Warm, spiced pumpkin muffins swirled with cinnamon-sugar and topped with a creamy cream cheese glaze — these cozy treats are everything you love about fall in muffin form!

Why You’ll Love These Muffins

• Combines pumpkin spice with classic cinnamon roll flavor

• Soft, moist, and perfectly sweet

• Easy to make with basic pantry ingredients

• Finished with a luscious cream cheese glaze

Ingredients

For the Muffins

• 1 ½ cups (180g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

• ¼ teaspoon salt

• ¾ cup (180g) plain pumpkin puree (not pumpkin pie filling)

• ½ cup (100g) granulated sugar

• ½ cup (100g) packed brown sugar

• ¼ cup (60g) melted unsalted butter

• 1 large egg

• 1 teaspoon pure vanilla extract

For the Cinnamon-Sugar Swirl

• ¼ cup (50g) packed brown sugar

• 2 teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

For the Cream Cheese Glaze

• 2 ounces (60g) softened cream cheese

• 2 tablespoons (30g) softened unsalted butter

• ½ cup (60g) powdered sugar

• ¼ teaspoon vanilla extract

• 1–2 tablespoons (15–30ml) milk or cream (adjust for consistency)

Step 1: Prepare the Muffin Pan

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups thoroughly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, stir together the pumpkin puree, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until smooth and fully blended.

Step 4: Combine Wet and Dry

Gradually fold the dry ingredients into the wet mixture just until no dry streaks remain. Do not overmix.

Step 5: Make the Cinnamon-Sugar Swirl

In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and ginger.

Step 6: Assemble the Muffins

Spoon a heaping tablespoon of muffin batter into each cup. Sprinkle 1 teaspoon of the cinnamon-sugar mixture over the batter. Top with another heaping tablespoon of batter.

Step 7: Bake

Bake for 18–20 minutes, or until muffin tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Cream Cheese Glaze

Beat cream cheese and softened butter together until smooth. Add powdered sugar and vanilla, then mix in milk or cream a little at a time until glaze reaches drizzling consistency.

Step 9: Glaze and Serve

Drizzle glaze over fully cooled muffins. Allow to set for a few minutes before serving.

Tips & Variations

• Use pumpkin pie spice in place of individual spices for convenience

• For extra cinnamon swirl, double the cinnamon-sugar mixture and layer it twice

• Make them ahead: muffins keep well in the fridge for up to 4 days

• Add chopped pecans or walnuts for a bit of crunch

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling is sweetened and spiced already — use plain pumpkin puree for best results.

Can these muffins be frozen?

Yes! Freeze without glaze for up to 2 months. Thaw and glaze before serving.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Final Thoughts

Pumpkin Cinnamon Roll Muffins are the perfect treat to bake when fall cravings hit. With a soft crumb, warm spices, a swirl of cinnamon, and a rich glaze on top, they’ll be your go-to cozy morning bake or sweet snack all season long.