Dessert

Cinnamon Roll Pumpkin Muffins Recipe

ByMariam Harutyunyan October 13, 2025October 13, 2025

Introduction

These Cinnamon Roll Pumpkin Muffins combine the warm spices of cinnamon with the rich, moist texture of pumpkin puree. Topped with a creamy glaze, they make a perfect cozy treat for fall mornings or afternoon snacks.

The image shows a close-up of a single muffin in the front with a rough, golden-brown textured top that is slightly cracked and drizzled with a shiny white glaze dripping down the sides. The muffin’s body is darker brown and appears moist with a spongy texture. Behind it, slightly out of focus, are several more muffins on a cooling rack with the same color and texture. The muffins rest on crumpled white parchment paper over a white marbled surface. The scene is softly lit, highlighting the shine of the glaze and the crumbly texture of the muffins photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup canned pumpkin puree
1/2 cup melted butter

3/4 cup sugar
1 teaspoon vanilla

1 large egg
1.5 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 teaspoon ground cinnamon
Cinnamon Swirl:
1/4 cup melted butter

1/4 cup brown sugar
1 teaspoon ground cinnamon
Cream Cheese Glaze:

1/2 cup powdered sugar
1 tablespoon cream cheese, softened
1/2 teaspoon vanilla extract

2-3 tablespoons milk

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray.
Step 2: In a large bowl, mix together the pumpkin puree, melted butter, sugar, egg, and vanilla extract until smooth.

Step 3: In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon until well combined.
Step 4: Gently fold the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing.
Step 5: In a small bowl, combine the melted butter, brown sugar, and cinnamon for the cinnamon swirl.

Step 6: Fill each muffin cup halfway with the pumpkin muffin batter, spoon a small amount of the cinnamon swirl mixture onto each, then top with more batter.
Step 7: Use a toothpick or skewer to gently swirl the cinnamon mixture into the muffin batter for a marbled effect.
Step 8: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and muffins turn golden brown.

Step 9: While baking, prepare the cream cheese glaze by whisking together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and drizzle-ready.
Step 10: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Step 11: Drizzle the cream cheese glaze over the cooled muffins before serving.

Tips & Variations

Use homemade pumpkin puree for a fresher flavor if available.
Swap half of the all-purpose flour with whole wheat flour for a heartier texture.
For a richer glaze, add a pinch of cinnamon or a splash of maple syrup.

Try adding chopped nuts like pecans or walnuts to the batter for extra crunch.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat muffins in the microwave for 15-20 seconds before serving to enjoy the glaze at its best.

How to Serve

The image shows one brown muffin with a rough, slightly cracked top covered by a thin layer of white icing that drips slightly down the sides. The muffin has a dense texture with a darker brown base and a lighter brown top. Behind it, there are several more muffins, blurred, resting on a white cooling rack. The surface is a white marbled texture with some white paper beneath the muffin in front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Roast and puree it first, then measure 1 cup for this recipe. Make sure the puree is smooth and not watery to maintain the right texture.

How can I make these muffins vegan?

To make vegan muffins, substitute the butter with a plant-based alternative and replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). Use vegan cream cheese for the glaze as well.