Jump to Recipe Print RecipeAs I opened my pantry in search of a cozy weekend treat, the sight of canned pumpkin sent my mind racing with possibilities. Enter the delightful Cinnamon Roll Pumpkin Muffins—where the warm, comforting aroma of fall spices wraps around you like a favorite sweater. These muffins are not just scrumptious; they are a quick prep solution for anyone tired of ordinary breakfast options and make for perfect brunch companions too. The rich pumpkin puree intermingles with a swirl of cinnamon sugar, creating a glorious moist texture that will have everyone reaching for seconds. And let’s not forget that shimmering glaze on top, transforming these muffins into a delightful indulgence. Are you ready to elevate your baking game and impress both family and friends with this irresistible recipe? Why Are These Muffins Irresistibly Delicious? Indulgent flavors come together in these Cinnamon Roll Pumpkin Muffins, turning every bite into a cozy experience. Easy preparation means you can whip these up quickly for brunch or dessert, perfect for busy weekends. Versatile ingredients allow for creative twists; try adding chocolate chips or nuts for an extra crunch! The glazed finish not only enhances the flavor, but also makes them look stunning on your table. Don’t stop here—pair them with a cup of coffee and enjoy the simplicity and comfort, just like you would with Cookie Butter Cinnamon rolls or Blueberry Cinnamon Rolls for a truly delightful experience! Cinnamon Roll Pumpkin Muffin Ingredients For the Muffins All-purpose flour – Provides structure; substitute with whole wheat flour for added nutrition. Pumpkin puree – Adds moisture and flavor; ensure it’s pure pumpkin, not pumpkin pie filling for the best result. Brown sugar – Contributes sweetness and depth; can substitute with coconut sugar for a lower glycemic option. Granulated sugar – Helps create a sweet, glossy glaze; reduce for less sweetness if desired. Baking powder – Leavening agent to help muffins rise; don’t skip this for proper fluffiness. Eggs – Bind ingredients and add richness; use flax eggs for a vegan alternative (1 tablespoon ground flaxseed + 2.5 tablespoons water). Ground cinnamon – Enhances the cinnamon roll flavor; can add nutmeg for extra warmth and spice. Milk – Adds moisture; almond or oat milk can be used for a dairy-free option. Butter – Adds richness and flavor; replace with melted coconut oil for a dairy-free version. For the Glaze Powdered sugar – Used for creating a sweet glaze; adjust quantity to achieve your desired sweetness. Milk – Helps create the glaze’s consistency; choose your favorite type of milk for a personal touch. These Cinnamon Roll Pumpkin Muffins are the perfect sweet addition to any brunch or dessert spread; each bite promises an indulgent flavor that will warm your soul. Step‑by‑Step Instructions for Cinnamon Roll Pumpkin Muffins Step 1: Preheat Your Oven Begin by preheating your oven to 350°F (175°C) to ensure even baking. While the oven warms up, prepare a standard muffin tin by lining it with paper liners or greasing it lightly with cooking spray. This step will help your Cinnamon Roll Pumpkin Muffins come out effortlessly once baked. Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, brown sugar, and granulated sugar until well blended. Ensure there are no lumps, and the dry ingredients are evenly mixed, as this will create a lovely structure for your muffins. Set this bowl aside while you move on to the wet ingredients. Step 3: Combine Wet Ingredients In a separate bowl, combine the pumpkin puree, eggs, milk, and melted butter. Whisk these ingredients together until the mixture is smooth and creamy, taking in the rich aroma of the pumpkin. This whisked concoction will create the moist base for your delicious Cinnamon Roll Pumpkin Muffins. Step 4: Combine Wet and Dry Ingredients Gradually pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the two mixtures together until just combined. Be careful not to overmix, as doing so can make your muffins dense; you want to keep that fluffy texture that makes them so delightful. Step 5: Create the Cinnamon Sugar Swirl In a small bowl, mix together an additional portion of sugar and ground cinnamon to create the cinnamon sugar topping. This mixture will be swirled into your muffin batter, providing that signature cinnamon roll flavor. Set this mixture aside, as it will be a key player in your muffin assembly. Step 6: Fill Muffin Liners Using a spoon or a cookie scoop, fill each muffin liner about halfway with the pumpkin batter. Once filled, generously sprinkle the cinnamon sugar mixture on top of each muffin. Finally, add a bit more batter on top to cover the cinnamon sugar, ensuring a whimsical swirl comes through once baked. Step 7: Bake Your Muffins Place the muffin tin in your preheated oven and bake for 18-22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean, and the tops are golden brown. This baking time allows the muffins to rise beautifully while infusing your kitchen with warm, cozy aromas. Step 8: Cool and Glaze After baking, remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool slightly. In the meantime, prepare the glaze by mixing powdered sugar with a bit of milk until smooth, and drizzle it over the warm muffins for that irresistible finish. Expert Tips for Cinnamon Roll Pumpkin Muffins Pumpkin Purity: Ensure you use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that can alter the flavor of your muffins. Mix Gently: Avoid overmixing your batter! This helps keep your Cinnamon Roll Pumpkin Muffins light and fluffy; be careful not to overdo it when combining wet and dry ingredients. Perfect Swirl: Generously sprinkle cinnamon sugar between the layers of batter for a delightful cinnamon flavor throughout. This ensures a lovely surprise in every bite! Cooling Time: Allow your muffins to cool before glazing. This not only helps the glaze set better but also prevents it from melting into the muffins. Storing Secrets: Store leftover muffins in an airtight container to maintain moisture, and consume within three days for the best flavor and texture. Variations & Substitutions for Cinnamon Roll Pumpkin Muffins Feel free to get creative and tailor these muffins to your taste preferences! Each variation can transform these classic Cinnamon Roll Pumpkin Muffins into something uniquely yours. Gluten-Free: Use a gluten-free flour blend to make these muffins accessible to those with dietary restrictions. Just be sure to check the ratios; some may require added binders. Nutty Delight: Add chopped walnuts or pecans to introduce a delightful crunch that contrasts beautifully with the soft, moist texture. Nuts not only add flavor but also a healthy dose of omega-3s! Choco-Pumpkin Bliss: Mix in chocolate chips for a sweet surprise in each muffin. The rich chocolate combined with pumpkin creates a luscious treat that even the pickiest eaters will enjoy. Spiced Up: Add a pinch of nutmeg or ground ginger to elevate the spice profile, giving your muffins an extra edge. Just a little sprinkle takes the warmth and heartiness up a notch! Sweet Swaps: If you’re looking for a healthier option, substitute brown sugar with coconut sugar or maple syrup to cut down on refined sugars. Swap in natural sweetness while still delivering deliciousness. Dairy-Free: Replace milk with almond or oat milk, and swap out butter for coconut oil. It’s a fantastic way to cater to dietary needs while maintaining flavor and moisture. Oaty Goodness: Stir in rolled oats for added texture and a heartier muffin. This is a great way to sneak in a bit more nutrition without compromising on taste. Fruit Fusion: Toss in some dried cranberries or raisins for a fruity pop among the rich pumpkin and spice. This little twist introduces surprises that delight the palate. As you explore these variations, consider pairing your muffins with a warm cup of coffee or tea to savor the moment, much like you would with my lovingly crafted Banana Walnut Muffins or fresh, fluffy Cornbread Muffins Moist. Happy baking! What to Serve with Cinnamon Roll Pumpkin Muffins The delightful aroma of freshly baked muffins fills the air, hinting at all the cozy flavors to come, making it a perfect moment for a complete meal. Creamy Maple Butter: This sweet spread enhances the muffins’ warm flavors and adds a delightful richness that brings comfort with every bite. Imagine slathering a generous amount over a warm muffin—pure bliss! Spiced Chai Latte: A warm chai latte with hints of cloves and nutmeg is the ideal drink pairing, as it complements the cinnamon goodness in each muffin. The spices will wrap you in warmth during chilly mornings. Fresh Fruit Salad: A bright medley of fruits like oranges, apples, and grapes adds a refreshing contrast to the rich, sweet muffins. The juicy textures awaken your palate, creating a balanced brunch experience. Savory Quiche: A slice of quiche, rich in eggs and cheese, offers a satisfying savory note that pairs beautifully with the sweet muffins. It’s like the best of both worlds on your brunch table! Hot Apple Cider: Served warm, this classic beverage balances sweetness and spice, echoing the flavors of the muffins while providing a comforting drink that warms the soul. Chocolate Hazelnut Spread: For a sweet indulgence, pair these muffins with a dollop of chocolate hazelnut spread. The combination creates a heavenly treat that chocolate lovers won’t be able to resist. Pumpkin Spice Latte: Dive deeper into autumn with this creamy coffee drink, mirroring the flavors of your muffins and immersing you in the spirit of the season. Vanilla Ice Cream: For dessert, serve the warm muffins alongside a scoop of vanilla ice cream, creating a mouthwatering contrast of temperatures—a moment of pure joy! Make Ahead Options These Cinnamon Roll Pumpkin Muffins are a fantastic choice for meal prep enthusiasts! You can prepare the muffin batter up to 24 hours in advance by mixing the dry and wet ingredients separately and refrigerating them. To keep the ingredients fresh and avoid any moisture loss, store the wet mixture in an airtight container. On baking day, simply let the wet mixture come to room temperature, combine with the dry ingredients, and fill the muffin liners before baking. If you’re planning to enjoy these muffins later, they can be baked and stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Just remember to glaze them just before serving for that perfect finishing touch! How to Store and Freeze Cinnamon Roll Pumpkin Muffins Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days to keep them moist and delicious. Fridge: If you prefer them chilled, you can refrigerate the muffins for up to a week. Just ensure they are sealed tightly to avoid drying out. Freezer: For longer storage, freeze the muffins in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag. They can be stored for up to 1 month. Reheating: To enjoy warm muffins, reheat in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for about 5-10 minutes, until warmed through. Cinnamon Roll Pumpkin Muffins Recipe FAQs How do I select the best pumpkin puree? Absolutely! When choosing pumpkin puree, look for pure pumpkin without any added sugars or spices. Canned options should list “pumpkin” as the only ingredient. If using fresh, select sugar pumpkins, as they have a sweeter flavor and smoother texture. How should I store leftover muffins? To keep your Cinnamon Roll Pumpkin Muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you prefer colder muffins, they can last in the fridge for up to a week; just make sure they’re sealed tightly to prevent drying out. Can I freeze these muffins? Very! To freeze your muffins, first let them cool completely. Then, line a baking sheet with parchment paper and place the muffins in a single layer. Freeze them until solid (about 2 hours), and then transfer them to a freezer-safe bag. They can be stored for up to 1 month. When ready to enjoy, reheat them in the microwave or oven for a cozy treat! What can I do if my muffins are too dense? If your muffins turn out dense, it may be due to overmixing the batter. When combining wet and dry ingredients, fold gently until just combined to ensure they stay fluffy. Double-check your measurements as well; for instance, too much flour can weigh them down. Are there any dietary considerations for allergies? Definitely! If you or someone you’re serving has allergies, consider substituting to make the muffins more inclusive. Use flax eggs instead of regular eggs, almond or oat milk for a dairy-free version, and check that any sugars or add-ins (like nuts) are also allergy-friendly. Can pets eat these muffins? Not all ingredients are safe for pets; avoid giving these muffins to dogs or cats, primarily due to the sugar and spices. It’s always a great idea to keep any treats made for humans away from our furry friends! Cinnamon Roll Pumpkin Muffins That Will Warm Your Soul Delightful Cinnamon Roll Pumpkin Muffins perfect for brunch with warm, comforting flavors and a sweet glaze. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 22 minutes minsCooling Time 5 minutes minsTotal Time 42 minutes mins Servings: 12 muffinsCourse: BreakfastCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Muffins2 cups all-purpose flour Substitute with whole wheat flour for added nutrition.1 cup pumpkin puree Ensure it's pure pumpkin, not pumpkin pie filling.1 cup brown sugar Can substitute with coconut sugar for lower glycemic option.1/2 cup granulated sugar Reduce for less sweetness if desired.2 teaspoons baking powder Leavening agent to help muffins rise.2 large eggs Use flax eggs for a vegan alternative.2 teaspoons ground cinnamon Can add nutmeg for extra warmth and spice.1/2 cup milk Almond or oat milk can be used for dairy-free option.1/2 cup butter Replace with melted coconut oil for dairy-free version.For the Glaze1 cup powdered sugar Adjust quantity to achieve desired sweetness.2 tablespoons milk Choose your favorite type of milk for a personal touch. Equipment Muffin TinMixing bowlsWhiskSpatulaCookie scoop Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, brown sugar, and granulated sugar until well blended.In a separate bowl, combine the pumpkin puree, eggs, milk, and melted butter, whisking until smooth.Gradually pour the wet mixture into the dry ingredients and gently fold until just combined.Mix together an additional portion of sugar and ground cinnamon for the topping.Fill each muffin liner halfway with the batter, sprinkle with the cinnamon sugar mixture, then add more batter to cover.Bake for 18-22 minutes until a toothpick inserted comes out clean.Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Prepare the glaze and drizzle over warm muffins. Nutrition Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 2000IUVitamin C: 2mgCalcium: 30mgIron: 1mg NotesStore leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze in a freezer-safe bag for up to 1 month. Reheat before serving. Tried this recipe?Let us know how it was!
