The Best Pumpkin Cinnamon Roll Muffins Ever are soft, fluffy, and packed with warm pumpkin flavor and comforting cinnamon swirls. Each muffin has that sweet, gooey center you love from a cinnamon roll but with a pumpkin twist that feels perfect for fall (or anytime you want a little cozy treat).
I love making these muffins when I want something special but not too complicated. They bake up so quickly, and that melted cinnamon-sugar surprise inside makes everyone smile when they take the first bite. I always find myself sneaking one before anyone else gets a chance!
My favorite way to enjoy these muffins is with a hot cup of coffee or tea for breakfast or an afternoon snack. They’re great warm, right out of the oven, but honestly, they taste amazing at room temperature too. And if you’re feeling fancy, a little cream cheese drizzle on top takes them to the next level.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for smooth texture and mild flavor. If you want a fresher taste, homemade pumpkin puree works but strain excess water. Avoid pumpkin pie filling since it has added sugar and spices.
All-Purpose Flour: This gives structure and softness. For a gluten-free option, try a 1:1 gluten-free baking flour blend, but results may vary slightly in texture.
Brown Sugar & Cinnamon Swirl: The combo creates the classic cinnamon roll flavor inside the muffin. Light or dark brown sugar works fine; dark sugar adds a richer molasses note.
Buttermilk: Adds moisture and tenderness. As a substitute, mix 1 tbsp lemon juice or vinegar into 1/4 cup milk and let it sit 5 minutes to thicken.
How Can I Create Nice Swirls of Cinnamon Sugar in Each Muffin?
The cinnamon swirl is what makes these muffins special. To get clear, gooey swirls inside the batter, do this:
- Fill muffin cups halfway with batter first.
- Add about 1 teaspoon of cinnamon sugar mixture on top of the batter.
- Top with a bit more batter to almost fill the muffin cup.
- Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter. Don’t over-mix; just a few figure eights or circles will do.
This method keeps the cinnamon sugar from sinking to the bottom and creates pretty, sweet pockets in every bite. I always make sure the swirl layer is visible but not overmixed for the best effect.
Equipment You’ll Need
- Standard muffin tin – I use it because it shapes the muffins evenly and makes clean-up easy.
- Mixing bowls – a large one for dry ingredients and a medium one for wet ingredients, so everything stays tidy.
- Whisk or spoon – to combine the ingredients smoothly without lumps.
- Spoons or small scoops – helpful for layering batter and cinnamon sugar in the muffin cups.
- Toothpick or skewer – perfect for gently swirling the cinnamon mixture into the batter for pretty marbling.
- Measuring cups and spoons – to get the right amounts of ingredients every time.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle some into the batter for extra sweetness and texture.
- Walnuts or pecans – fold in chopped nuts for extra crunch and flavor.
- Maple syrup or honey – swap part of the sugar with these for a richer, deeper sweetness.
- Ginger or cloves – add a pinch for more warm spices that complement pumpkin nicely.
The Best Pumpkin Cinnamon Roll Muffins Ever
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup buttermilk
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/3 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk (or heavy cream)
- 1/2 tsp vanilla extract
Time You’ll Need
This recipe takes about 10 minutes to prepare, 18-22 minutes to bake, and a few minutes to mix up the glaze and drizzle it on. So, about 30-35 minutes from start to finish. Easy, quick, and tasty!
Simple Step-by-Step Instructions:
1. Get Your Oven and Muffin Tin Ready
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps spread all the spices evenly.
3. Whisk Wet Ingredients
In a separate bowl, mix the melted butter, pumpkin puree, eggs, buttermilk, and vanilla extract. Stir until everything is smooth and well combined.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Use a spatula or spoon to fold gently until the mixture is just combined. Don’t overmix; the batter will be thick and a bit lumpy, which is perfect.
5. Make Cinnamon Swirl Mixture
In a small bowl, combine the brown sugar, cinnamon, and melted butter. Stir until well blended.
6. Layer Batter and Swirl
Fill each muffin cup about halfway with the pumpkin batter. Spoon about 1 teaspoon of the cinnamon swirl mixture on top of the batter. Then, add more batter to nearly fill the muffin cup. Take a toothpick or skewer and gently swirl the cinnamon mixture through the batter for a lovely marbled effect.
7. Bake
Bake muffins in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
8. Prepare and Drizzle Glaze
While the muffins cool slightly, whisk together powdered sugar, milk (or cream), and vanilla extract until smooth. Adjust the thickness by adding a little more milk if needed. Drizzle the glaze over the warm muffins and let it set for a few minutes.
Enjoy your warm, soft pumpkin cinnamon roll muffins! They’re perfect with a cup of coffee or tea anytime.
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just roast and puree fresh pumpkin first, then strain any excess liquid for a thicker consistency. Use it in the same amount as canned pumpkin for best results.
How Should I Store Leftover Muffins?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Warm muffins gently before serving.
Can I Substitute Buttermilk?
Absolutely! Mix 1 tablespoon of lemon juice or vinegar with 1/4 cup milk and let it sit for 5 minutes to sour. This homemade buttermilk works great in the recipe.
How Do I Make the Cinnamon Swirl Stand Out?
Layer the batter and cinnamon swirl carefully, then use a toothpick to gently swirl the cinnamon sugar mixture just a few times. Avoid overmixing to keep distinct swirls and gooey pockets inside the muffin.