Pumpkin Cinnamon Roll Muffins are a delightful mix of sweet cinnamon swirls and moist pumpkin flavor all baked into a convenient muffin shape. These treats combine the spicy warmth of cinnamon with the rich, autumn taste of pumpkin, making them perfect for any cozy morning or afternoon snack. The soft, tender crumb and gooey filling make each bite a little moment of happiness.
I love making these muffins when the weather starts to cool down because they fill the house with the best spicy smell that just feels like fall. A little tip I use is to swirl the cinnamon sugar mixture just enough so every muffin gets a delicious ribbon of cinnamon without overwhelming the pumpkin batter. They’re easy to grab on the go and I always find myself sneaking one before anyone else gets to them!
These muffins are great served warm, especially with a bit of butter or even cream cheese spread—something I like to do for a special weekend breakfast. They also freeze and reheat well, so I sometimes make a batch in advance to have those cozy flavors ready anytime. If you’re a fan of pumpkin and cinnamon rolls, this recipe is a fun and easy way to get the best of both worlds in one bite.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for the best texture and flavor. Avoid pumpkin pie filling as it’s already sweetened and spiced. If you prefer, homemade puree works well too.
Spices: Cinnamon is the star here, paired with nutmeg, cloves, and ginger to give that warm spice blend. You can adjust these to your liking or try pumpkin pie spice as a shortcut.
Buttermilk: Adds moisture and a slight tang. If you don’t have it, mix 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
Butter: Melted butter keeps the muffins rich and tender. You can substitute with coconut oil or a neutral vegetable oil if needed.
Brown Sugar in Swirl: This creates that gooey cinnamon roll effect. Use dark brown sugar for a deeper flavor or light brown sugar for milder sweetness.
How Do You Create the Perfect Cinnamon Swirl in Muffins?
Getting a beautiful cinnamon swirl without it mixing too much into the batter can be tricky. Here’s how I do it:
- Fill muffin cups about one-third with batter first – this gives a base layer.
- Spoon the cinnamon mixture carefully on top – distributing evenly creates that stripe in every muffin.
- Add more batter to almost fill the cups, then use a toothpick or knife to swirl gently just once or twice. Don’t overdo it, or the swirl will disappear.
- This gentle swirling keeps pockets of spicy sweetness while letting the pumpkin batter shine.
Taking your time with the swirl step helps ensure each muffin has a distinct ribbon of cinnamon sugar that bakes up gooey and flavorful.
Equipment You’ll Need
- Muffin tin – a standard 12-cup tin helps give your muffins the perfect shape and size.
- Muffin liners – make cleanup easier and help muffins release smoothly from the pan.
- Mixing bowls – one large for wet ingredients and one medium for dry; simple and practical.
- Whisk and spoon – whisk keeps the batter smooth, and a spoon or spatula helps fold ingredients gently.
- Toothpick or skewer – perfect for swirling the cinnamon mixture to get those lovely cinnamon roll ribbons.
- Cooling rack – lets muffins cool evenly and prevents soggy bottoms.
Flavor Variations & Add-Ins
- Stir in chopped pecans or walnuts for crunch and a nutty flavor that pairs well with pumpkin.
- Add mini chocolate chips into the batter for melty chocolate bites in every muffin.
- Swap the cinnamon swirl for a mix of brown sugar and chopped dried cranberries for tart sweetness.
- Mix in a teaspoon of espresso powder to deepen the cinnamon flavor and add a subtle coffee note.
Pumpkin Cinnamon Roll Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Cinnamon Swirl:
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and whip together the ingredients, plus 18-22 minutes to bake the muffins. Add an extra 10-15 minutes to cool the muffins and drizzle the glaze. Overall, plan for around 40-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to make sure the muffins don’t stick. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set this mixture aside for now.
2. Mix the Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and buttermilk. Stir everything together until the mixture is smooth and well combined.
3. Combine Wet and Dry Ingredients:
Slowly add the dry bowl of flour and spices to the wet pumpkin mixture. Use a gentle folding motion to combine until just mixed—you want to avoid overmixing to keep the muffins light and tender.
4. Prepare the Cinnamon Swirl:
In a small bowl, mix together the brown sugar, cinnamon, and melted butter to create the cinnamon swirl mixture.
5. Layer the Muffin Batter and Swirl:
Fill each muffin cup about one-third full with the pumpkin batter. Spoon about 1 tablespoon of the cinnamon swirl mixture on top of the batter in each cup. Then, add more pumpkin batter until each cup is about three-quarters full. Take a toothpick or small knife and gently swirl the cinnamon sugar into the batter, creating a marbled cinnamon roll effect.
6. Bake the Muffins:
Place the muffins in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center (avoiding the swirl) comes out clean. Once done, let the muffins cool in the pan for about 5 minutes.
7. Prepare the Glaze and Finish:
While the muffins cool, whisk together powdered sugar, milk or cream, and vanilla extract until smooth and pourable. Drizzle this glaze over the cooled muffins for a delicious finishing touch.
8. Serve and Enjoy:
Serve the muffins warm or at room temperature. They’re perfect for a cozy breakfast or an afternoon treat!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to avoid a runny batter.
Can I Substitute Buttermilk?
Absolutely! Use regular milk with 1/2 teaspoon of vinegar or lemon juice added, let it sit for 5 minutes, and then use as a substitute for buttermilk.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 2 months.
Can I Make These Muffins Ahead of Time?
Yes! Prepare the batter and swirl in advance, then refrigerate overnight before baking to save time in the morning. Just add a couple of extra minutes to the baking time if chilled.
