These Pumpkin Cinnamon Roll Muffins are a delightful mix of soft, fluffy pumpkin goodness swirled with sweet cinnamon sugar. Each muffin has that perfect balance of warm spices and a tender crumb, giving you the cozy feeling of fall in every bite. They’re like a little breakfast treat and a dessert all rolled into one.
I love making these muffins for chilly mornings when I want something quick but special. One tip I always keep in mind is to not overmix the batter to keep the muffins light and airy. The cinnamon sugar swirl is the best part—I make sure it’s generous because it adds such a lovely surprise in the middle of each muffin.
These muffins go great with a cup of coffee or tea, and I enjoy having them for breakfast or an afternoon snack. They also make a wonderful treat to share with friends or bring to gatherings, where they always disappear fast. Making these muffins reminds me of warm kitchens and the simple joys of pumpkin spice season.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is convenient and works well, but if you have fresh pumpkin, roast and puree it for a fresher flavor. Either way, keep it smooth and not too watery to get the right muffin texture.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves adds warmth. If you don’t have all, cinnamon alone still makes a tasty treat. Pumpkin pie spice is a handy shortcut if you want to skip measuring each spice.
Oil or Butter: Vegetable oil keeps muffins moist, but melted butter adds a richer taste. I like butter for its flavor, but oil works great if you want a lighter option or dairy-free version.
Cinnamon Swirl: This makes the muffin feel like a cinnamon roll! If softened butter is not available, you can use a bit of oil mixed with the sugar and cinnamon for the swirl, though the texture will differ slightly.
Glaze: A simple powdered sugar glaze brightens the muffins. For a dairy-free version, use plant-based milk or just water. Adjust the liquid slowly to get a nice drizzle consistency.
How Do I Get a Perfect Cinnamon Swirl in These Muffins?
The cinnamon swirl is the signature part! Here’s how to get it just right:
- Mix brown sugar, cinnamon, and softened butter until crumbly but spreadable—like wet sand.
- When filling muffin cups, add some batter first (about 1/3 full).
- Next, spoon 1 teaspoon of the cinnamon mixture on top, then add more batter (about 2/3 full).
- Add another teaspoon of cinnamon mixture on top.
- Use a toothpick or knife to gently swirl the cinnamon mix through the batter in a circular motion. Be careful not to over-swirl; you want ribbons, not a full mix.
This technique helps the cinnamon stay visible and create those beautiful layers you expect in cinnamon rolls. It takes a minute but makes all the difference!
Equipment You’ll Need
- 12-cup muffin tin – perfect size for these muffins and helps them bake evenly.
- Muffin liners – make cleanup easy and keep muffins from sticking.
- Mixing bowls – one large for dry ingredients and one medium for wet ingredients keeps things organized.
- Whisk – great for blending dry ingredients smoothly without clumps.
- Spatula or wooden spoon – for folding wet and dry ingredients gently to avoid overmixing.
- Toothpick or skewer – to create the cinnamon swirl pattern in the batter.
- Measuring cups and spoons – for accurate ingredient portions.
- Small bowl – useful for mixing the cinnamon swirl and glaze.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the cinnamon swirl for crunch and a nutty taste.
- Swap pumpkin puree with sweet potato puree for a slightly sweeter and earthier muffin.
- Mix in mini chocolate chips for a fun twist that melts into the warm muffin.
- Try adding a pinch of ground cardamom or allspice with the spices for a unique, warm flavor boost.
Pumpkin Cinnamon Roll Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup pumpkin puree (canned or fresh)
- ½ cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- ⅓ cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened
For the Glaze:
- ½ cup powdered sugar
- 1-2 tbsp milk (or cream)
- ¼ tsp vanilla extract
Time Needed:
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. Allow a few extra minutes to make and drizzle the glaze once the muffins have cooled a bit.
Detailed Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to make removing the muffins easier and cleanup faster.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3. Mix Wet Ingredients:
In a separate medium bowl, combine the pumpkin puree, vegetable oil or melted butter, egg, and vanilla extract. Mix until smooth.
4. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter should be thick with some small lumps—be careful not to overmix to keep your muffins light and fluffy.
5. Prepare the Cinnamon Swirl:
In a small bowl, mix together the brown sugar, ground cinnamon, and softened butter until the mixture looks like wet sand.
6. Assemble the Muffins:
Fill each muffin liner about one-third full with the batter. Add about one teaspoon of the cinnamon swirl mixture on top. Then add more batter to fill each cup about two-thirds full. Add another teaspoon of cinnamon swirl on top.
7. Create the Cinnamon Ribbon:
Using a toothpick or the tip of a knife, gently swirl the cinnamon sugar through the batter to create pretty cinnamon ribbons. Don’t over-swirl; just a few gentle swirls will do.
8. Bake:
Bake the muffins in your preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
9. Make the Glaze:
While the muffins cool slightly, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth and drizzleable.
10. Finish and Serve:
Drizzle the glaze over the warm muffins. Enjoy them warm or at room temperature for a cozy, spiced treat!
Can I Use Canned Pumpkin for This Recipe?
Yes, canned pumpkin puree works perfectly and is very convenient. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How Should I Store Leftover Muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week, or freeze for up to 3 months.
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the batter and cinnamon swirl in advance, then bake just before serving. Alternatively, bake the muffins ahead and reheat them gently in the oven or microwave.
What’s the Best Way to Thaw Frozen Muffins?
Thaw frozen muffins overnight in the fridge or at room temperature for about an hour. Reheat briefly in the microwave or oven to freshen them up before enjoying.
