Pumpkin Cinnamon Roll Muffins – Moist & Fluffy Fall Treat (Page 2 ) | July 10, 2025
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Directions

 Prepare the Muffins

  • Preheat your oven to 350°F (175°C).

  • Line a muffin tin with liners or grease well.

  • In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.

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  • In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.

  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Add the Cinnamon Sugar Swirl

  • In a small bowl, mix together brown sugar, cinnamon, and melted butter.

  • Fill each muffin cup halfway with batter, add a spoonful of cinnamon swirl, then top with more batter.

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  • Use a toothpick to swirl gently for a marbled effect.

 Bake the Muffins

  • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

  • Let muffins cool for 10 minutes before adding the glaze.

 Make the Glaze

  • In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

  • Drizzle over the warm muffins to create that signature cinnamon roll look.

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 Why These Pumpkin Cinnamon Roll Muffins Work

These pumpkin cinnamon roll muffins use real pumpkin puree, ensuring a moist crumb without heaviness. The cinnamon sugar swirl adds that classic cinnamon roll taste, while the glaze offers a sweet finish without overpowering the pumpkin flavor.

 Easy to prepare in under 30 minutes.

 Perfect for fall brunch tables or weekend breakfast treats.

 A freezer-friendly recipe you can reheat quickly.

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 Tips & Variations

  • Add 1/2 cup chopped pecans or walnuts for crunch.

  • For extra spice, add 1/4 teaspoon ground cloves.

  • Make mini muffins and adjust the baking time to 12–14 minutes for quick snacks.

  • Use a cream cheese glaze instead of powdered sugar glaze for a richer finish.

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 Storage

  • Room Temperature: Store in an airtight container for up to 3 days.

  • Refrigerator: Keep for up to 5 days, reheating briefly before serving.

  • Freezer: Freeze unfrosted muffins for up to 2 months; thaw overnight and add glaze before serving.

 Time & Yield

  • Prep Time: 10 minutes

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  • Bake Time: 20 minutes

  • Total Time: 30 minutes

  • Yield: 12 muffins

 Tools Needed

  • Mixing bowls

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  • Whisk and spatula

  • Muffin tin with liners

  • Measuring cups and spoons

  • Cooling rack

 Nutrition (per muffin)

  • Calories: 230

  • Fat: 9g

  • Carbohydrates: 34g

  • Protein: 3g

  • Sugar: 16g

  • Fiber: 1g

 FAQs

Can I use homemade pumpkin puree?

Yes, but ensure it’s thick and not watery to maintain the muffins’ structure.

Can I add cream cheese frosting?

Absolutely! Replace the glaze with cream cheese frosting for a richer treat.

Can I make this gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

 Final Thoughts

These pumpkin cinnamon roll muffins will quickly become your go-to fall baking recipe for breakfast or brunch. They’re quick, comforting, and deliver that warm cinnamon roll flavor with pumpkin richness in every bite.

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