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Pumpkin Spice Cinnamon Roll Muffins

Pumpkin spice cinnamon roll muffins with a marbled cinnamon-butter swirl baked into tender, grab-and-go muffin tops. Finished with a quick powdered sugar glaze, these are made ahead-friendly and taste like a warm cinnamon roll.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 2 tsp pumpkin pie spice
Muffin batter
  • 0.5 cup pumpkin puree
  • 0.5 cup milk
  • 0.33 cup vegetable oil
  • 2 large eggs
  • 0.75 cup granulated sugar
Cinnamon swirl
  • 0.33 cup brown sugar
  • 1 tbsp cinnamon
  • 3 tbsp melted butter for swirl
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk for glaze

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and line a muffin tin with liners, leaving the cups ready for batter.
Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, and pumpkin pie spice together until evenly combined and no dry streaks remain.
Make batter
  1. Beat pumpkin puree, milk, vegetable oil, large eggs, and granulated sugar until smooth, glossy, and fully incorporated.
  2. Fold the wet mixture into the dry ingredients just until combined, scraping the sides to avoid pockets of flour.
Add first layer of batter
  1. Divide half the batter among muffin cups, filling each about halfway.
Create cinnamon swirl
  1. Mix brown sugar, cinnamon, and melted butter into a thick, spreadable mixture.
  2. Spoon a small amount of the cinnamon mixture into the center of each cup, then swirl it gently into the batter with a spoon to create a marbled pattern.
Top and swirl
  1. Top with remaining batter, filling the cups to about three-quarters full.
  2. Swirl again with a toothpick, dragging through the center lightly to keep the ribbon pattern visible.
Bake
  1. Bake 18-20 minutes until a toothpick comes out clean, with lightly domed tops.
Glaze
  1. Whisk powdered sugar with milk until smooth and pourable, then drizzle over warm muffins while the tops are still slightly hot.

Notes

Pro tip: swirl gently with a toothpick to create a marbled pattern—overmixing will muddy the ribbons. Store muffins in an airtight container in the fridge for up to 4 days; rewarm briefly in the microwave. Freezer yes: freeze cooled muffins (un-glazed if possible) up to 2 months and thaw overnight, then glaze. For a less-sweet option, use half granulated sugar and reduce glaze milk slightly to keep it thick.