Cozy Pumpkin Cinnamon Roll Muffins Recipe
Autumn's Sweetest Treat Snacks.
Soft, fluffy pumpkin cinnamon roll muffins swirled with cinnamon-sugar and finished with a sweet glaze. Perfect for coffee, brunch, or a seasonal snack.
I remember a chilly October morning, many years ago now, staring at a half-eaten cinnamon roll and a lonely can of pumpkin puree. I'd been sketching designs all night, and my brain was just buzzing with ideas, even for breakfast. What if I could capture that delightful gooey center of a cinnamon roll, but in a muffin? Something less fussy, more 'everyday magic.' After a little experimenting, a few 'oops' moments (baking is always an adventure, right?), these muffins came to life. They instantly took me back to my grandmother's kitchen, that warm, spiced air, and the feeling of everything being just right. They’ve been a favorite ever since, especially when the leaves start to turn.
Why You'll Adore These Pumpkin Cinnamon Roll Muffins
- •They're ridiculously soft and moist, thanks to the pumpkin.
- •That gooey cinnamon-sugar swirl? Pure bliss!
- •Easier than making actual cinnamon rolls, but with all the cozy flavor.
- •The perfect seasonal treat for breakfast, brunch, or an afternoon pick-me-up.
- •Fills your home with the most incredible, warm, spiced aroma, honestly.
- •A touch of comfort on a chilly day, simple and beautiful.
Okay, so I just made these for a brunch, and they were GONE in minutes! Seriously, everyone was asking for the recipe. My friend, Sarah, kept saying, 'These taste like pure autumn joy!' The pumpkin keeps them so moist, and that cinnamon swirl? Wow. Definitely a new family favorite!
Essential Ingredient Guide
- Pumpkin Puree: Make sure it's 100% pure pumpkin puree, not pumpkin pie filling! The pie filling has added spices and sugar, which will mess with the balance here. We want just the pure, earthy pumpkin goodness for that perfect fall flavor.
- Brown Sugar: This is key for that deep, caramel-y sweetness in both the muffins and the swirl. Don't skimp; it adds so much warmth and contributes to the lovely moist texture. Light brown sugar is perfect here.
- Cinnamon: Use good quality, fresh ground cinnamon! It makes all the difference in bringing out that cozy, spiced flavor that screams autumn. Fresh spices are always best, hon.
- Buttermilk: If you don't have buttermilk on hand, don't fret! You can easily make your own by adding a tablespoon of lemon juice or white vinegar to regular milk (any kind!) and letting it sit for 5 minutes. It helps create a tender, soft crumb – trust me on this.
Complete Cooking Process
- First, get your dry ingredients ready: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Give them a good whisk in a bowl and set aside.
- In a larger bowl, combine melted butter, granulated sugar, and brown sugar. Beat 'em till they're smooth and lovely.
- Then, add the egg and vanilla, mixing well. Stir in that gorgeous pumpkin puree until everything is orange and smooth.
- Gently whisk in the buttermilk. It helps make things so tender!
- Finally, fold in your dry ingredients. Remember, don't overmix! Lumps are actually a good sign for soft muffins.
- In a little bowl, mix brown sugar, ground cinnamon, and melted butter. It should become a thick, wonderful paste. This is where the magic happens for that cinnamon roll vibe, you know?
- Fill your muffin liners about two-thirds full with the pumpkin batter. No need to be perfect, just eyeball it.
- Now for the fun part! Spoon about a teaspoon of that cinnamon swirl paste right on top of each muffin.
- Grab a toothpick or a small knife and gently swirl the cinnamon mixture into the batter. You're creating little masterpieces, darling. Just a few swirls, don't go too deep.
- Pop your muffin pan into the preheated 400°F (200°C) oven for just 5 minutes. This initial high heat helps them rise beautifully.
- Then, reduce the temperature to 375°F (190°C) and bake for another 13-17 minutes. Keep an eye on them! A toothpick should come out clean when they're done.
- Let them cool in the pan for a few minutes – they're hot! Then move them to a wire rack to cool completely. Patience is key for the glaze.
- While they cool, whip up your glaze: powdered sugar, milk, and vanilla extract. Whisk it until it's smooth and drippy. Adjust with more sugar or milk if needed.
- Once the muffins are cool, drizzle that sweet glaze over them. Oh, wow. Let it set just a bit, and then you're ready to enjoy! Look at what you made!
Frequently Asked Questions About Pumpkin Cinnamon Roll Muffins
→Can I use canned pumpkin pie filling instead of pumpkin puree?
No, please don't! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of the recipe. You really need 100% pure pumpkin puree for these to turn out just right.
→My muffins didn't get that nice domed top. What happened?
The trick for those beautiful domes is starting with a high oven temperature for the first few minutes, then lowering it. Also, make sure your baking powder and baking soda aren't old – they lose their oomph over time! And don't overmix the batter, that can make them tough and flat.
→Can I make these ahead of time?
Absolutely! These muffins are best enjoyed fresh, but they're still delicious the next day. Store them in an airtight container at room temperature. You can even warm them up slightly in the microwave for that fresh-baked feel. If you're planning way ahead, you can freeze them unglazed, then glaze after thawing.
→What if I don't have buttermilk?
No problem! You can easily make your own. Just add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill it up to the ½ cup line with regular milk. Let it sit for 5 minutes until it curdles slightly. Voila, homemade buttermilk!
Cozy Pumpkin Cinnamon Roll Muffins Recipe
Soft, fluffy pumpkin cinnamon roll muffins swirled with cinnamon-sugar and finished with a sweet glaze. Perfect for coffee, brunch, or a seasonal snack.
Timing
Prep Time
20 minutes
Cook Time
18-22 minutes
Total Time
40 minutes
Recipe Details
Ingredients
For the Muffins
- 011 ¾ cups all-purpose flour
- 021 teaspoon baking soda
- 03½ teaspoon baking powder
- 04½ teaspoon ground cinnamon
- 05¼ teaspoon ground nutmeg
- 06¼ teaspoon ground ginger
- 07½ teaspoon salt
- 08½ cup (1 stick) unsalted butter, melted
- 09½ cup granulated sugar
- 10½ cup packed light brown sugar
- 111 large egg, room temperature
- 121 teaspoon vanilla extract
- 131 cup pumpkin puree (not pie filling)
- 14½ cup buttermilk (or milk + 1 tbsp lemon juice/vinegar)
For the Cinnamon Swirl
- 01¼ cup packed light brown sugar
- 021 tablespoon ground cinnamon
- 032 tablespoons unsalted butter, melted
For the Glaze
- 011 cup powdered sugar
- 022 tablespoons milk or cream
- 03½ teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Whisk in the egg and vanilla extract until well combined. Stir in the pumpkin puree until fully incorporated. Then, gently whisk in the buttermilk.
Add the dry ingredients to the wet ingredients, mixing with a spatula just until combined. Don't overmix; a few lumps are fine for tender muffins.
In a small separate bowl, prepare the cinnamon swirl by combining the brown sugar, cinnamon, and melted butter until it forms a thick paste.
Fill each muffin liner about two-thirds full with the pumpkin batter. Spoon about 1 teaspoon of the cinnamon swirl mixture on top of each muffin. Using a toothpick or a small knife, gently swirl the cinnamon mixture into the batter, creating a pretty marbled effect. Don't go too deep!
Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 13-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The initial high heat helps create lovely domed tops.
Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. While they cool, prepare the glaze.
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If it's too thick, add a tiny bit more milk; if too thin, add a tiny bit more powdered sugar. Drizzle the glaze generously over the cooled muffins. Let the glaze set for a few minutes before serving. Enjoy your cozy pumpkin cinnamon roll muffins!
Notes & Tips
- 1For an even richer flavor, you can use dark brown sugar in the cinnamon swirl.
- 2If you like extra spice, feel free to add a pinch more ginger or a tiny bit of allspice to the muffin batter.
- 3These muffins are delightful warm, so if you're eating leftovers, a quick 15-20 seconds in the microwave makes them feel fresh-baked.
- 4You can make a cream cheese glaze instead by mixing softened cream cheese, powdered sugar, and a splash of milk and vanilla. Wow, that would be good too!
Tools You'll Need
- •Don't overmix the batter! A few lumps are totally fine and will result in tender, fluffy muffins.
- •Fill your muffin liners about two-thirds full to get that lovely, generous dome.
- •The cinnamon swirl doesn't need to be perfect – embrace the rustic charm! It's all about that cozy swirl of flavor.
- •Let the muffins cool a bit before drizzling on the glaze; otherwise, it'll just melt right off and disappear.
- •Using room temperature egg and buttermilk helps everything blend smoothly for a consistent batter.