Cinnamon Roll Pumpkin Muffins

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Cinnamon Roll Pumpkin Muffins are like two fall favorites rolled into one. You get the warm spice and cream cheese flavor of a pumpkin roll, baked into a soft muffin with a cinnamon-sugar swirl running through each bite.

These are a hit for fall breakfasts, bake sales, or whenever you need a quick sweet. I love how easy they are to make — no yeast, no rolling, no fuss.

Whether you’re after pumpkin cinnamon roll muffins or a shortcut version of Libby’s pumpkin roll, these muffins check every box for cozy, handheld fall desserts.

Cinnamon Roll Pumpkin Muffins
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Cinnamon Roll Pumpkin Muffins

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

12

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • For the muffins

  • 1 cup pumpkin purée

  • 1/2 cup sugar

  • 1/4 cup brown sugar

  • 2 eggs

  • 1/3 cup oil

  • 1/4 cup milk

  • 1 teaspoon vanilla

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • For the swirl topping

  • 4 oz cream cheese, softened

  • 2 tablespoons sugar

  • 1/2 teaspoon cinnamon

Directions

  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease well.
  • In a large bowl, whisk together pumpkin, sugars, eggs, oil, milk, and vanilla until smooth.
  • Stir in flour, baking soda, salt, cinnamon, and nutmeg just until combined.
  • In a small bowl, mix cream cheese, sugar, and cinnamon until smooth. (Chill for 5–10 minutes if too soft to pipe.)
  • Divide muffin batter evenly among prepared muffin cups (about 2/3 full).
  • Add a small spoonful or swirl of the cream cheese mixture on top of each muffin. Use a toothpick or knife to swirl gently. (Or pipe in a spiral using a zip-top bag with the corner snipped.)
  • Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the swirl) comes out clean.
  • Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

Make-Ahead tip

Bake and cool muffins completely, then store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge or warm in the microwave for 20–30 seconds before serving.

Cinnamon Roll Pumpkin Muffins

Cinnamon Roll Pumpkin Muffins are like two fall favorites rolled into one. You get the warm spice and cream cheese flavor of a pumpkin roll, baked into a soft muffin with a cinnamon-sugar swirl running through each bite.

These are a hit for fall breakfasts, bake sales, or whenever you need a quick sweet. I love how easy they are to make — no yeast, no rolling, no fuss.

Whether you’re after pumpkin cinnamon roll muffins or a shortcut version of Libby’s pumpkin roll, these muffins check every box for cozy, handheld fall desserts.

Cinnamon Roll Pumpkin Muffins
Pin
Print

Cinnamon Roll Pumpkin Muffins

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

12

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • For the muffins

  • 1 cup pumpkin purée

  • 1/2 cup sugar

  • 1/4 cup brown sugar

  • 2 eggs

  • 1/3 cup oil

  • 1/4 cup milk

  • 1 teaspoon vanilla

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • For the swirl topping

  • 4 oz cream cheese, softened

  • 2 tablespoons sugar

  • 1/2 teaspoon cinnamon

Directions

  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease well.
  • In a large bowl, whisk together pumpkin, sugars, eggs, oil, milk, and vanilla until smooth.
  • Stir in flour, baking soda, salt, cinnamon, and nutmeg just until combined.
  • In a small bowl, mix cream cheese, sugar, and cinnamon until smooth. (Chill for 5–10 minutes if too soft to pipe.)
  • Divide muffin batter evenly among prepared muffin cups (about 2/3 full).
  • Add a small spoonful or swirl of the cream cheese mixture on top of each muffin. Use a toothpick or knife to swirl gently. (Or pipe in a spiral using a zip-top bag with the corner snipped.)
  • Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the swirl) comes out clean.
  • Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

Make-Ahead tip

Bake and cool muffins completely, then store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge or warm in the microwave for 20–30 seconds before serving.