As the crisp autumn air settles in and golden leaves crunch beneath your feet, there’s one scent that truly ushers in the season — the irresistible aroma of pumpkin and cinnamon baking together. These Cinnamon Roll Pumpkin Muffins are everything cozy and comforting about fall wrapped up in one delicious, hand-held treat.
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Why You’ll Love This Recipe
These muffins are more than just a breakfast pastry — they’re a cozy hug in dessert form! Each bite offers the warm spice of cinnamon and nutmeg, the moist richness of pumpkin puree, and that nostalgic swirl of buttery cinnamon-sugar. And let’s not forget the drizzle of velvety cream cheese glaze on top — pure autumn magic!
Here’s why they’ll become a staple in your kitchen:
- Soft and Moist: Thanks to pumpkin puree and buttermilk.
- Swirled with Cinnamon Goodness: Like your favorite cinnamon roll, but easier.
- Perfectly Spiced: A balanced blend of cinnamon, nutmeg, and ginger.
- Versatile: Great for breakfast, brunch, or a cozy afternoon treat.
- Beautifully Presentable: That glaze gives them instant bakery charm!
What Do These Muffins Taste Like?
Imagine the sweet swirl of a warm cinnamon roll meeting the rich, earthy comfort of pumpkin pie. Each muffin is tender and moist with pockets of gooey cinnamon-sugar running through. The glaze adds a creamy tang that ties everything together — sweet, spiced, and perfectly seasonal.
Ingredients You’ll Need
For the Muffins
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ½ cup buttermilk
For the Cinnamon Swirl
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
Optional Cream Cheese Glaze
- ½ cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1–2 teaspoons milk (adjust for consistency)
Tools You’ll Need
- Mixing bowls
- Whisk and spatula
- Hand or stand mixer
- Muffin tin
- Paper liners
- Toothpick (for swirling and testing doneness)
How to Make Cinnamon Roll Pumpkin Muffins
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and brown sugar together until light and fluffy (about 2–3 minutes). Add eggs, one at a time, then vanilla extract, mixing until combined.
Step 4: Add Pumpkin and Buttermilk
Mix in the pumpkin puree, then alternate adding the dry ingredients and buttermilk, mixing gently until smooth.
Step 5: Prepare the Cinnamon Swirl
In a small bowl, stir together melted butter, brown sugar, and cinnamon until combined.
Step 6: Assemble the Muffins
Spoon a tablespoon of batter into each muffin liner, add a small spoonful of the cinnamon mixture, then cover with more batter. Use a toothpick or knife to gently swirl the cinnamon mixture through the batter.
Step 7: Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool for at least 10 minutes before glazing.
Step 8: Make the Cream Cheese Glaze
Whisk together powdered sugar, cream cheese, and milk until smooth. Drizzle over cooled muffins for that irresistible finishing touch!
Serving Suggestions
These muffins are heavenly served warm with:
- A steaming cup of tea or coffee
- A dollop of whipped cream or butter
- As part of a fall brunch spread with fruit and yogurt
They also make the perfect gift — wrap them in parchment and twine for a heartfelt homemade treat.
Tips for Perfect Muffins
- Don’t overmix! Stir the batter gently for light, fluffy muffins.
- Use real pumpkin puree, not pumpkin pie filling.
- For extra decadence, double the cinnamon swirl layer!
- If the glaze feels too thick, add a splash more milk until pourable.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Freeze unglazed muffins for up to 2 months. Thaw and glaze before serving.
Frequently Asked Questions
Can I use canned pumpkin pie mix?
No — it already contains added sugar and spices. Use pure pumpkin puree for best results.
Can I make these muffins gluten-free?
Yes! Substitute with your favorite 1:1 gluten-free flour blend.
Can I skip the glaze?
Of course — they’re delicious even without it. But that creamy drizzle really takes them over the top!
Nutritional Information (Per Muffin, Approx.)
- Calories: 240
- Fat: 10g
- Carbohydrates: 33g
- Sugar: 19g
- Protein: 4g
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