Go Back
Close-up of freshly baked Pumpkin Cinnamon Roll Muffins, showcasing their swirl pattern and delicious glaze.

Perfect Pumpkin Cinnamon Roll Muffins

These Pumpkin Cinnamon Roll Muffins combine the comforting flavors of pumpkin spice and cinnamon rolls in a perfectly portioned muffin. They're easy to make and deliver a delightful autumn experience in every bite, with a soft dough and gooey cinnamon-sugar swirl.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves optional
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup buttermilk or ½ cup milk with ½ tablespoon vinegar or lemon juice
  • ½ cup packed light brown sugar for the cinnamon swirl
  • 2 tablespoons all-purpose flour for the cinnamon swirl
  • 2 tablespoons unsalted butter, melted for the cinnamon swirl
  • 1 ½ teaspoons ground cinnamon for the cinnamon swirl
  • 1 cup powdered sugar for the optional glaze
  • 2-3 tablespoons milk or maple syrup for a fall twist) (for the optional glaze
  • ½ teaspoon vanilla extract optional) (for the optional glaze

Equipment

  • Muffin tin (12-cup)
  • Muffin liners
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Ice cream scoop or large spoon
  • Wire rack
  • Toothpick or knife

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix! A few lumps are okay.
  5. Stir in the pumpkin puree and buttermilk until everything is nicely incorporated. The batter will be thick.
  6. In a small bowl, combine the brown sugar, flour, melted butter, and cinnamon for the swirl. Mix well until it forms a crumbly paste.
  7. Fill each muffin cup about halfway with the pumpkin batter.
  8. Sprinkle about 1-2 teaspoons of the cinnamon swirl mixture over the batter in each cup.
  9. Top with the remaining pumpkin batter, filling the cups about ¾ full.
  10. Use a toothpick or knife to gently swirl the cinnamon mixture into the batter. Be careful not to overmix!
  11. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  12. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  13. For the glaze (optional): In a small bowl, whisk together the powdered sugar, milk (or maple syrup), and vanilla extract (if using) until smooth. Add more milk if needed to reach your desired consistency.
  14. Drizzle the glaze over the cooled muffins.

Notes

These muffins are best enjoyed fresh and can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Ensure they're completely cooled before freezing, and thaw at room temperature before enjoying. For variations, consider adding chocolate chips, chopped pecans or walnuts, maple glaze, cream cheese filling, or a streusel topping.