Pumpkin Cinnamon Roll Muffins – Easy Fall Treat with Maple Cream Cheese Glaze

Warm, gooey, and loaded with all the best fall flavors—Pumpkin Cinnamon Roll Muffins with Maple Cream Cheese Glaze are pure comfort in every bite. The first time I baked these, the scent of cinnamon and pumpkin drifting through my kitchen practically pulled my family out of their rooms before I could even say “breakfast’s ready!” Honestly, these muffins are like the lovechild of classic cinnamon rolls and soft pumpkin bread, but easier to whip up and way less fussy.

I stumbled onto this recipe when I was craving cinnamon rolls but didn’t have the patience for yeast and rising times (you know how it goes on a busy weekend morning). I figured—why not toss all those flavors into a muffin tin with a swirl of sweet cinnamon filling? Not only did it work, but it turned out so well that my kids now request “the pumpkin cinnamon roll muffins” every October. And you can bet I always drizzle a thick maple cream cheese glaze over the top. That sweet, tangy finish just takes them from good to downright craveable.

If you’re a fan of pumpkin spice or anything cinnamon roll, you’ll love how fast and simple these muffins come together. Plus, they’re perfect for cozy fall mornings, after-school treats, or bringing to a brunch potluck. I’ve tested this recipe more times than I can count, tweaking the pumpkin spice blend, nailing the glaze consistency, and making sure the muffins stay super moist. Trust me—these Pumpkin Cinnamon Roll Muffins are a must-bake, especially if you love easy recipes that make the whole house smell like autumn.

Why You’ll Love This Recipe

Let’s face it—some recipes just hit different. After baking (and devouring) these Pumpkin Cinnamon Roll Muffins with Maple Cream Cheese Glaze, I can say with confidence that they tick all the boxes for a perfect, easy fall treat. Here’s why these muffins stand out in my kitchen:

• Quick & Easy: No waiting for dough to rise. These muffins bake up in about 25 minutes and use basic mixing—just scoop and swirl.
• Simple Ingredients: Everything here is easy to find. Pumpkin puree, cinnamon, cream cheese—nothing fancy, but each ingredient brings big flavor.
• Perfect for Fall Gatherings: Whether it’s a cozy Saturday morning, Thanksgiving brunch, or a bake sale, these muffins deliver that autumn vibe.
• Crowd-Pleaser: I’ve served these to picky eaters and sweet-tooth fiends alike. The sweet cinnamon filling and maple glaze get rave reviews every time.
• Unbelievably Delicious: Soft pumpkin muffin base, gooey cinnamon-sugar swirl, and a creamy glaze—each bite is loaded with flavor and texture.

What really sets this recipe apart? I blend a little extra pumpkin puree into the batter for moisture, then swirl in a cinnamon-brown sugar filling that stays gooey in the center (the muffin version of that cinnamon roll “middle piece” everyone fights over). The maple cream cheese glaze is the finishing touch—sweet, tangy, and totally addictive.

These Pumpkin Cinnamon Roll Muffins aren’t just tasty—they’re comforting, feel-good food. You’ll want to close your eyes for that first bite, trust me. If you’ve ever wished for cinnamon rolls without the work, this is your go-to. Bake them for yourself, your family, or anyone who needs a little autumn pick-me-up!

Ingredients Needed

This recipe relies on classic, wholesome ingredients to deliver bold flavor and that signature cinnamon roll texture—without a complicated shopping list. Most of what you need is probably already living in your pantry or fridge!

• For the Muffin Batter:
  • 1 3/4 cups (220g) all-purpose flour (sifted for fluffier muffins)
  • 1 cup (210g) pumpkin puree (not pumpkin pie filling)
  • 2/3 cup (135g) granulated sugar
  • 1/3 cup (65g) light brown sugar (packs in extra moisture)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted butter for richer flavor)
  • 1/4 cup (60ml) milk (dairy or plant-based)
  • 2 tsp pumpkin pie spice (or mix 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract (adds warmth)
• For the Cinnamon Swirl Filling:
  • 1/4 cup (55g) unsalted butter, melted
  • 1/4 cup (50g) light brown sugar, packed
  • 1 1/2 tsp ground cinnamon
• For the Maple Cream Cheese Glaze:
  • 3 oz (85g) cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp pure maple syrup (the real deal, not pancake syrup)
  • 1/2 tsp vanilla extract
  • 1–2 tbsp milk, as needed for drizzling consistency

Substitution Tips: Use whole wheat flour for a hearty version or almond flour for gluten-free. Swap coconut oil for vegetable oil if you like a hint of coconut. For dairy-free, use plant-based milk and vegan cream cheese. If you’re short on pumpkin pie spice, just up the cinnamon and toss in a pinch of clove or allspice.

I always reach for Libby’s pumpkin puree—it’s thick and never watery. For the cream cheese, Philadelphia is my go-to for smoothness, but store brands work fine too. Don’t stress if you don’t have pure maple syrup; honey will do in a pinch, though the flavor won’t be quite as autumnal.

This ingredient list is super flexible—perfect for swapping based on what’s in your kitchen or your family’s preferences. (I’ve used oat milk and vegan butter with great results!)

Equipment Needed

One of the best things about these Pumpkin Cinnamon Roll Muffins? You don’t need fancy gear—just a few basics!

• Muffin Tin: Standard 12-cup muffin pan works best. Silicone or nonstick is ideal for easy release.
• Mixing Bowls: At least two—one for dry, one for wet ingredients.
• Whisk & Spatula: Whisk for combining, spatula for folding (and scraping every last bit of batter).
• Measuring Cups & Spoons: Precision matters for baking—especially with spices and leaveners.
• Small Bowl: For the cinnamon swirl filling.
• Hand Mixer (Optional): Makes the glaze silky smooth, but a whisk and some elbow grease work too.
• Wire Cooling Rack: Speeds up cooling so you can glaze sooner (trust me, waiting is tough!)
• Muffin Liners or Cooking Spray: For easy cleanup and release.

If you’re missing a muffin tin, you can bake these as mini loaves—just adjust the time. I’ve used silicone liners for years—they never stick and are a breeze to clean. For budget-friendly options, dollar store measuring sets and basic metal pans work perfectly well. Just avoid super thin pans—they sometimes burn the bottoms.

Maintenance tip: If using a nonstick pan, don’t scrub too hard—gentle cleaning keeps it truly nonstick longer. If you’re a muffin fiend, investing in a heavy-duty pan pays off over time!

Preparation Method

Ready to bake up a batch of Pumpkin Cinnamon Roll Muffins with Maple Cream Cheese Glaze? Here’s how to get perfect results every time (and avoid the classic muffin mishaps). Let’s do this!

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
2. Make the Muffin Batter:
   • In a large mixing bowl, whisk together 1 3/4 cups (220g) flour, 2/3 cup (135g) sugar, 1/3 cup (65g) brown sugar, 2 tsp pumpkin pie spice, 1 tsp cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Make sure all dry ingredients are evenly combined (no clumps of baking powder hiding!).
   • In a separate bowl, mix 1 cup (210g) pumpkin puree, 2 eggs, 1/2 cup (120ml) oil, 1/4 cup (60ml) milk, and 1 tsp vanilla. Whisk until smooth and creamy.
   • Pour wet ingredients into dry. Gently fold with a spatula until just combined—don’t overmix or the muffins can get tough. Batter should be thick but scoopable.
3. Prepare the Cinnamon Swirl:
   • In a small bowl, stir together 1/4 cup (55g) melted butter, 1/4 cup (50g) brown sugar, and 1 1/2 tsp cinnamon. The mixture should be syrupy and rich.
4. Fill the Muffin Cups:
   • Spoon about 2 tbsp of pumpkin batter into each muffin cup.
   • Add 1 tsp of cinnamon swirl filling on top. Use a toothpick or knife to gently swirl the filling into the batter (don’t overdo it—rustic swirls are best!).
   • Spoon another 1 tbsp of batter over each, then top with another small swirl of cinnamon filling if you like extra gooeyness.
5. Bake:
   • Place muffin tin in the oven and bake for 22–26 minutes. Muffins should be golden, set in the center, and a toothpick inserted comes out with just a few moist crumbs (not wet batter).
   • If tops are browning too fast, tent loosely with foil for the last 5 minutes.
6. Cool:
   • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. (Don’t glaze while hot—they’ll absorb it!)
7. Make the Maple Cream Cheese Glaze:
   • In a medium bowl, beat together 3 oz (85g) cream cheese, 2 tbsp butter, and 1 cup (120g) powdered sugar until smooth.
   • Add 2 tbsp maple syrup, 1/2 tsp vanilla, and 1–2 tbsp milk. Mix until glaze is thick but drizzle-able. If too stiff, add a few drops of milk; if too thin, sift in more sugar.
8. Glaze and Serve:
   • Once muffins are cool, drizzle glaze over tops using a spoon or zip-top bag with the corner snipped.
   • Let glaze set for 10 minutes before serving (if you can wait!).

Prep Notes: Batter can be made ahead and refrigerated overnight. For troubleshooting, if muffins sink, it’s likely overmixing or old baking powder. If glaze melts off, muffins were too warm—patience pays off! I always check for doneness at 20 minutes—ovens can be quirky.

The swirl doesn’t have to be perfect—imperfections just mean more gooey pockets. You’ll smell the cinnamon as they bake, and the muffins should feel springy to the touch when done. Honestly, even slightly underbaked is better than dry!

Cooking Tips & Techniques

Baking these Pumpkin Cinnamon Roll Muffins is pretty straightforward, but a few pro tips make all the difference. Here’s what I’ve learned after a dozen batches (and a couple fails):

• Room Temperature Ingredients: Bringing eggs and cream cheese up to room temp helps everything mix smoother. Cold eggs can make the batter lumpy (been there, done that).
• Don’t Overmix: Muffin batter should be just combined. Overmixing leads to dense, chewy muffins instead of fluffy ones.
• Cinnamon Swirl Placement: For an ooey-gooey center, swirl the filling gently and don’t push it all to the edges. The middle is where the magic happens.
• Baking Time: Ovens vary. Start checking around 22 minutes. If you poke with a toothpick and get wet batter, give it 2–3 more minutes. If you wait too long, they’ll dry out.
• Glaze Consistency: For thick, pretty drizzles, the glaze should slowly fall off a spoon. If it’s too runny, add more sugar. If too thick, a splash of milk fixes it.
• Multitasking: Mix the glaze while muffins cool—no wasted time, and it helps with your urge to eat them right away!
• Batch Baking: These freeze well, so double the recipe and stash extras for later. Just don’t glaze before freezing.

I’ve forgotten the swirl before (oops)—but just sprinkle cinnamon sugar on top and bake. It’s still good! If you want a bakery-style dome, fill each muffin cup nearly to the top. For even baking, rotate the pan halfway through. Cooking is meant to be fun, so don’t stress over perfection—these muffins always turn out delicious, even if they look a bit rustic.

Variations & Adaptations

Want to put your own spin on these Pumpkin Cinnamon Roll Muffins? Here are some of my favorite ways to mix things up, plus tips for adapting them to different diets and tastes:

• Gluten-Free: Swap the all-purpose flour for a gluten-free blend (Bob’s Red Mill 1-to-1 works great). Just keep an eye on baking time—GF muffins sometimes bake a little quicker.
• Vegan: Use plant-based milk, coconut oil or vegan butter, and a flaxseed “egg” (1 tbsp ground flax + 2.5 tbsp water, let sit 5 min). Vegan cream cheese and butter for the glaze will work—the flavor’s still amazing!
• Nutty Twist: Fold 1/2 cup chopped pecans or walnuts into the batter or sprinkle on top before baking. Adds crunch and even more autumn flavor.
• Chocolate Lovers: Stir in 1/2 cup mini chocolate chips to the batter for pumpkin chocolate chip cinnamon roll muffins. Trust me, it’s decadent!
• Spice It Up: Add a pinch of cardamom or clove for a deeper spice blend. Or swap maple syrup for honey in the glaze if you like it a bit lighter.
• Cooking Methods: No muffin tin? Bake as a loaf (40–50 minutes at 350°F/175°C) or in mini muffin trays for bite-size treats (reduce baking time to 12–15 minutes).
• Allergen Substitutions: For nut allergies, skip the nuts. Dairy allergies? Use vegan substitutes for milk, butter, and cream cheese.

My personal favorite? Adding a handful of dried cranberries—it gives a tart pop that’s awesome with the sweet glaze. Don’t be afraid to try your own twist—sometimes the “mistake” batch ends up being the crowd favorite!

Serving & Storage Suggestions

I love serving these Pumpkin Cinnamon Roll Muffins warm, right after glazing. The glaze melts slightly and soaks into the muffin tops—pure magic! If you want a little extra pizzazz for brunch, sprinkle with chopped pecans or a tiny dusting of cinnamon before serving.

• Serving Temperature: Best enjoyed slightly warm, but also delicious at room temp. If you’re prepping ahead, reheat in the microwave for 10–15 seconds.
• Presentation: Stack muffins on a rustic wooden board or a pretty cake stand for a cozy autumn vibe. Pair with hot coffee or spiced chai—so good!
• Complementary Dishes: These muffins go well alongside fresh fruit, a yogurt parfait, or a savory egg scramble for a balanced brunch.
• Storage: Store glazed muffins in an airtight container in the fridge for up to 4 days. Unglazed muffins can be frozen up to 2 months—just thaw and glaze before serving.
• Reheating: Microwave for a few seconds or warm in a low oven. Glaze may soften, but flavor stays intact.
• Flavor Development: Muffins taste even better the next day—the spices deepen, and moisture levels settle. The glaze does soften, but that’s part of the charm!

If you’re planning to freeze, wrap each muffin in plastic wrap before placing in a zip-top bag. When the craving hits, just thaw and drizzle with fresh glaze—easy peasy!

Nutritional Information & Benefits

These Pumpkin Cinnamon Roll Muffins pack a punch of flavor with a bit less sugar than traditional cinnamon rolls. Here’s a quick look at the nutrition stats (per muffin, glazed):

• Calories: ~220
• Fat: 8g
• Carbs: 34g
• Protein: 3g
• Fiber: 2g

Health Benefits: Pumpkin puree adds vitamin A and fiber, making these muffins a bit more nourishing than your average sweet treat. Cinnamon may help with blood sugar regulation, and maple syrup is less processed than white sugar (though still a treat!).

Dietary Considerations: Easily adaptable for gluten-free, vegan, or nut-free diets. Contains dairy (cream cheese, butter), eggs, and wheat. For allergies, swap dairy for plant-based alternatives and flour for GF blends.

Honestly, I love that these muffins offer a little extra fiber and vitamins thanks to the pumpkin. They’re still a treat, but feel-good enough for breakfast or snack time!

Conclusion

If you’re searching for a cozy, crowd-pleasing fall bake, these Pumpkin Cinnamon Roll Muffins with Maple Cream Cheese Glaze are it. They’re easy, quick, and bursting with those classic autumn flavors. Plus, they come together with minimal fuss—no yeast, no kneading, just mix, swirl, and bake.

I love making these when I want something special but don’t have hours to spare. The gooey cinnamon filling and sweet maple glaze make every muffin feel a bit indulgent. Honestly, nothing beats the smell of these baking on a chilly morning!

Give them a try, and make them your own—swap in chocolate chips, add nuts, or go gluten-free. I’d love to hear how you adapt them for your family! Drop your comments, share your photos, and let’s swap muffin tips. Happy baking (and even happier eating)!

FAQs

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

It’s best to use pure pumpkin puree. Pumpkin pie filling contains extra sugar and spices, which can throw off the muffin’s texture and flavor.

How do I make these muffins gluten-free?

Swap the all-purpose flour for your favorite gluten-free baking blend. I like Bob’s Red Mill 1-to-1—no need to change anything else in the recipe.

Can I freeze Pumpkin Cinnamon Roll Muffins?

Absolutely! Freeze unglazed muffins in a zip-top bag for up to 2 months. Thaw, then glaze before serving for best results.

What if I don’t have maple syrup for the glaze?

You can swap maple syrup for honey or a dash of vanilla. The flavor will change a bit, but the glaze will still be delicious.

How do I keep muffins moist?

Don’t overbake—check around 22 minutes. Storing muffins in an airtight container also helps retain moisture. Adding a slice of bread to the container keeps them extra soft!

Pumpkin Cinnamon Roll Muffins – Easy Fall Treat with Maple Cream Cheese Glaze

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• Author: Savannah Collins
• Total Time: 40 minutes
• Yield: 12 muffins 1x

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Description

These Pumpkin Cinnamon Roll Muffins combine the cozy flavors of pumpkin spice and cinnamon rolls in a quick, fuss-free muffin. Finished with a sweet maple cream cheese glaze, they’re perfect for fall breakfasts, brunches, or snacks.

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Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour, sifted
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup vegetable oil (or melted butter)
• 1/4 cup milk (dairy or plant-based)
• 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• For the Cinnamon Swirl Filling:
• 1/4 cup unsalted butter, melted
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• For the Maple Cream Cheese Glaze:
• 3 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar, sifted
• 2 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons milk, as needed for drizzling consistency

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
3. In a separate bowl, mix pumpkin puree, eggs, oil, milk, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
5. Prepare the cinnamon swirl filling by stirring together melted butter, brown sugar, and cinnamon in a small bowl.
6. Spoon about 2 tablespoons of muffin batter into each muffin cup.
7. Add 1 teaspoon of cinnamon swirl filling on top. Use a toothpick or knife to gently swirl the filling into the batter.
8. Spoon another 1 tablespoon of batter over each muffin, and top with another small swirl of cinnamon filling if desired.
9. Bake for 22–26 minutes, until muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs.
10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
11. Make the glaze: In a medium bowl, beat together cream cheese, butter, and powdered sugar until smooth. Add maple syrup, vanilla, and milk; mix until glaze is thick but drizzle-able.
12. Once muffins are cool, drizzle glaze over tops using a spoon or zip-top bag with the corner snipped.
13. Let glaze set for 10 minutes before serving.

Notes

For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free blend. Vegan adaptations include plant-based milk, vegan butter, and flaxseed egg. Muffins freeze well unglazed; thaw and glaze before serving. Do not overmix batter for best texture. Room temperature eggs and cream cheese help with smooth mixing. Muffins taste even better the next day as flavors deepen.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 220
• Sugar: 20
• Sodium: 180
• Fat: 8
• Saturated Fat: 3
• Carbohydrates: 34
• Fiber: 2
• Protein: 3

Keywords: pumpkin muffins, cinnamon roll muffins, fall baking, maple glaze, easy breakfast, brunch, autumn treats