Description

These Pumpkin Cinnamon Roll Muffins are soft, moist, and bakery-style with gooey cinnamon swirls and a buttery streusel topping. Perfect for fall breakfasts, cozy brunches, or holiday gatherings, they combine the best of pumpkin muffins and cinnamon rolls in one irresistible treat.

Ingredients

Scale

For the Muffins:

1¾ cups all-purpose flour (210g)
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs
½ cup brown sugar (100g)
¼ cup granulated sugar (50g)
½ cup vegetable oil (120ml)
¼ cup milk (60ml)
1 teaspoon vanilla extract

For the Cinnamon Swirl:

¼ cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon melted butter

For the Streusel Topping:

½ cup all-purpose flour (60g)
¼ cup brown sugar
¼ teaspoon cinnamon
3 tablespoons butter, melted

Instructions

Preheat oven: Set oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
Make streusel: Mix flour, brown sugar, cinnamon, and melted butter until crumbly. Chill until ready to use.
Mix dry ingredients: In a bowl, whisk flour, baking soda, salt, and spices.
Mix wet ingredients: In another bowl, whisk pumpkin puree, eggs, sugars, oil, milk, and vanilla until smooth.
Combine: Gently mix dry and wet ingredients until just combined. Do not overmix.
Make cinnamon swirl: Stir together brown sugar, cinnamon, and melted butter in a small bowl.
Layer batter: Fill muffin liners ⅓ full with batter, add a spoonful of cinnamon swirl, then top with more batter (about ¾ full). Swirl lightly with a toothpick.
Top with streusel: Sprinkle each muffin with streusel topping.
Bake: Bake 18–22 minutes, or until a toothpick comes out clean. Cool 5 minutes in the pan, then transfer to a wire rack.

Notes

Use room temperature eggs and milk for best results.
Swirl batter gently — overmixing can blur the cinnamon pattern.
Don’t overbake — check for doneness at 18 minutes.
Cool muffins completely before storing to avoid soggy tops.
Freeze individually wrapped muffins for up to 2 months.
Top with a vanilla glaze for extra cinnamon roll flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert, Fall Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 235
Sugar: 15g
Sodium: 180mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg

Keywords: Pumpkin Cinnamon Roll Muffins, Pumpkin Muffins, Pumpkin Recipes Dessert, Fall Muffins, Cinnamon Streusel Muffins, Pumpkin Roll Muffins