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Fluffy pumpkin cinnamon roll muffins piled high showcase the recipe for the best fall breakfast treat ever.

Fluffy Pumpkin Cinnamon Roll Muffins

These pumpkin cinnamon roll muffins combine the comforting flavors of pumpkin spice and cinnamon in a light and fluffy muffin form. Swirled with a buttery cinnamon mixture and topped with a cream cheese frosting, they are the perfect treat for fall mornings or any time you crave a delicious, easy-to-make dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup packed brown sugar for swirl
  • 2 tablespoons ground cinnamon for swirl
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar for frosting
  • 1/2 teaspoon vanilla extract for frosting
  • 1-2 tablespoons milk or cream for frosting

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • large mixing bowl
  • medium mixing bowl
  • small mixing bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • rubber spatula
  • Electric mixer or stand mixer (optional for frosting)
  • toothpick
  • wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, buttermilk, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
  5. In a small bowl, cream together the softened butter, brown sugar, and cinnamon until smooth and creamy.
  6. Fill each muffin cup about halfway with the pumpkin batter.
  7. Dollop about 1 teaspoon of the cinnamon swirl mixture on top of each muffin.
  8. Use a knife or toothpick to swirl the cinnamon mixture into the batter. Be careful not to overmix.
  9. Top with the remaining pumpkin batter, filling the muffin cups about 3/4 full.
  10. Add another dollop of the cinnamon swirl mixture on top of each muffin and swirl again.
  11. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and spring back slightly when touched.
  12. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  13. While the muffins are cooling, prepare the cream cheese frosting (if using).
  14. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
  15. Gradually add the powdered sugar, beating until smooth.
  16. Stir in the vanilla extract.
  17. Add milk or cream, one tablespoon at a time, until you reach your desired consistency.
  18. Once the muffins are completely cool, frost them with the cream cheese frosting.

Notes

For best results, use room temperature ingredients. Avoid overmixing the batter to prevent tough muffins. To make buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes. Store unfrosted muffins in an airtight container at room temperature for up to 2 days, or frosted muffins in the refrigerator for up to 4 days. Muffins can be frozen for up to 2 months. For a richer flavor, consider using browned butter in the cinnamon swirl.