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Pumpkin Cinnamon Roll Muffins

Pumpkin Cinnamon Roll Muffins – Soft, Spiced, and Swirled with Cinnamon

These Pumpkin Cinnamon Roll Muffins combine the soft, moist texture of pumpkin muffins with a sweet cinnamon swirl in every bite. Perfect for breakfast, brunch, or an autumn snack, they’re easy to make and bring the cozy flavors of fall into a portable, individual muffin. Add a simple glaze for an extra sweet finish that melts in your mouth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, brunch, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • For the Muffins:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves optional
  • ½ cup vegetable oil
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • 1 cup pumpkin puree canned or fresh
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • For the Cinnamon Swirl:
  • ¼ cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter melted
  • Optional Glaze:
  • ½ cup powdered sugar
  • 1 –2 tablespoons milk
  • ¼ teaspoon vanilla extract

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk and spatula
  • Toothpick or skewer

Method
 

  1. Preheat Oven – Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix Dry Ingredients (Muffins) – In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
  3. Mix Wet Ingredients (Muffins) – In a large bowl, cream together butter, oil, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in pumpkin puree, milk, and vanilla.
  4. Combine – Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
  5. Prepare Cinnamon Swirl – In a small bowl, mix brown sugar, cinnamon, and melted butter.
  6. Assemble Muffins – Fill each muffin cup halfway with batter, add about ½ teaspoon of cinnamon mixture, then top with remaining batter. Use a toothpick or skewer to gently swirl the cinnamon into the top layer.
  7. Bake – Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Glaze (Optional) – Mix powdered sugar, milk, and vanilla to make a glaze. Drizzle over muffins once cooled slightly.

Notes

For extra gooey swirls, increase the cinnamon-sugar mixture slightly.
Muffins freeze well; wrap individually and freeze up to 2 months.
Swap milk for almond or oat milk for a dairy-free option.
Serve warm for a soft, melt-in-your-mouth experience.