Is there anything cozier than the smell of cinnamon rolls baking on a crisp fall morning? I think not! These Pumpkin Cinnamon Roll Muffins bring together the best of both worlds – the warm spice of cinnamon rolls and the comforting flavor of pumpkin. They’re simple enough for a busy weeknight treat and special enough for a weekend brunch. Who’s ready to bake?
Top Reasons To Make It
These Pumpkin Cinnamon Roll Muffins are a real winner for so many reasons. First, they’re quick and easy, even if you’re short on time. Second, that pumpkin spice flavor just screams “fall,” and it’s divine. And third, that cream cheese frosting? Don’t even get me started – it’s heavenly.
Ingredients
- All-purpose flour: Structure for the muffins.
- Granulated sugar: Sweetness and moisture.
- Brown sugar: Adds a touch of molasses flavor.
- Baking powder: The leavening agent.
- Pumpkin pie spice: That warm fall flavor we love.
- Ground cinnamon: For a cozy cinnamon roll vibe.
- Salt: Enhances all those wonderful flavors.
- Milk: Adds moisture to the muffins.
- Vegetable oil: Keeps them tender.
- Eggs: Binds the ingredients together.
- Canned pumpkin puree: Don’t use pumpkin pie filling!
- Cream cheese: For the fluffy frosting.
- Powdered sugar: Sweetens the frosting.
- Vanilla extract: A touch of warmth.
- Butter: Adds richness to the frosting.
Measurements are listed in the recipe card below!
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- Whisk together flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
- In a separate bowl, whisk together milk, oil, eggs, and pumpkin puree.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Fill each muffin liner about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- While the muffins are cooling, make the frosting: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, beating until light and fluffy.
- Once muffins are completely cool, frost generously and enjoy immediately.
Variations & Substitutions
Want to switch things up? Use maple syrup instead of granulated sugar for a deeper flavor. Add a swirl of chocolate chips or chopped nuts into the batter. For gluten-free cinnamon muffins, try substituting with a gluten-free baking blend. If you are watching your sugar intake, try reducing sugar by 1/3. Honestly, if you hate pumpkin, just use apple sauce instead and it will taste exactly like apple cinnamon roll muffins.
Tips For Success
Don’t overmix the batter. Mix just until the ingredients are combined.
Use an ice cream scoop to easily fill the muffin liners.
Let the muffins cool completely before frosting.
These muffins are best enjoyed warm but they’re still really, really good cold, too.
Make a double batch and freeze half for easy breakfast muffins! Don’t use a skewer to check doneness, just go by the timing — they’ll probably be ready!
Storage & Reheating
Store frosted muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze muffins without frosting for up to 3 months. To reheat, microwave on low for 15-20 seconds. Do not over microwave, they will dry out quickly. For frozen muffins, defrost them completely before reheating.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Sure, just make sure you roast it and puree it first. About one cup of pumpkin puree should do it.
Can I make these ahead of time?
Absolutely! The muffin batter can be made the night before and refrigerated. Just be sure to let it come to room temperature before baking. Also, you can bake the Pumpkin Cinnamon Roll Muffins ahead of time and freeze them for easy meal prep during your busy week. These breakfast muffins are even great on the go!
These Pumpkin Cinnamon Roll Muffins are a delightful fall treat that’s sure to become a family favorite. They’re so easy to make, and they’re packed with delicious flavors of pumpkin and cinnamon. The cream cheese frosting is the perfect finishing touch. So, grab your ingredients and get ready to bake up a batch of these amazing muffins!
Print
Pumpkin Cinnamon Roll Muffins: A Fall Treat You’ll Love
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Roll Muffins combine the cozy spice of fall with the sweet, creamy goodness of a cinnamon roll. Perfect for chilly mornings, fall brunches, or holiday baking!
Ingredients
1½ cups all-purpose flour
½ cup granulated sugar
¼ cup brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup milk
⅓ cup vegetable oil
2 large eggs
¾ cup canned pumpkin purée (not pumpkin pie filling)
4 oz cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
3. In a separate bowl, whisk together milk, oil, eggs, and pumpkin purée until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined — don’t overmix!
5. Spoon the batter into the muffin liners, filling each about ¾ full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
9. Frost cooled muffins generously and serve. So cozy and delicious!
Notes
You can swirl cinnamon sugar into the batter before baking for even more cinnamon roll flavor.
These muffins taste amazing the next day too — just store in an airtight container in the fridge.
For a drizzle instead of frosting, thin the cream cheese with 1–2 tablespoons of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin muffins, cinnamon roll muffins, fall baking, cream cheese frosting muffins