Get ready for pure autumn joy with these Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat! Imagine the cozy flavors of cinnamon rolls wrapped up in a tender pumpkin muffin, swirled with gooey cinnamon-sugar filling and finished with a sweet vanilla glaze. It’s the best of both worlds: all the warm, spiced comfort of fall plus the satisfying ease of muffins. These treat-sized pastries will fill your kitchen with the scent of cinnamon and pumpkin – perfect for breakfast, brunch, coffee breaks, or holiday gatherings. If you’re looking for something irresistibly seasonal that’s easy to whip up, this is the recipe you’ll come back to every fall.

Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat are delightfully simple, but every one of them packs a punch in flavor and texture. You’ll find that the pumpkin adds moisture and color, while the mix of sugars and spices delivers irresistible layers of sweetness and warmth.

All-purpose flour: The essential base for a tender and fluffy muffin crumb that holds everything together.
Baking powder & baking soda: Give the muffins that perfect lift and airiness.
Salt: Just a pinch, but it sharpens and balances out the sweetness.
Cinnamon, nutmeg, ginger: These classic pumpkin pie spices bring warmth and depth that define the treat.
Pumpkin puree: Provides moisture, vibrant color, and real pumpkin flavor – make sure it’s pure pumpkin, not pie filling.
Granulated sugar & brown sugar: The combo brings both sweetness and that hint of molasses thanks to the brown sugar.
Eggs: Bind everything together and help the muffins rise.
Unsalted butter (or neutral oil): Creates a rich, moist crumb – use butter for flavor, or neutral oil for a dairy-free option.
Vanilla extract: Adds subtle sweetness and rounds out the spices.
For the cinnamon swirl: A mix of brown sugar, cinnamon, and softened butter creates that signature gooey center.
For the glaze: Powdered sugar, milk, and vanilla make a luscious drizzle that sets these muffins apart.

How to Make Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. This keeps cleanup easy and ensures your muffins are picture-perfect. A quick prep step, but it sets you up for muffin success!

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mixing the dry ingredients separately helps distribute the spices evenly, so every bite of your Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat is full of fall flavor.

Step 3: Whisk the Wet Ingredients

Grab a large bowl and whisk the pumpkin puree, granulated sugar, brown sugar, eggs, melted butter (or oil), and vanilla extract until smooth. Using both sugars brings sweetness and a hint of caramel, while the pumpkin adds that unmistakable autumn color and moisture.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the pumpkin mixture, stirring gently. Mix until just combined – no overmixing or you’ll lose that tender muffin crumb. You’ll see the batter take on a rich pumpkin glow!

Step 5: Make the Cinnamon Swirl Filling

In a small bowl, mix together the brown sugar, cinnamon, and softened butter until it forms a deliciously fragrant paste. This is the secret to the “cinnamon roll” surprise inside each muffin.

Step 6: Fill and Swirl the Muffins

Spoon enough muffin batter to fill each liner about halfway. Drop in a generous dollop of cinnamon filling, then top with more batter until the liners are about three-quarters full. Gently swirl the batter using a toothpick so the cinnamon magic streaks through each muffin.

Step 7: Bake Until Perfect

Place the muffin tin in the oven and bake for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean (save for a bit of cinnamon swirl!). The tops should be lightly golden and your kitchen will smell incredible.

Step 8: Cool and Glaze

Let the muffins cool in the pan for a few minutes, then transfer to a wire rack. While still slightly warm, whisk together the powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle generously over each muffin – the glaze sets into a sweet, silky finish that makes these muffins truly special.

How to Serve Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat

Garnishes

For that extra sparkle, try adding a dusting of cinnamon or a sprinkle of toasted chopped pecans on top of the glaze. A light shower of powdered sugar or even a few candied ginger pieces can also dress up your Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat for a special brunch or holiday gathering.

Side Dishes

Pair these muffins with a mug of hot apple cider, spiced chai or a simple black coffee for a cozy, balanced breakfast. They also make a fabulous side to a hearty omelet or autumn fruit salad, turning your breakfast or brunch spread into something memorable.

Creative Ways to Present

Arrange your Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat on a rustic wooden board or tiered cake stand for a bakery-style display. For a grab-and-go brunch buffet, wrap each muffin in parchment and tie with twine. Want to impress? Stack a few muffins on a pretty plate and drizzle with extra glaze right before serving.

Make Ahead and Storage

Storing Leftovers

Keep any leftover muffins in an airtight container at room temperature for up to 2 days. They stay delightfully moist, thanks to the pumpkin puree, and won’t dry out quickly – if you’re in a humid area, pop them in the fridge.

Freezing

To freeze, wait until the muffins have cooled completely and skip the glaze. Wrap each in plastic wrap or place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready to enjoy, thaw at room temperature and add fresh glaze for that just-baked touch.

Reheating

Warm your Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat for 10 to 15 seconds in the microwave to bring back that soft, bakery-fresh texture. If you’ve frozen them, let them thaw overnight on the counter, then gently reheat before glazing and serving.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which will affect the taste and texture of your muffins. Stick with pure pumpkin puree for the best results in these Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat.

What’s the best way to make this recipe dairy-free?

Swap the butter for coconut oil or another neutral plant-based oil, and use your favorite plant-based milk in the glaze. The muffins stay wonderfully moist and flavorful without any dairy!

How can I tell when the muffins are done baking?

They’re ready when the tops spring back lightly to the touch and a toothpick inserted in the center comes out clean (though a bit of gooey cinnamon swirl is okay!). Don’t overbake to keep them fluffy.

Can I double this recipe for a crowd?

Absolutely! Double all ingredients and bake in two muffin tins; you may need to rotate them halfway through for even baking. These muffins are perfect for sharing at gatherings or potlucks.

What can I do with leftover glaze?

Store extra glaze in a covered container in the fridge for up to a week. It’s delicious drizzled over pancakes, waffles, or even apple slices if you’re feeling extra fancy!

Final Thoughts

I can’t wait for you to experience just how comforting and crowd-pleasing these Pumpkin Cinnamon Roll Muffins – A Cozy Fall Treat truly are. Whether you’re celebrating fall or simply craving something special, they’ll fill your home with warmth and bring a big smile with every bite. Give them a try this season, and you’ll have a new autumn tradition!