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Cozy Pumpkin Cinnamon Roll Muffins

Cozy Pumpkin Cinnamon Roll Muffins

Soft pumpkin muffins with a sweet cinnamon roll swirl baked inside and finished with a creamy vanilla glaze. These beginner-friendly muffins bring together warm fall spices, pumpkin flavor, and a bakery-style finish.

Prep Time20 minutes
Cook Time22 minutes
Total Time45 minutes
Servings12 muffins
Course: Breakfast, Snack, Dessert Cuisine: American Calories: 260 Difficulty: BeginnerDiet: Vegetarian

Ingredients

Pumpkin Muffin Batter

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup pumpkin puree
2 large eggs
1/2 cup milk
1/3 cup melted butter or neutral oil
1 teaspoon vanilla extract

Cinnamon Roll Swirl

1/3 cup brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons melted butter

Vanilla Glaze

1/2 cup powdered sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract

Equipment

  • 12-cup muffin pan
  • Paper muffin liners
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cookie scoop or spoon
  • Toothpick
  • Cooling rack

Method

  1. Preheat oven to 375°F and line a 12-cup muffin pan with paper liners or coat with nonstick spray.
  2. Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large bowl.
  3. Add pumpkin puree, eggs, milk, melted butter, and vanilla extract, then stir until the batter is combined without overmixing.
  4. Mix brown sugar, cinnamon, and melted butter in a small bowl to create the cinnamon swirl filling.
  5. Add muffin batter halfway into each muffin cup, place cinnamon filling in the center, and cover with more batter until cups are about 3/4 full.
  6. Gently swirl the batter layers with a toothpick to create the cinnamon roll pattern.
  7. Bake for 18-22 minutes until muffins are set and a toothpick inserted into the center comes out with a few moist crumbs.
  8. Cool muffins for 15 minutes before adding glaze.
  9. Mix powdered sugar, milk, and vanilla extract until smooth, then drizzle over cooled muffins.

Chef’s Notes

  • * Avoid overmixing the batter to keep the muffins soft and tender.
  • * Keep the cinnamon filling between batter layers so the swirl stays visible.
  • * Store muffins in an airtight container for up to 3 days.
  • * Freeze unglazed muffins for up to 3 months and add fresh glaze after thawing.
  • * Use room-temperature ingredients for a smoother muffin texture.