Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close-up of golden-brown pumpkin cinnamon roll muffins arranged on a rustic white plate. The muffins have swirled cinnamon and pumpkin filling visible on top, with a hint of powdered sugar dusted over them. The background features fall-themed decorations like small pumpkins and cinnamon sticks, enhancing the cozy autumn feel.

The Best Pumpkin Cinnamon Roll Muffins Ever

  • Author: Maria
  • Total Time: 30-35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Discover the ultimate fall treat with The Best Pumpkin Cinnamon Roll Muffins Ever! These warm, moist muffins combine classic cinnamon roll flavors with the rich, comforting taste of pumpkin, making them perfect for autumn mornings, holiday gatherings, or cozy afternoons. Easy to make and irresistibly delicious, they feature a cinnamon swirl and optional frosting for an extra indulgence. Celebrate fall with this crowd-pleasing pumpkin bakery favorite that’s sure to become a family favorite.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup canned pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the cinnamon swirl: ¼ cup brown sugar, 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
  2. Mix the cinnamon swirl ingredients (brown sugar and cinnamon) in a small bowl and set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In another bowl, whisk together sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  5. Gradually combine dry ingredients with wet ingredients, stirring gently until just combined.
  6. Layer the batter into muffin cups, adding a teaspoon of cinnamon swirl into each, then top with remaining batter.
  7. Use a toothpick or skewer to swirl the cinnamon mixture into the batter for a marbled effect.
  8. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • Store in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to a week or freeze for 3 months for longer storage.
  • Reheat in an air fryer or oven to enjoy fresh-baked taste later.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210 Kcal
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipeswonders.com/the-best-pumpkin-cinnamon-roll-muffins-ever/