Oh, friends, let me tell you about my pumpkin obsession! Every fall, my kitchen transforms into a pumpkin spice wonderland, and these Pumpkin Cinnamon Roll Muffins? They’re the star of the show. Imagine waking up to the smell of warm cinnamon and pumpkin wafting through your house – that’s what these beauties deliver.
I created this recipe one chilly October morning when I couldn’t decide between making cinnamon rolls or pumpkin muffins. So I did what any slightly sleep-deprived baker would do – combined them! The result was this magical hybrid that’s become my go-to for breakfast potlucks, afternoon snacks, and yes, even dessert (don’t judge).
What I love most is how ridiculously easy they are to make. You probably have everything you need right in your pantry right now. They come together faster than you can say “pumpkin spice latte” and taste like you spent hours baking. The muffins stay moist for days thanks to the pumpkin puree, and that cinnamon swirl? Absolute perfection.
Why You’ll Love These Pumpkin Cinnamon Roll Muffins
Seriously, what’s not to love? These muffins check ALL the boxes:
- Quick prep: You’re literally 15 minutes away from having these in the oven – perfect for those “I need pumpkin NOW” moments
- Moist texture: The pumpkin puree keeps them tender for days (if they last that long!)
- Warm spices: That cozy cinnamon-nutmeg combo will make your kitchen smell like autumn heaven
- Versatile: Equally amazing with morning coffee or as a sweet after-dinner treat
- Crowd-pleaser: Kids, coworkers, picky eaters – nobody can resist these!
I’ve made these dozens of times, and every single batch disappears faster than you can say “second breakfast.” Trust me, they’re that good.
Ingredients for Pumpkin Cinnamon Roll Muffins
Gather these simple ingredients and you’re halfway to muffin heaven! I always organize mine into wet and dry piles – it makes mixing so much easier.
Wet Ingredients
- 1 cup pumpkin puree (not pie filling – we’ll chat about this below)
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar (pack it in there nice and tight!)
- 1/2 cup vegetable oil (or melted coconut oil if you prefer)
- 2 large eggs (room temperature works best)
- 1 teaspoon vanilla extract (the good stuff makes all the difference)
Dry Ingredients
- 2 cups all-purpose flour (I use unbleached)
- 1 tablespoon baking powder (make sure it’s fresh!)
- 1 teaspoon cinnamon (I usually add an extra pinch because YUM)
- 1/2 teaspoon nutmeg (freshly grated if you’re feeling fancy)
- 1/4 teaspoon salt (just enough to balance the sweetness)
Ingredient Notes & Substitutions
Here’s the scoop on making these work for you: Swap oil with equal parts applesauce for a lighter version. Need gluten-free? Use your favorite 1:1 GF flour blend (I’ve had great results with Bob’s Red Mill). Pumpkin pie filling has added spices and sugar – we want plain pumpkin puree here. Out of brown sugar? White sugar plus 1 teaspoon molasses per 1/3 cup works in a pinch. Dairy-free? These muffins are naturally dairy-free as written – woo hoo!
How to Make Pumpkin Cinnamon Roll Muffins
Alright, let’s get baking! These pumpkin cinnamon roll muffins come together so easily – I promise even beginner bakers will feel like pros after making these. Just follow these simple steps:
- Preheat your oven to 375°F (190°C). This is crucial – we want that oven nice and hot before our muffins go in. Line your muffin tin with paper liners or grease it well (I use a pastry brush with melted butter for this).
- Mix your wet ingredients. In a large bowl, whisk together the pumpkin puree, both sugars, oil, eggs, and vanilla until smooth. No need for a mixer here – a good old wooden spoon does the trick!
- Combine dry ingredients separately. In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. This ensures all those lovely spices get evenly distributed.
- Combine wet and dry ingredients. Add the dry mixture to the wet ingredients in about three additions, stirring gently after each until just combined. Overmixing = tough muffins, so stop when you still see a few flour streaks.
- Fill muffin cups 2/3 full. I use an ice cream scoop for perfect portions – no mess and even baking. Now’s when you’d add the cinnamon swirl if you’re using it (see below!).
- Bake for 18-20 minutes. The muffins are done when they spring back when lightly pressed and a toothpick comes out with just a crumb or two (not wet batter). Ovens vary, so start checking at 16 minutes.
- Cool for 5 minutes in the pan, then transfer to a wire rack. This stops them from getting soggy bottoms!
Adding the Cinnamon Swirl
Want that extra cinnamon roll magic? Mix 1/4 cup sugar with 1 tablespoon cinnamon in a small bowl. After scooping batter into muffin cups, sprinkle about 1 teaspoon of this mixture over each, then use a toothpick to swirl it gently into the batter. Instant bakery-worthy muffins!
Cream Cheese Glaze (Optional)
For the ultimate treat, whip up this easy glaze: Beat 4 oz softened cream cheese until smooth, then gradually mix in 1 cup powdered sugar and 1 tablespoon milk until pourable. Drizzle over cooled muffins and try not to eat them all at once!
Tips for Perfect Pumpkin Cinnamon Roll Muffins
After making these muffins more times than I can count (okay fine, I’ve lost track after batch #27), I’ve picked up some foolproof tricks:
- Don’t overmix! Stir just until the flour disappears – lumps are okay. Overworked batter makes tough muffins.
- Know your oven. Mine runs hot, so I start checking at 16 minutes. Yours might need the full 20.
- Cool completely before glazing. I know it’s hard to wait, but warm muffins melt the glaze right off.
- Use room temp eggs. Cold eggs can make the oil seize up – just set them out 30 minutes before baking.
- Fill empty muffin cups with water. This keeps your pan from warping and helps even baking.
Follow these simple tips, and you’ll get bakery-quality muffins every single time!
Storing and Reheating Pumpkin Cinnamon Roll Muffins
Here’s the best way to keep your muffins tasting fresh (if they last long enough to store, that is!): Pop them in an airtight container at room temperature for up to 3 days. I swear by my vintage cookie tin – it keeps them perfectly moist. For longer storage, freeze them in a ziplock bag for up to a month.
When that pumpkin spice craving hits, just microwave a muffin for 10-15 seconds. The warmth brings back that just-baked magic! Frozen muffins thaw beautifully overnight on the counter or in about 30 seconds in the microwave. Pro tip: Add the glaze AFTER reheating for perfect drizzle every time.
Nutrition Information for Pumpkin Cinnamon Roll Muffins
Now, I’m no nutritionist, but I know you might be curious about what’s in these tasty treats! Here’s the scoop per muffin (based on 12 servings): about 220 calories, 15g sugar (hey, it’s dessert for breakfast – worth it!), and 3g protein from those eggs. They’ve got 1g fiber thanks to the pumpkin, and about 10g fat from the oil.
Remember, these are just estimates – your exact amounts might vary slightly based on ingredients and how generous you are with that cinnamon swirl! If you’re watching sugar, you can reduce it by 1/4 cup total – the pumpkin’s natural sweetness still shines through.
FAQ About Pumpkin Cinnamon Roll Muffins
I’ve gotten so many questions about these muffins since I started making them! Here are the ones that pop up most often:
Can I use fresh pumpkin instead of canned? Absolutely! Roast and puree your pumpkin first, then drain any excess liquid in a fine mesh strainer for about 30 minutes. Fresh pumpkin adds amazing flavor – just measure after draining.
Will mini muffins work? Oh yes! Fill mini muffin tins 2/3 full and bake for just 10-12 minutes. Perfect bite-sized treats for parties!
Can I make these ahead? The batter keeps refrigerated overnight (just stir gently before baking), or freeze baked muffins for up to a month.
Why did my muffins sink? Usually means the baking powder was old or the batter was overmixed. Always check your leaveners!
Share Your Pumpkin Cinnamon Roll Muffins
I’d love to see your muffin masterpieces! Snap a pic and tag me on Instagram – nothing makes me happier than seeing your kitchen adventures. Did you add a special twist? Leave a comment below with your brilliant tweaks! And if you loved this recipe as much as I do, a star rating helps other bakers find this pumpkin perfection too.
15 Minute Pumpkin Cinnamon Roll Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Pumpkin Cinnamon Roll Muffins are moist, flavorful treats with warm spices and a soft crumb, perfect for breakfast or dessert.
Ingredients
- 1 cup pumpkin puree
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease well.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fill muffin cups 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For a gooey cinnamon swirl, mix 1/4 cup sugar with 1 tablespoon cinnamon and layer into the batter.
- Top with cream cheese glaze for extra richness.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin, cinnamon, muffins, breakfast, dessert
