Pumpkin Cinnamon Roll Muffins – Easy Fall Breakfast Treat

Nothing says cozy fall mornings quite like the sweet aroma of Pumpkin Cinnamon Roll Muffins baking in the oven. Soft, spiced, and topped with a luscious cream cheese swirl, these muffins feel like a hug in breakfast form. They’re quick to whip up, beginner-friendly, and perfect for sharing with family—or sneaking a few for yourself.

Recipe Info

Ingredients You’ll Need

For the Muffins:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ½ cup unsalted butter, melted (or ghee)
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk (or milk + 1 tsp lemon juice)

For the Cinnamon Swirl:

• ¼ cup brown sugar, packed
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• ¾ cup powdered sugar
• ½ tsp vanilla extract
• 1–2 tsp milk (if needed for consistency)

Step‑By‑Step Instructions

1. Preheat the Oven: Preheat to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Combine Wet Ingredients: In a large bowl, whisk melted butter, brown sugar, granulated sugar, pumpkin puree, eggs, and vanilla until smooth.
4. Add Dry to Wet: Slowly fold dry ingredients into wet ingredients, alternating with buttermilk, until just combined. Do not overmix.
5. Prepare Cinnamon Swirl: In a small bowl, mix brown sugar, cinnamon, and melted butter.
6. Assemble Muffins: Fill each muffin cup about halfway with batter. Sprinkle ½ tsp of cinnamon swirl mixture on top, then cover with remaining batter. Swirl lightly with a toothpick.
7. Bake: Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.
8. Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Thin with milk if needed.
9. Top Muffins: Drizzle or spread frosting over slightly cooled muffins and serve.

Helpful Notes & Tips

• Don’t overmix the batter; overmixing can make muffins dense.
• Spice it up: Add a pinch of cloves or allspice for extra fall warmth.
• Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat briefly for a fresh-baked feel.
• Freezing: Muffins freeze well—wrap individually and thaw overnight in the fridge.

Recipe Variations

1. Maple Pecan Swirl: Replace cinnamon swirl with 2 tbsp maple syrup + ¼ cup chopped pecans.
2. Chocolate Chip Pumpkin Muffins: Fold ½ cup mini chocolate chips into batter before baking.
3. Lighter Frosting: Use Greek yogurt cream cheese frosting or a simple powdered sugar glaze instead of full cream cheese frosting.

Serving Suggestions

• Pair with a hot cup of coffee, chai tea, or apple cider for a perfect fall morning.
• Serve alongside fresh fruit or a yogurt parfait for a fuller breakfast spread.
• Great for brunch parties—stack on a platter and watch them disappear fast!

Conclusion

These Pumpkin Cinnamon Roll Muffins are a cozy, easy way to bring fall flavors into your kitchen. Whether for a quick breakfast, brunch, or sweet snack, they’re sure to become a seasonal favorite. Bake a batch, share with loved ones, and enjoy the warmth of fall in every bite!