There’s something magical about fall baking. The scent of pumpkin, cinnamon, and nutmeg drifting through the kitchen feels like an instant hug. These pumpkin cinnamon roll muffins capture that warmth and comfort in the form of soft, spiced pumpkin muffins topped with a rich cinnamon cream cheese frosting.
They’re everything you’d expect from a bakery-style muffin—moist, fluffy, and flavorful—but with an extra swirl of coziness thanks to the cinnamon frosting. Perfect for breakfast, brunch, or dessert, these muffins are versatile enough to bring to a family gathering, serve at a holiday party, or enjoy with a steaming cup of coffee on a chilly morning.
The best part? They’re easy to make. No yeast, no rising times, just simple ingredients that come together in under an hour.
Ingredients
For the Muffins:
• 1 cup pure pumpkin purée (not pumpkin pie filling)
• ⅓ cup granulated sugar
• ⅓ cup firmly packed dark brown sugar
• ½ cup neutral vegetable oil (like canola or grapeseed)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg (or ground)
• ¼ teaspoon fine sea salt
For the Cinnamon Cream Cheese Frosting:
• 8 oz full-fat cream cheese, softened to room temperature
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• 2 cups powdered sugar, sifted
• ½ teaspoon ground cinnamon
Instructions
Prep & Preheat
Position a rack in the center of your oven and preheat to 350°F (175°C). Grease a standard 12-cup muffin tin or line it with paper liners.
Mix Wet Ingredients
In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
Combine Dry Ingredients
In another bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.
Combine Gently
Fold the dry ingredients into the wet mixture using a spatula. Stop as soon as the flour disappears. A few lumps are fine.
Fill & Bake
Divide the batter evenly among 12 muffin cups, filling each about ¾ full. Bake 18–22 minutes, until the tops spring back lightly when touched and a toothpick comes out clean.
Cool Completely
Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Let them cool completely before frosting.
Make the Frosting
Beat cream cheese and butter until smooth. Add vanilla. Gradually mix in powdered sugar until thick and creamy. Beat in cinnamon until fully blended.
Frost & Serve
Spread or pipe frosting over cooled muffins. Serve immediately or refrigerate until ready.
Why You’ll Love These Muffins
• Perfectly spiced with cinnamon and nutmeg
• Moist texture thanks to pumpkin purée
• Bakery-style frosting that feels indulgent
• Quick and easy—ready in under an hour
• Great for holidays, potlucks, or cozy mornings
Variations
• Maple Twist: Replace vanilla in the frosting with pure maple syrup for a deeper fall flavor.
• Nutty Crunch: Add ½ cup chopped pecans or walnuts to the batter for extra texture.
• Swirled Cinnamon Sugar: Mix 2 tablespoons brown sugar and 1 teaspoon cinnamon, and swirl it into the batter before baking.
• Chocolate Lovers: Add ½ cup mini chocolate chips to the batter.
• Lighter Option: Skip the frosting and sprinkle the muffins with cinnamon sugar before baking.
Storage Tips
• Store frosted muffins in the refrigerator for up to 4 days.
• Unfrosted muffins can be kept at room temperature for 2 days in an airtight container.
• Freeze unfrosted muffins for up to 2 months. Defrost at room temperature, then frost before serving.
Serving Ideas
• Breakfast Treat: Pair with a latte or spiced chai.
• Dessert: Serve slightly warmed with extra frosting on the side.
• Holiday Table: Arrange on a platter with cinnamon sticks and sugared cranberries for decoration.
• Kids’ Snack: Make mini muffins with the same recipe for bite-sized treats.
Troubleshooting
• Muffins too dense? Make sure not to overmix the batter.
• Sinking centers? Check that your baking powder is fresh.
• Frosting too soft? Chill it in the fridge for 10 minutes before piping.
• Dry muffins? Be sure to measure flour correctly by spooning and leveling.
Final Thoughts
Pumpkin cinnamon roll muffins are a celebration of everything we love about fall. Warm spices, creamy frosting, and tender pumpkin batter come together to create a treat that’s both comforting and festive.
They’re easy enough to whip up on a weeknight but special enough to serve for the holidays. Whether you enjoy them with family, share them at a party, or savor one quietly with your morning coffee, these muffins will fill your kitchen with the aroma of autumn and your heart with joy.