Can I use fresh pumpkin instead of canned puree?

Yes. Roast fresh pumpkin until tender, then puree until smooth. Use about 1/2 cup. Fresh puree can vary in moisture. If it's too thick, add a splash of milk.

Can these muffins be made dairy-free or gluten-free?

Absolutely. Use dairy-free butter and plant-based milk for dairy-free version. For gluten-free, use a reliable all-purpose gluten-free flour blend. Check for xanthan gum, or add a pinch.

How should I store leftovers and for how long?

Store at room temperature in an airtight container for 2–3 days. Refrigerate for up to 5 days. For longer storage, freeze muffins.

Can I freeze the batter or baked muffins?

Yes. Freeze batter in portions for up to 2 months. Thaw before baking, or bake from frozen, adding 2–4 minutes. Baked muffins freeze well for 1–2 months. Thaw overnight in the fridge or rewarm gently.

Is the glaze necessary, and can I adjust its sweetness?

The glaze is optional but adds creaminess and bakery shine. Adjust sweetness by using less sugar or more milk; for dairy-free, choose a dairy-free cream cheese or skip the glaze.

Pumpkin Cinnamon Roll Muffins – 3 Easy, Irresistible Treats

Description

Pumpkin Cinnamon Roll Muffins: Fluffy, spiced muffins swirled with cinnamon-sugar and finished with a luscious cream cheese glaze for cozy autumn baking.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp pumpkin pie spice
½ cup pumpkin puree
½ cup brown sugar
¼ cup granulated sugar
½ cup milk
⅓ cup melted butter
1 large egg
1 tsp vanilla extract
For cinnamon swirl:
¼ cup brown sugar
2 tsp cinnamon
2 tbsp melted butter
For cream cheese glaze:
2 oz cream cheese, softened
2 tbsp butter, softened
½ cup powdered sugar
½ tsp vanilla extract
1–2 tbsp milk

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, milk, melted butter, egg, and vanilla until smooth.
Add wet ingredients to dry and mix until just combined. Do not overmix.
In a small bowl, stir together the cinnamon swirl mixture.
Fill muffin liners halfway with batter, add a spoonful of cinnamon swirl, then top with more batter. Use a toothpick to swirl lightly.
Bake for 18–22 minutes, or until muffins are golden and a toothpick comes out clean.
While muffins cool, prepare the glaze by beating cream cheese and butter together, then adding powdered sugar, vanilla, and milk until smooth.
Drizzle glaze over cooled muffins and serve.

Notes

Do not overmix the batter to keep muffins light and fluffy.
Swirl cinnamon filling for a ribboned interior.
Gently swirl with a toothpick to create marbling without fully mixing.
Glaze adds creamy sweetness; adjust the milk to reach desired thickness.
Yields 12 muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 320
Sugar: 22 g
Sodium: 210 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 60 mg

Keywords: Pumpkin Cinnamon Roll Muffins, pumpkin spice muffins, cinnamon swirl muffins, cream cheese glaze, fall baking, autumn muffins