Pumpkin Cinnamon Muffins with Swirl and Easy Glaze

I first made these pumpkin cinnamon muffins on a chilly Sunday morning when I wanted the cozy indulgence of a cinnamon roll—without waiting for dough to rise. Something about the scent of cinnamon and pumpkin together makes any kitchen feel like fall, and these muffins deliver that nostalgic comfort in a fraction of the time. The result was warm, soft, spice-kissed muffins with gooey cinnamon swirls and just enough glaze to feel special. Now, they’re a seasonal staple in my kitchen.

If you love cinnamon rolls but need something quicker, or if you’re craving pumpkin without the usual pie, these pumpkin cinnamon muffins are for you. They’re easy to make, incredibly moist, and packed with flavor. You don’t need yeast, a stand mixer, or even much time—just one bowl, a swirl, and a simple glaze to finish things off.

Recipe Overview & Why You’ll Love It

These pumpkin cinnamon muffins bring all the comfort of a classic cinnamon roll into a tender, spiced muffin form—fast, fluffy, and full of fall flavor.

You get the moist texture of pumpkin bread, the buttery ribbons of cinnamon sugar baked right in, and a sweet cream cheese glaze to tie it all together. They bake in under 30 minutes, smell incredible, and strike that rare balance of feeling both homemade and bakery-worthy. Plus, the swirl method ensures each bite has a little pocket of gooey cinnamon goodness.

Whether you’re feeding a brunch crowd or stocking your freezer for cozy mornings, these muffins fit the bill.

Ingredients & Substitutions

Each part of these pumpkin cinnamon muffins has a purpose—from moisture to lift to flavor depth. Here’s what you’ll need, plus smart swaps.

Muffin Batter (Wet + Dry)

• 1 cup canned pumpkin purée (not pumpkin pie filling)
• ½ cup melted butter (or substitute with vegetable oil for dairy-free)
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Substitution tips:

• Replace butter with refined coconut oil for a neutral dairy-free option.
• Use part whole-wheat flour (up to 50%) for a heartier texture.
• Try light brown sugar in the batter for deeper caramel notes.
• Add ¼ teaspoon nutmeg or ⅛ teaspoon ground cloves for more complex spice.

Cinnamon Swirl

• ¼ cup melted butter
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon

Variations:

• Stir in ¼ cup finely chopped pecans or walnuts.
• Add a small pinch of cayenne or black pepper for a warm kick.

Cream Cheese Glaze

• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 2–3 tablespoons milk (adjust for consistency)

Dairy-free version: Use non-dairy milk and skip cream cheese altogether—just whisk powdered sugar, milk, and vanilla for a simple glaze.

Equipment You’ll Need

These muffins require minimal gear, but a few essentials will make the process smoother:

• Standard 12-cup muffin tin
• Paper muffin liners or nonstick spray
• Two medium mixing bowls
• Whisk and rubber spatula
• Small bowl for the swirl mixture
• Toothpick or skewer (for swirling)
• Wire rack for cooling

Alternatives: Use silicone muffin liners to avoid sticking, or grease your pan thoroughly with butter or oil.

Step-by-Step Instructions

These pumpkin cinnamon muffins come together in about 35 minutes from start to finish, including cooling time. Here’s how to make them perfectly.

Step 1 – Prep Oven and Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or coat with nonstick spray.

Step 2 – Mix the Wet Ingredients

In a medium bowl, whisk together:

• 1 cup pumpkin purée
• ½ cup melted butter
• ¾ cup sugar
• 1 large egg
• 1 teaspoon vanilla extract

Whisk until smooth and cohesive.

Step 3 – Combine Dry Ingredients

In another bowl, whisk:

• 1½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon

Ensure no clumps remain in the flour mixture.

Step 4 – Fold Dry into Wet

Add dry ingredients to wet and gently fold with a spatula just until combined. Do not overmix. The batter will be thick and soft.

Look for: No visible streaks of flour, but avoid beating the batter smooth.

Step 5 – Prepare the Cinnamon Swirl

In a small bowl, stir together:

• ¼ cup melted butter
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon

It should form a thick, pourable paste.

Step 6 – Assemble the Muffins

• Fill each muffin cup halfway with batter.
• Spoon 1 teaspoon of cinnamon swirl on top of each.
• Add more batter until cups are about ¾ full.
• Lightly swirl the batter with a toothpick—1–2 figure-eights only.

Step 7 – Bake

Bake for 20–25 minutes at 350°F (175°C), or until the tops are puffed and lightly golden. A toothpick inserted in the center should come out clean or with moist crumbs.

Step 8 – Glaze

While muffins cool for 10–15 minutes, make the glaze:

• Whisk together ½ cup powdered sugar, ½ teaspoon vanilla, and 2–3 tablespoons milk until smooth.

Drizzle over muffins once they’re warm but not hot.

Why This Recipe Works

These pumpkin cinnamon muffins rely on a few key techniques to deliver the perfect texture and flavor.

• Pumpkin purée provides moisture and density without extra fat.
• Baking soda and baking powder work together for a soft rise and domed tops.
• Folding the batter prevents gluten overdevelopment, keeping the crumb tender.
• The cinnamon swirl is layered—not mixed in—so it stays distinct during baking.
• The glaze adds just the right contrast without overpowering the muffin.

You avoid the complexity of yeast while still getting the warmth and flavor of cinnamon rolls—muffin-style.

Pro Tips & Variations

Take your pumpkin cinnamon muffins to the next level with these ideas:

• Add 1 tablespoon maple syrup to the batter for richer sweetness.
• Swirl in a teaspoon of apple butter or pumpkin butter instead of cinnamon sugar.
• Top muffins with crushed candied pecans after glazing.
• For mini muffins, reduce baking time to 12–14 minutes.
• Want a loaf instead? Bake in an 8×8-inch pan for about 35 minutes and check doneness with a toothpick.

These muffins also double beautifully—just use two tins or bake in batches.

Make-Ahead, Storage & Freezing

Fresh from the oven is always best, but these muffins store and freeze well.

• Store at room temperature in an airtight container for up to 2 days.
• For longer storage, refrigerate for up to 5 days.
• To freeze: Wrap unfrosted muffins tightly in plastic and place in a freezer-safe bag. Freeze for up to 2 months.
• Thaw overnight in the fridge or at room temperature for a few hours.
• Reheat in a microwave for 10 seconds or in a 325°F (160°C) oven for 5 minutes.
• Glaze only after thawing and reheating to maintain texture.

Serving Suggestions & Pairings

Pumpkin cinnamon muffins are flexible enough for weekday breakfast or holiday brunch.

• Pair with a hot mug of chai tea, apple cider, or strong black coffee.
• Serve alongside scrambled eggs or Greek yogurt for a balanced breakfast.
• Add them to a seasonal brunch spread with quiche and fruit.
• Dust with extra cinnamon or top with whipped cream for dessert-style serving.

Dietary Notes & Allergen Considerations

These pumpkin cinnamon muffins are naturally nut-free and can easily be adapted:

• Gluten-Free: Use a 1:1 gluten-free baking blend and confirm your leavening agents are gluten-free.
• Dairy-Free: Swap butter for vegetable or coconut oil; use plant milk and a simple powdered sugar glaze.
• Egg-Free (experimental): Replace the egg with a flax egg (1 tablespoon flaxseed + 3 tablespoons water, rested for 5 minutes).

Avoid using pumpkin pie filling—it includes sugar and spices that can throw off the flavor and moisture balance.

Troubleshooting & Common Mistakes

• Dry Muffins? Likely overbaked. Start checking at 20 minutes.
• Dense Texture? Probably overmixed. Fold gently just until combined.
• Swirl Vanished? Over-swirling blends the layers—just 2–3 quick swirls is enough.
• Sunken Centers? Oven may not be hot enough; always preheat fully.
• Glaze Sliding Off? Muffins were too hot—let cool slightly before drizzling.

Nutritional Information (per muffin, estimated)

• Serving Size: 1 muffin
• Calories: 230
• Sugar: 16g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

FAQs

Conclusion

These pumpkin cinnamon muffins bring everything you love about fall into a single, satisfying bite. They’re rich without being heavy, sweet without being cloying, and simple without sacrificing flavor.

Whether you serve them warm with coffee, tuck them into lunchboxes, or freeze a batch for later, these muffins are sure to become a seasonal favorite. Give them a try—and don’t be surprised if they find a permanent spot in your baking rotation.

More Tasty Ideas

• Soft Pumpkin Cookies with Cream Cheese Frosting: These pillowy pumpkin cookies deliver a melt-in-your-mouth texture with a sweet and tangy cream cheese frosting, making them an ideal companion to pumpkin cinnamon muffins for any fall dessert spread.
• Maple Cinnamon Cookies with White Chocolate: Packed with warm cinnamon and rich maple flavor, these cookies offer a sweet and cozy experience with hints of white chocolate that echo the comforting notes of spiced muffins.
• Pumpkin Layer Cake: This layered pumpkin cake delivers bold autumn flavor in every bite, topped with luscious frosting and spices that align perfectly with the essence of pumpkin cinnamon muffins.

Pumpkin Cinnamon Muffins That Swirl the Best of Fall Into Every Bite

Print Recipe

These pumpkin cinnamon muffins combine the moist, spiced flavor of pumpkin bread with the gooey swirl of a cinnamon roll, topped with a creamy glaze. They’re quick to make, deeply comforting, and perfect for fall mornings or holiday brunches.

• Author: Benchi
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup canned pumpkin purée
• 1/2 cup melted butter (or vegetable oil)
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup melted butter (for swirl)
• 1/4 cup brown sugar (for swirl)
• 1 teaspoon ground cinnamon (for swirl)
• 1/2 cup powdered sugar (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)
• 2–3 tablespoons milk (for glaze)

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or spray with nonstick spray.
2. In a bowl, whisk together pumpkin purée, melted butter, sugar, egg, and vanilla until smooth.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
4. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
5. In a small bowl, mix 1/4 cup melted butter, 1/4 cup brown sugar, and 1 teaspoon cinnamon for the swirl.
6. Fill each muffin cup halfway with batter, add a spoonful of cinnamon swirl, then top with remaining batter. Swirl lightly with a toothpick.
7. Bake for 25 minutes or until a toothpick inserted comes out clean and tops are golden.
8. While muffins cool slightly, whisk together powdered sugar, vanilla, and milk for the glaze.
9. Drizzle glaze over slightly cooled muffins before serving.

Notes

• Add a pinch of nutmeg or cloves to the batter for more fall spice.
• Mix chopped pecans or walnuts into the swirl for added crunch.
• Use whole-wheat flour for a nuttier, heartier texture.
• Freeze muffins unfrosted; glaze after reheating.