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Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin Cinnamon Roll Muffins Recipe
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★★★★★

5.1 from 10 reviews

These Pumpkin Cinnamon Roll Muffins combine the cozy flavors of cinnamon rolls with the moist, spiced goodness of pumpkin. Featuring a soft, fluffy muffin swirled with a buttery cinnamon-sugar center and topped with a sweet vanilla glaze, these muffins are perfect for fall breakfasts, brunches, or snacks. Easy to make without yeast or rising time, they capture all the warmth and comfort of classic cinnamon rolls in a handy, portion-controlled muffin form.

Ingredients

Scale

For the Muffins:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 1 ½ cups canned pumpkin purée
  • ½ cup vegetable oil
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract

For the Cinnamon Swirl:

  • ¼ cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter

For the Glaze:

  • ½ cup powdered sugar
  • 1–2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray to ensure easy removal after baking.
  2. Mix the Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Mix until crumbly and well combined. Set this cinnamon swirl mixture aside for later.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, canned pumpkin purée, vegetable oil, milk, and vanilla extract until the mixture is smooth and uniform.
  5. Mix Batter: Gradually add the dry ingredients into the wet ingredients. Stir gently and just until combined; avoid overmixing to keep the muffins light and fluffy.
  6. Fill Muffin Cups: Spoon approximately 1 ½ tablespoons of batter into each muffin cup. Add a small spoonful of the cinnamon swirl mixture on top of the batter, then cover with more batter. Use a toothpick or knife to gently swirl the cinnamon mixture for a classic cinnamon roll pattern without fully blending it in.
  7. Bake: Place the muffin tin in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly.
  8. Add Glaze: Whisk together the powdered sugar, milk, and vanilla extract to create the glaze. Drizzle the glaze over the warm muffins and allow it to set before serving.

Notes

  • Use pure pumpkin purée and avoid pumpkin pie filling for the best flavor and texture.
  • Do not overmix the batter to maintain fluffy muffins.
  • Swirl the cinnamon mixture lightly to achieve a clear cinnamon roll look without blending it completely into the batter.
  • Let muffins cool slightly before glazing to prevent the glaze from melting completely.
  • Glaze can be omitted for a simpler muffin, or substitute with a sprinkle of cinnamon sugar before baking.
  • Muffins taste even better the next day as flavors settle.
  • Store muffins covered at room temperature for up to 3 days or freeze individually wrapped for up to 3 months.
  • Use a gluten-free 1:1 flour substitute to make it gluten-free.
  • For mini muffins, use a mini muffin tin and bake for 10–12 minutes.

Nutrition

Keywords: pumpkin muffins, cinnamon roll muffins, fall breakfast, spiced muffins, glazed muffins, pumpkin cinnamon roll, easy muffin recipe

Find it online: https://ellaeatsdaily.com/pumpkin-cinnamon-roll-muffins-recipe-4/