A Cozy Fall Treat You’ll Bake on Repeat
Warm, fluffy, and swirled with cinnamon-sugar goodness—these pumpkin cinnamon roll muffins are like fall wrapped up in a muffin liner. Each bite is tender and full of pumpkin spice, with gooey ribbons of cinnamon running through the center. And the best part? A drizzle of creamy, tangy cream cheese glaze that melts right into the warm tops. They’re quick, dreamy, and just the thing to bring that cozy autumn magic to your kitchen.
Whether you’re planning a lazy Saturday brunch, packing a sweet treat in lunchboxes, or looking for an easy dessert to wow friends, these muffins hit the mark.
Why You’ll Love This Recipe
- All the flavors of a cinnamon roll—without the hassle. No yeast, no rising time, just pure swirl-filled happiness.
- Moist pumpkin batter. Rich, tender, and perfectly spiced for fall.
- Cream cheese glaze magic. Sweet, tangy, and drippy—everything a glaze should be.
- Quick & easy. From mixing bowl to oven in about 15 minutes.
- Perfectly portable. Ideal for brunch spreads, bake sales, or cozy afternoons with coffee.
Ingredients
Think of this as a pumpkin-spice-meets-cinnamon-roll love story. Every ingredient works together to make these muffins irresistible.
For the Muffins:
- Pumpkin puree (1 cup): The star of the show! Adds moisture, natural sweetness, and that unmistakable autumn flavor.
- Melted butter (½ cup): Brings richness and a tender crumb. Swap with vegetable oil if you prefer.
- Granulated sugar (¾ cup): Sweetens and balances the warm spices.
- Large egg (1): Helps the muffins rise and hold together.
- Vanilla extract (1 tsp): A cozy backdrop for pumpkin and cinnamon.
- All-purpose flour (1½ cups): The base that keeps everything fluffy but sturdy.
- Baking soda (1 tsp) + Baking powder (1 tsp): Lift and softness in every bite.
- Salt (½ tsp): Just enough to make the flavors pop.
- Ground cinnamon (1 tsp): That warm, spicy note that says “fall is here.”
For the Cinnamon Swirl:
- Melted butter (¼ cup): Makes the swirl gooey and irresistible.
- Brown sugar (¼ cup): Caramel-like sweetness.
- Ground cinnamon (1 tsp): For that cinnamon-roll vibe.
For the Cream Cheese Glaze:
- Powdered sugar (½ cup): Smooth, sweet, and perfect for drizzling.
- Vanilla extract (½ tsp): Adds a cozy undertone.
- Milk (2–3 Tbsp): Adjust for your desired glaze thickness.
- Cream cheese (2 Tbsp, softened): Adds richness and tang that takes these muffins over the top.
Step-by-Step Instructions
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease with nonstick spray.
Step 2: Make the Pumpkin Batter
In a large bowl, whisk together the pumpkin puree, melted butter, sugar, egg, and vanilla until smooth and golden. In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Gently fold dry ingredients into wet until just combined—no over-mixing!
Step 3: Mix the Cinnamon Swirl
In a small bowl, stir together melted butter, brown sugar, and cinnamon until syrupy.
Step 4: Layer & Swirl
Spoon muffin batter to fill each liner halfway. Drop in a spoonful of cinnamon swirl, then cover with more batter. Use a toothpick or butter knife to swirl lightly—just enough for ribbons, not blending.
Step 5: Bake to Perfection
Bake for 20–25 minutes, until a toothpick inserted comes out clean and the tops are golden. Your kitchen will smell like pure autumn.
Step 6: Glaze & Enjoy
While the muffins cool slightly, whisk together powdered sugar, cream cheese, vanilla, and milk until smooth. Drizzle generously over warm muffins and let it drip down the sides.
Pro Tips for Success
- Don’t overmix the batter. Gentle folding keeps muffins tender.
- Swirl lightly. Too much mixing blends the cinnamon layer into the batter.
- Cool slightly before glazing. Too hot and the glaze will melt completely, too cold and it won’t sink into the muffin tops.
- Make ahead. Bake muffins, freeze without glaze, then thaw and drizzle before serving.
Flavor Variations
- Extra spice. Add a pinch of nutmeg, ginger, or cloves for deeper fall warmth.
- Nutty crunch. Stir chopped pecans or walnuts into the cinnamon swirl.
- Chocolate twist. Sprinkle mini chocolate chips into the batter before baking.
- Maple glaze. Swap milk for maple syrup in the glaze for a richer, fall-ready drizzle.
Serving Ideas
- Serve with steaming hot coffee or chai tea for the ultimate cozy breakfast.
- Add to a fall brunch board with fresh fruit, savory egg bakes, and other mini treats.
- Dress them up for dessert by topping with an extra swirl of cream cheese frosting.
- Bake in mini muffin tins for bite-sized party treats.
FAQs
Can I use pumpkin pie filling instead of puree?
No—pumpkin pie filling is pre-sweetened and spiced, which will throw off the texture and flavor. Stick with plain puree.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. Be sure your baking powder is gluten-free, too.
Can I make these into a loaf or mini muffins?
Absolutely. Bake in an 8×8 pan for about 35 minutes, or mini muffins for about 12 minutes. Adjust timing and test with a toothpick.
How should I store them?
Keep in an airtight container at room temp for 2 days. For longer storage, freeze unfrosted muffins, then thaw and glaze before serving.
For More Recipe Inspiration
If you love these pumpkin cinnamon roll muffins, you’ll swoon over these cozy bakes too:
- Protein Muffins – fluffy, high-protein snacks.
- Smash Cake – adorable first-birthday perfection.
- Mini Bento Cake Recipe – tiny, trendy cakes that wow.
- Cottage Cheese Chocolate Mousse – rich, creamy, and secretly healthy.
- Banana Cottage Cheese Pancakes – fluffy and protein-packed.
Quick Recap
These Pumpkin Cinnamon Roll Muffins with Cream Cheese Glaze bring together the cozy comfort of pumpkin spice, the indulgence of cinnamon rolls, and the ease of muffins. Quick to whip up, irresistibly swirled, and finished with creamy glaze—they’re destined to be your new fall favorite.
📌 Pin this recipe for later or bake a batch this weekend—you’ll be glad you did!
Pumpkin Cinnamon Roll Muffins
Equipment
- 12-cup muffin tin
- mixing bowls
- whisk
- Toothpick For swirling the cinnamon mixture
Ingredients
- 1 cup pumpkin puree
- 1/2 cup melted butter (or vegetable oil)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup melted butter (for swirl)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon (for swirl)
- 1/2 cup powdered sugar
- 2 Tbsp cream cheese, softened
- 1/2 tsp vanilla extract (for glaze)
- 2–3 Tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
- In a bowl, whisk together pumpkin puree, melted butter, sugar, egg, and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Fold dry ingredients into wet until just combined—do not overmix.
- Mix swirl ingredients (melted butter, brown sugar, cinnamon) in a small bowl.
- Fill muffin cups halfway with batter. Add a spoonful of cinnamon swirl, then cover with more batter. Swirl gently with a toothpick.
- Bake 20–25 minutes, until a toothpick inserted comes out clean and tops are golden.
- Whisk glaze ingredients (powdered sugar, cream cheese, vanilla, milk) until smooth. Drizzle over slightly cooled muffins.