I have the perfect recipe if you love pumpkin spice and cinnamon rolls!  These pumpkin cinnamon roll muffins are the perfect brunch recipe for fall!

This is my new pumpkin muffin recipe!  The flavors in this cinnamon roll-flavored pumpkin recipe are incredible!  This muffin recipe will make you think you’re having breakfast in your favorite coffee shop instead of at home.  These cozy muffins blend the flavors of cinnamon rolls and pumpkin spice into a single treat!

Ingredients:

For the muffins:

1 cup of canned pumpkin puree – NOT pumpkin pie filling

1/2 cup unsalted butter, melted- You can also sub with vegetable oil

3/4 cup granulated sugar

One large egg

One teaspoon of vanilla extract

1 1/2 cups all-purpose flour

One teaspoon of baking soda

One teaspoon of baking powder

1/2 teaspoon salt

One teaspoon cinnamon

For the cinnamon swirl:

1/4 cup unsalted butter, melted

1/4 cup brown sugar

One teaspoon ground cinnamon– You can also use pumpkin pie spice

For the cream cheese glaze:

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

2-3 tablespoons milk

You can also use warmed-up cream cheese frosting for this recipe instead of making the homemade glaze.

Optional Ingredients: To add more “spice,” you can add nutmeg or ground cloves. You can also add nuts like walnuts or pecans to this recipe.

Equipment

12-cup muffin tin 

cookie scoop

cooling rack 

Large Bowl 

medium bowl for mixing the cinnamon swirl

standing mixer or electric hand mixer

Cooking spray

 Instructions:

1. Preheat your oven to 350°F. Line a muffin tin with paper liners.
2. Mix the pumpkin puree , melted butter, sugar, egg, and vanilla extract in a large bowl.
3. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
4. Combine the wet ingredients and dry ingredients, mixing just until combined. Do not overmix.
5. Mix the melted butter, brown sugar, and cinnamon to swirl in a small bowl.
6. Fill each muffin cup halfway with the muffin batter. Spoon a small amount of the cinnamon swirl mixture onto each muffin, then top with more muffin batter.
7. Use a toothpick or skewer to swirl the cinnamon-brown sugar mixture into the muffin batter for a swirled effect.
8. Bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean and the outside of the muffins are golden brown.
9. While the muffins are baking, prepare the cream cheese glaze by whisking the softened cream cheese, powdered sugar, vanilla extract, and enough milk to achieve a drizzling consistency.
10. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
11. Drizzle the cream cheese glaze over the cooled muffins.

Print

Cinnamon Roll Pumpkin Muffins

These cinnamon roll pumpkin muffins combine the flavors of cinnamon rolls and pumpkin spice into one perfect treat!

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

1. Preheat your oven to 350°F.  Grease the Muffin tin with cooking spray.  

2. Mix the pumpkin puree, melted butter, sugar, egg, and vanilla extract in a large bowl.

3. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.

4. Combine the wet ingredients and dry ingredients, mixing just until combined. Do not overmix.

5. Mix the melted butter, brown sugar, and cinnamon to swirl in a small bowl.

6. Fill each muffin cup halfway with the muffin batter. Spoon a small amount of the cinnamon swirl mixture onto each muffin, then top with more muffin batter.

7. Use a toothpick or skewer to swirl the cinnamon brown sugar mixture into the pumpkin muffin batter for a swirled effect.

8. Bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean and the outside of the muffins are golden brown.

9. While the muffins are baking, prepare the cream cheese glaze by whisking the softened cream cheese, powdered sugar, vanilla extract, and enough milk to achieve a drizzling consistency.

10. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

11. Drizzle the cream cheese glaze over the cooled muffins.

Can this recipe be converted to a coffee cake recipe?

Yes!  This recipe can be converted to an 8X8 baking pan, but you may want to adjust the cooking time.

Storage:

You can store these muffins in an airtight container at room temperature for two days or in the freezer or fridge.  You can also choose to wrap them in plastic wrap to keep them from drying out.

If you like this recipe, you should also try:

Banana Pumpkin Oatmeal Muffins 

Chocolate Pudding Pumpkin Muffins 

Apple Pie Muffins 

Crushed Pineapple Muffins 

These cinnamon roll pumpkin muffins combine the traditional tastes of cinnamon rolls with pumpkin spice!  These are much easier to prepare than cinnamon rolls, but you still get to experience all of that cinnamon roll flavor!

Did you make these cinnamon roll pumpkin muffins?  I would love to hear how you liked them!  Please comment below this blog post or tag me on social media and let me know how they worked out for you!  You can find me on Facebook, Instagram, Pinterest, and Twitter.