Go Back
Easy pumpkin cinnamon roll muffins are displayed as a delicious and festive fall treat, perfect for a quick breakfast or dessert.
Lady Maria

Pumpkin Cinnamon Roll Muffins

Enjoy the comforting flavors of pumpkin spice and cinnamon rolls in a convenient muffin form. These muffins are tender, swirled with cinnamon sugar, and topped with a delicious cream cheese glaze, making them the perfect autumn treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 2-4 tablespoons milk
  • 1/2 teaspoon vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • Large mixing bowl
  • Medium mixing bowl
  • Small saucepan
  • whisk
  • Rubber spatula
  • measuring cups and spoons
  • Toothpick or knife
  • wire rack
  • Electric mixer or hand mixer

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together the sugar, pumpkin puree, oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. In a small saucepan or microwave-safe bowl, melt the butter for the cinnamon swirl. Stir in the sugar and cinnamon.
  6. Fill each muffin liner about halfway with batter.
  7. Drizzle about 1 teaspoon of the cinnamon swirl mixture over each muffin. Use a toothpick or knife to swirl the cinnamon mixture into the batter.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the muffins are cooling, prepare the cream cheese glaze. In a medium bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Add milk, 1 tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.
  11. Once the muffins are completely cooled, drizzle the cream cheese glaze over the top. Enjoy!

Notes

For best results, use room temperature ingredients. Do not overmix the batter to ensure tender muffins. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the muffins for up to 2 months; thaw completely before glazing. If you don't have cream cheese, a simple powdered sugar glaze can be substituted. Try adding a streusel topping for extra flavor and texture.