The Best Pumpkin Cinnamon Roll Muffins Ever

When the weather cools and your kitchen starts to smell like cinnamon and sugar, you know it’s time for cozy baking. These Pumpkin Cinnamon Roll Muffins are everything we love about fall in one bite — soft, sweet, swirled with brown sugar and pumpkin spice, and topped with a creamy glaze. They’re the kind of homemade fall muffins that feel special but are secretly so simple to make.

Imagine the flavor of a warm pumpkin roll and a gooey cinnamon bun baked together into muffin form — easy, quick, and absolutely irresistible. Perfect for weekend mornings, brunches, or your next fall party dessert, these muffins are guaranteed to become your new seasonal favorite. If you’ve been searching for trending fall recipes to wow your friends and family, this is it!

Why You’ll Love These Muffins

• Perfectly spiced: Pumpkin, cinnamon, and brown sugar blend into cozy autumn flavor.
• Easy to make: Simple ingredients, no yeast, and ready in under 40 minutes.
• Soft & fluffy texture: Moist from pumpkin puree but still light — no dense muffins here!
• Freezer-friendly: Bake ahead and enjoy warm anytime with coffee or tea.

Whether you’re planning a fall day recipe lineup, baking for a fall desserts for a party spread, or just craving something sweet and homemade, these pumpkin cinnamon roll muffins hit all the right notes.

Ingredients

For the Muffins:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/3 cup vegetable oil (or melted butter)
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter

For the Glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons milk or cream
• 1/4 teaspoon vanilla extract

Instructions

1. Preheat oven: Set to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
3. Combine wet ingredients: In another bowl, whisk pumpkin puree, sugars, oil, eggs, milk, and vanilla until smooth.
4. Make the batter: Add the dry ingredients to the wet and stir gently until just combined — don’t overmix.
5. Layer the swirl: Fill each muffin cup halfway with batter. Add about 1 teaspoon of the cinnamon swirl mixture, then top with more batter until cups are about ¾ full. Swirl gently with a toothpick.
6. Bake: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then transfer to a rack.
7. Glaze: In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.

Tips for the Best Pumpkin Muffins

• Use pure pumpkin puree — not pie filling — for the best texture.
• Don’t overmix! A few streaks of flour left in the batter are fine; it keeps muffins light.
• Let muffins cool before glazing so the drizzle stays pretty on top.
• For bakery-style height, start baking at 400°F for 5 minutes, then lower to 350°F for the remaining time.

Serving Ideas

These pumpkin bakery-style muffins are ideal for brunch buffets, Thanksgiving mornings, or as fall goodies dessert recipes for a party. Pair them with hot coffee or spiced tea for a cozy treat, or serve alongside Cream Cheese Caramel Apple Dip for a fall dessert spread your guests will remember.

For a cozy weekend breakfast, warm one in the microwave for 10 seconds and top with a pat of butter or a little cream cheese — pure autumn comfort.

Variations

• Maple Glazed Version: Swap milk for maple syrup in the glaze for a sweet, fall twist.
• Pecan Pumpkin Muffins: Sprinkle chopped pecans over the batter before baking for crunch.
• Healthier Option: Use coconut oil and reduce sugar slightly; they stay moist and flavorful.
• Mini Muffins: Bake in a mini muffin tin for 10–12 minutes — perfect bite-sized fall desserts for a party.

Storage

Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate up to 5. To freeze, wrap individually and store up to 2 months. Thaw and warm slightly before serving.

FAQ

Can I make these muffins ahead?

Yes! Bake the day before and glaze right before serving for the freshest look and flavor.

Can I use canned pumpkin pie filling?

No — it’s pre-sweetened and spiced. Stick with pure pumpkin puree for best results.

Can I add cream cheese filling?

Absolutely! Add a teaspoon of sweetened cream cheese between batter layers for extra indulgence.

What’s the best flour to use?

All-purpose flour works perfectly, but you can use half whole wheat flour for a heartier texture.

Can I make them gluten-free?

Yes! Use a 1:1 gluten-free baking flour mix. They come out beautifully moist.

These Pumpkin Cinnamon Roll Muffins bring all the warm, spicy joy of fall to your kitchen — soft, sweet, and perfect for sharing. It’s one of those simple baked recipes that makes your home smell incredible and fills every bite with the taste of autumn. Bake them once, and they’ll become your new fall tradition.