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Pumpkin Cinnamon Roll Muffins

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These Pumpkin Cinnamon Roll Muffins combine the cozy flavors of pumpkin and cinnamon in a soft, bakery-style muffin with a gooey cinnamon swirl and creamy glaze. Perfect for fall brunch, they’re quick, easy, and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup Greek yogurt or sour cream
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • For the Cinnamon Swirl:
  • 1/3 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In another bowl, whisk pumpkin puree, Greek yogurt, eggs, granulated sugar, brown sugar, melted butter, and vanilla extract until smooth.
  4. Add wet ingredients to dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. In a small bowl, mix brown sugar, cinnamon, and melted butter for the cinnamon swirl until it resembles wet sand.
  6. Spoon half the muffin batter evenly into the muffin cups. Sprinkle half the cinnamon mixture over the batter. Top with remaining batter, then the rest of the cinnamon mixture.
  7. Use a toothpick or knife to gently swirl the cinnamon topping into the batter for a marbled effect.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, beat together cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable.
  11. Drizzle glaze over cooled muffins. Serve warm or at room temperature.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free or vegan, substitute dairy-free yogurt, butter, and cream cheese, and use flax eggs. Do not overmix the batter for best texture. Swirl the cinnamon mixture gently for a marbled look. Muffins are best served slightly warm and can be frozen (unglazed) for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cinnamon roll muffins, fall brunch, pumpkin cinnamon muffins, easy pumpkin recipe, cream cheese glaze, autumn baking, kid friendly, nut free, brunch treats

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