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–+ servings
Moist pumpkin cinnamon roll muffins topped with creamy glaze, perfect for fall baking treats.
Callie Brooks

Pumpkin Cinnamon Roll Muffins

These cozy muffins blend the best of pumpkin spice and gooey cinnamon rolls. Perfect for fall mornings, brunches, or anytime you crave warm, spiced comfort in a handheld treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ⅛ tsp cloves
  • ½ tsp salt
  • 1 cup pumpkin puree
  • ½ cup buttermilk
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup brown sugar (for swirl)
  • 2 tbsp melted butter (for swirl)
  • ½ cup powdered sugar (for glaze)
  • 1–2 tbsp milk or cream (for glaze)
  • ¼ tsp vanilla extract (for glaze)

Equipment

  • mixing bowls
  • whisk
  • muffin tin
  • oven
  • spoon or spatula
  • toothpick

Method
 

  1. Preheat oven to 400°F (200°C). Line or grease a muffin tin.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, spices, and salt.
  3. In a separate bowl, whisk pumpkin puree, buttermilk, melted butter, egg, and vanilla.
  4. Fold the wet mixture into the dry ingredients just until combined. Do not overmix.
  5. Mix swirl: Combine brown sugar, cinnamon, and melted butter in a small bowl.
  6. Fill muffin cups halfway with batter, add swirl mixture, then top with remaining batter and swirl again.
  7. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
  8. Let muffins cool completely before glazing.
  9. Whisk powdered sugar, milk, and vanilla to make glaze. Drizzle over cooled muffins.

Nutrition

Calories: 210kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 170mgPotassium: 90mgFiber: 1gSugar: 17gVitamin A: 4000IUVitamin C: 1mgCalcium: 50mgIron: 1.2mg

Notes

Make them vegan with a flax egg and plant-based milk. Add chocolate chips for a fun twist. For a thicker glaze, chill it before drizzling. Freeze muffins unglazed and reheat before topping for best texture.

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