Pumpkin Cinnamon Roll Muffins : The Ultimate Fall Treat

There’s something magical about fall baking, and these Pumpkin Cinnamon Roll Muffins capture that magic in every bite. They combine the tender fluffiness of a muffin with the cozy warmth of cinnamon rolls, all wrapped in rich pumpkin flavor. If you’re craving yummy pumpkin recipes for your seasonal table, this easy muffin recipe delivers in both taste and texture.

Not only are they the best ever pumpkin muffins for brunches, dessert trays, or holiday breakfasts, but they also freeze beautifully, are simple to prep, and are topped with a buttery cinnamon streusel you’ll want to sprinkle on everything. Whether you enjoy them warm with a latte or serve them as part of your fun fall desserts, this recipe is a seasonal winner.

If you’re already a fan of Pumpkin Twists or Pumpkin Cinnamon Rolls, you’ll absolutely adore this pumpkin muffin twist.

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Why You’ll Love These Pumpkin Cinnamon Roll Muffins

These muffins are perfect for anyone who loves pumpkin spice season. Here’s what makes them so irresistible:

They combine everything you love about pumpkin cinnamon recipes and the rich swirl of a cinnamon roll in a single muffin. They’re soft, fluffy, and filled with pumpkin flavor, making them one of the best pumpkin recipes dessert lovers can count on. The cinnamon swirl and streusel topping add a delicious contrast of textures and flavors. Plus, they’re part of that rare group of simple baked recipes that look bakery-level without the extra effort.

This recipe is also a great fit for brunch spreads featuring Crack Breakfast Casserole, Pumpkin Baked Oatmeal, or Cottage Cheese Egg Salad.

Ingredients for Pumpkin Cinnamon Roll Muffins

Here’s what you’ll need to make these fluffy, flavorful pumpkin roll muffins:

Muffin Batter

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Cinnamon Swirl

• ¼ cup brown sugar
• 1 tablespoon cinnamon

Streusel Topping

• ¼ cup flour
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon
• 2 tablespoons melted butter

Optional: cream cheese glaze (especially great if you’re craving pumpkin cinnamon roll cupcakes vibes)

How to Make the Best Pumpkin Cinnamon Roll Muffins

Start by preheating your oven to 350°F. Line a standard muffin pan with paper liners or grease well. In a bowl, mix your dry ingredients: flour, baking powder, baking soda, spices, and salt. In a separate bowl, whisk together the pumpkin puree, sugars, oil, eggs, and vanilla.

Gently fold the dry ingredients into the wet mixture. Don’t overmix. In a small bowl, prepare the cinnamon swirl by mixing brown sugar and cinnamon.

Scoop a tablespoon of batter into each muffin cup. Sprinkle a bit of the cinnamon sugar on top. Repeat the layers until the liners are nearly full. Mix up the streusel and sprinkle it generously over each muffin.

Bake for 18–22 minutes or until a toothpick comes out clean. Let them cool before adding an optional glaze. You’ll have moist muffins with gooey cinnamon layers and a perfectly sweet crumbly topping.

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Expert Tips for Perfect Pumpkin Muffins

Don’t overmix your batter. That’s the fastest way to turn a tender muffin into a dense one. For taller muffins, let the batter rest for 5–10 minutes before baking. Use high-quality cinnamon and nutmeg for the boldest flavor.

If you want bakery-style texture, consider swirling in a cream cheese filling like the one found in these Pumpkin Cheesecake Cookies or topping them with a glaze similar to Pumpkin Cinnamon Rolls.

Fun Variations and Customizations

Make these muffins your own by adding chopped pecans or walnuts to the batter or streusel. You can also fold in mini chocolate chips for an indulgent twist. For more protein, try replacing half the oil with Greek yogurt or adding a scoop of protein powder like in these Pumpkin Protein Muffins.

Want to go full fall? Pair these muffins with Pumpkin Spice Cold Brew or serve them with a side of Fruit Dip and apple slices.

Storage Tips

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. They also freeze wonderfully. Wrap each muffin in plastic wrap and place them in a zip-top bag. Reheat in the microwave or oven before serving.

What to Serve with Pumpkin Cinnamon Roll Muffins

These muffins make a great addition to any brunch or dessert spread. Serve them alongside Mini Pumpkin Bread with Cinnamon Swirl, Chocolate Chip Pumpkin Pancakes, or a batch of Strawberry Cheesecake Cinnamon Rolls.

Want to elevate your presentation? Try them on a fall-themed board with cinnamon sticks, sliced apples, and a drizzle of honey or maple syrup.

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FAQs

Can I make these muffins gluten-free? Yes! Use a 1:1 gluten-free flour blend and ensure your baking powder is certified gluten-free.

Do I have to use canned pumpkin? Canned pumpkin gives the most consistent result, but homemade pumpkin puree works too—just make sure it’s not too watery.

Can I make them in advance? Absolutely. These muffins can be made a day ahead and stored or frozen for convenience.

Can I skip the streusel? You can, but why would you? It adds texture and a delicious buttery sweetness.

Final Thoughts

These Pumpkin Cinnamon Roll Muffins are a celebration of fall baking. They’re easy, impressive, and full of rich pumpkin spice flavor. Whether you’re making them for a cozy weekend treat, a Thanksgiving dessert table, or just because you’re craving something warm and sweet, this recipe delivers every single time.

If you love pumpkin bakery recipes, this is one to add to your fall rotation. And if you’re looking for more seasonal favorites, don’t miss Pumpkin Cheesecake Truffles, Pumpkin Fluff Dip, or Pumpkin Sheet Cake with Cream Cheese Frosting.

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