This pumpkin cinnamon roll muffin collection began as a cozy weekend experiment and quickly became a seasonal favorite in my house. I discovered this combination on a chilly October morning when I wanted the comforting spiral of a cinnamon roll but needed something faster and easier to hand out to hungry kids on their way to school. The result is a tender, moist muffin that captures the sweet, buttery cinnamon center of a classic roll while keeping the ease and portability of a quick bake. Each bite delivers pumpkin warmth, a hint of vanilla, and the sticky-sweet surprise of the swirl.

What makes these especially memorable is the contrast of textures: a soft, cakey crumb flecked with cinnamon, and a molten brown-sugar swirl that threads through the center. I use plain canned pumpkin puree for a stable, consistent moisture level and prefer melted butter for richness, though I note alternatives for dietary needs. These were the muffins I brought to a neighborhood potluck last fall; they disappeared first, and several friends asked for the recipe the same evening. If you love pumpkin spice and crave the gooey center of a cinnamon roll without the labor of laminating dough, this will become your new shortcut indulgence.

Ingredients

• 1 cup canned pumpkin puree: Use plain pumpkin puree, not pie filling. Plain puree delivers consistent moisture and a clean pumpkin flavor; Libby's is a reliable brand in the U.S. and mixes easily.
• 1/2 cup melted butter or 1/2 cup vegetable oil: Butter adds richness and a slightly caramelized flavor in the crumb; oil will make them slightly lighter and keeps the recipe dairy-free.
• 3/4 cup granulated sugar: Provides sweetness and helps achieve a tender texture. For a deeper flavor, you can swap 1/4 cup for brown sugar.
• 1 large egg (or flax egg for vegan option): Binds and builds structure. For a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 10 minutes.
• 1 teaspoon vanilla extract: Pure vanilla lifts the pumpkin and cinnamon notes—don’t use imitation if you can help it.
• 2 cups all-purpose flour: Provides the body; a gluten-free 1-to-1 all-purpose blend can substitute if needed.
• 1 teaspoon baking soda and 1 teaspoon baking powder: Using both ensures a good rise and a soft crumb; confirm they are fresh for best results.
• 1/2 teaspoon salt: Balances sweetness and enhances depth.
• 1 teaspoon ground cinnamon: Use fresh cinnamon for vibrant aroma; increase to 1 1/2 teaspoons for more warmth.
• Cinnamon Swirl: 1/4 cup melted butter and 1/2 cup brown sugar (or white sugar)—the mixture becomes a molten ribbon after baking.
• Glaze: 1 cup powdered sugar and 2 tablespoons milk (or non-dairy milk) to thin; adjust for desired thickness.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking. Having the muffin tin at room temperature ensures even heat distribution; if your pan is dark, lower the oven temperature by 15°F to prevent over-browning. Combine wet ingredients: In a large mixing bowl whisk together 1 cup pumpkin puree, 1/2 cup melted butter (or oil), 3/4 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and homogenous. The warm butter should be cool enough not to scramble the egg; a short whisking time gives a glossy mixture. Whisk dry ingredients: In a separate bowl sift or whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Sifting helps remove lumps and evenly distributes the leaveners and spices. Fold until just combined: Fold the dry ingredients into the wet mixture gently with a spatula, mixing until there are no large streaks of flour. Do not overmix; a few small lumps are fine. Overmixing will develop gluten and yield a tougher texture instead of a tender crumb. Prepare the cinnamon swirl: Combine 1/4 cup melted butter with 1/2 cup brown sugar and 1 teaspoon cinnamon in a small bowl until smooth. The mixture should be spreadable but not watery; if too thick, warm slightly. This swirl will sink into the center and become gooey during baking. Assemble the muffins: Spoon about 2 tablespoons of batter into each muffin cup, add approximately 1 teaspoon of the cinnamon swirl mixture in the center, then top with another 1 to 2 tablespoons of batter to cover the swirl. The idea is to encase the cinnamon mixture so it creates the spiral and molten center as it bakes. Bake and test for doneness: Bake for 20 to 25 minutes until the tops are golden brown and a toothpick inserted near the edge (not through the center of the swirl) comes out clean or with a few moist crumbs. If the toothpick hits the gooey center, it will have sticky sugar—this is expected. Rotate the pan halfway through for even browning. Cool and glaze: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. For the glaze whisk 1 cup powdered sugar with 2 tablespoons milk until smooth; add more milk a teaspoon at a time for a thinner drizzle. Drizzle over cooled muffins and let set for 10 minutes before serving.

Storage Tips

Cool muffins completely before storing to avoid condensation. For short-term storage (1 to 2 days), place them in a single layer in an airtight container with a paper towel to absorb excess moisture. For up to one week, refrigerate in a sealed container; bring to room temperature and reheat for 10 minutes at 325°F to refresh. For long-term storage, freeze unglazed muffins in a single layer on a tray until firm, then transfer to a freezer bag. To serve, thaw at room temperature and apply glaze after warming so it doesnt dissolve into the crumb.

Ingredient Substitutions

If you need to avoid dairy, use 1/2 cup vegetable oil or melted coconut oil in place of butter and use non-dairy milk for the glaze. For a vegan approach, replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water) and ensure your sugar is bone-char free if that matters to you. To make gluten-free versions, swap the 2 cups of all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum; baking time may vary by a few minutes. For lower sugar, reduce the granulated sugar to 1/2 cup and the swirl sugar to 1/3 cup—expect a milder caramel note.

Serving Suggestions

Serve warm topped with the simple glaze and a sprinkle of extra cinnamon for color. They pair beautifully with hot coffee, chai, or a spiced latte. For brunch, offer alongside scrambled eggs, a light green salad, and roasted apples. For an afternoon treat, a smear of cream cheese on a warm muffin elevates it into a creamier indulgence—add a teaspoon of maple syrup to the cream cheese for a seasonal twist. Garnish with toasted pepitas for texture and visual appeal.

Seasonal Adaptations

In autumn, enhance the batter with 1/2 teaspoon nutmeg and a pinch of cloves for a fuller spice profile. For winter holidays, fold in 1/3 cup chopped toasted pecans into the batter and use maple-flavored glaze. In warmer months, lighten the spice to 1/2 teaspoon cinnamon and top with a citrus glaze by swapping half the milk for fresh orange juice and adding 1 teaspoon orange zest to the powdered sugar.

Meal Prep Tips

To prepare ahead for busy mornings, bake a double batch and freeze extras unglazed. Pack individual muffins in small containers or parchment envelopes for grab-and-go breakfasts. If youre assembling for the week, place muffins in single-layer containers with a small square of parchment between layers and keep the glaze in a small sealable container to drizzle before eating. Reheat from frozen by microwaving for 20 to 30 seconds or warming in a toaster oven until soft, then add the glaze.

Success Stories

I once brought a batch to a school bake sale and a local parent asked for the recipe because they said it reminded them of the cinnamon rolls their grandmother made. Another time, I served these at a small book club and members requested them for our next meeting as a must-have. The sticky swirl and simple glaze have a way of making guests feel like theyre getting a little homemade luxury without the work of rolling and proofing dough.

These muffins are a reminder that convenience and comfort can coexist. Theyre simple to make, adaptable for dietary needs, and bring a little seasonal joy to everyday mornings. Give them a try, and adjust spices and glaze thickness to match your tastes—theyre forgiving and endlessly shareable.