Can I substitute oil for the butter?

Absolutely. Vegetable oil or even coconut oil works well and keeps the muffins moist.

Do these muffins freeze well?

Yes! Let them cool completely, skip the glaze, and freeze in an airtight container. Glaze after reheating.

Can I use fresh pumpkin instead of canned?

Sure, just make sure it’s well-puréed and not too watery. Canned pumpkin is usually more consistent for baking.

How do I store leftovers?

Keep them in an airtight container at room temp for up to 3 days, or refrigerate for a slightly longer shelf life.

Pumpkin Cinnamon Roll Muffins: 7 Cozy Fall Delights

Description

Pumpkin Cinnamon Roll Muffins are a warm, gooey fusion of pumpkin spice and cinnamon roll goodness—swirled with brown sugar and topped with a dreamy cream cheese glaze. The perfect cozy treat for fall mornings, holiday brunches, or anytime you’re craving comfort in muffin form!

Ingredients

Scale

For the Muffins:

1 cup canned pumpkin puree
½ cup melted butter (or substitute vegetable oil)
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon

For the Cinnamon Swirl:

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

For the Cream Cheese Glaze:

½ cup powdered sugar
½ teaspoon vanilla extract
2–3 tablespoons milk (adjust for desired consistency)

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Instructions

Preheat oven to 350°F and line a 12-cup muffin tin with liners or spray with nonstick spray.
In a medium bowl, whisk together the pumpkin puree, melted butter, sugar, egg, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
In a small bowl, stir together the melted butter, brown sugar, and cinnamon to make the swirl mixture.
Fill each muffin cup halfway with batter, add a spoonful of the cinnamon swirl, then top with more batter. Swirl lightly with a toothpick.
Bake for 20–25 minutes, or until a toothpick inserted comes out clean and the tops are golden.
While muffins bake, whisk together the glaze ingredients until smooth.
Let muffins cool slightly before drizzling with glaze. Enjoy warm!

Notes

Don’t overmix the batter—this helps keep the muffins light and tender.
You can substitute coconut oil for the butter if desired.
The glaze can be made thicker or thinner depending on how much milk you add.
For extra flavor, sprinkle a pinch of pumpkin pie spice into the cinnamon swirl.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210 kcal
Sugar: 15 g
Sodium: 160 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg