muffins moist and soft inside.
Equipment You’ll Need
- Standard muffin tin – I prefer this because it holds the muffins perfectly and makes cleanup easy.
- Mixing bowls – perfect for combining the ingredients without mess.
- Whisk and spatula – I use these to mix wet and dry ingredients smoothly.
- Rolling pin (optional) – for gently flattening the batter if needed, but a gentle patting works fine too.
- Knife or dough scraper – helps to cut the cinnamon roll-style batter into even slices.
Flavor Variations & Add-Ins
- Replace pumpkin with sweet potato or carrots for a different veggie sweetness.
- Sprinkle chopped nuts or pecans on top before baking for crunch and extra flavor.
- Mix in semi-sweet chocolate chips for a sweet surprise inside each muffin.
- Use cream cheese in the glaze for a richer, tangy topping that balances the spice.
The Best Pumpkin Cinnamon Roll Muffins Ever
Ingredients You’ll Need:
For the Muffins:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree (fresh or canned)
- ¼ cup unsalted butter, melted and cooled
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup milk (whole or buttermilk)
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons unsalted butter, melted
For the Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Time You’ll Need:
Prepare to spend about 15 minutes mixing and assembling your batter and filling, plus 25 minutes baking time. Cooling and glazing add another 5 to 10 minutes. Overall, you’ll need close to 45 minutes from start to finish. Perfect for a cozy morning treat or afternoon snack!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Grease a muffin tin well or line it with cupcake liners. This helps your pumpkin cinnamon roll muffins come out easily and keeps their shape.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mixing these dry ingredients first ensures they’re evenly spread through your batter.
3. Combine Wet Ingredients:
In another bowl, mix the pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, milk, and vanilla extract. Stir everything well until smooth and combined.
4. Make the Batter:
Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix; a few lumps are okay. Overmixing can make the muffins tough.
5. Roll Out the Batter:
Lightly flour your work surface to help prevent sticking. Carefully roll the soft batter into a rectangle about ¼ inch thick. This batter is soft, so handle gently.
6. Prepare the Filling:
In a small bowl, mix the brown sugar, cinnamon, and melted butter until well combined.
7. Spread the Filling:
Evenly spread the cinnamon-sugar mixture over your rolled-out batter, covering the whole surface.
8. Roll and Slice:
Starting from a long edge, gently roll the batter into a log shape. Slice the log into about 12 even pieces using a sharp knife.
9. Arrange in Muffin Tin:
Place each slice cut-side up into the muffin tin cups, giving enough room for them to rise and spread.
10. Bake:
Bake the muffins for 20-25 minutes until a toothpick inserted in the center comes out clean and they’re golden on top.
11. Make the Glaze:
While the muffins cool slightly, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
12. Finish and Serve:
Drizzle the glaze over the warm muffins. Serve them fresh and enjoy the lovely pumpkin and cinnamon flavors all in one bite!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Yes! Canned pumpkin puree works perfectly in this recipe and saves time. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains added spices and sugar.
How Should I Store Leftover Muffins?
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat gently before serving.
Can I Make These Muffins Gluten-Free?
Absolutely! Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum or add a little to help with texture.
What’s the Best Way to Reheat Pumpkin Cinnamon Roll Muffins?
Warm them in the microwave for about 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. This helps refresh their soft, gooey texture and melts the glaze nicely.
