Easy Pumpkin Cinnamon Roll Muffins Recipe

The scent hits first warm cinnamon, earthy pumpkin, and a hint of butter to seal the deal. These pumpkin cinnamon roll muffins don’t rely on shortcuts or canned dough. Instead, they’re hand-rolled, from-scratch treats with soft, golden layers and a spiced filling that tastes like fall in every bite. They take a little more time than store-bought versions, but the payoff is real. You get rich flavor, better texture, and a muffin that feels made for cozy mornings and second servings.

Why You’ll Want to Make pumpkin cinnamon roll muffins

• You’re making real dough No shortcuts, no cans. Just a soft, pillowy texture you can’t fake.
• The filling is balanced, not too sweet Pumpkin puree, warm spices, and just enough brown sugar to caramelize slightly at the edges.
• They hold their shape No collapsing, no sinking. These rise well and stay tender.
• They’re just showy enough You don’t need a piping bag or a stand mixer. But they’ll still look impressive on any table.
• They bake evenly Every muffin gets a golden top, gooey center, and crisp swirl without undercooked spots or dryness.

Ingredients You’ll Need for pumpkin cinnamon roll muffins

Here’s everything that goes into these muffins, broken down by part of the recipe. No tricky items just solid ingredients that give real results.

For the Filling

• ½ cup pumpkin purée Use plain canned pumpkin, not the sweetened pie mix. The thicker, the better.
• ½ cup light brown sugar, packed Measure it tightly for accuracy. It adds sweetness and moisture.
• ⅓ cup melted salted butter Salted works better here; it cuts through the sweetness.
• 1 tablespoon pumpkin spice If you’ve got your own mix, great. If not, a store-bought blend is fine.
• 2 teaspoons cinnamon Adds a warm, familiar kick that stands out.
• 1 teaspoon allspice Optional, but it gives the filling an edge that keeps it interesting.

For the Dough

• 3 cans (8 oz. each) Hawaiian crescent rolls These are slightly sweeter than the original kind, which plays well with the pumpkin filling.
• ¼ cup all-purpose flour Just for the countertop. Keeps things from sticking while you work.

For the Topping

• ½ cup light brown sugar Used again here for that sweet, slightly crunchy top.
• ½ cup chopped pecans (optional)Toast them first if you want extra flavor, or leave them out if needed.

For the Glaze

• ½ cup powdered sugar Sift it if it looks lumpy.
• 2 tablespoons whole milk Add more or less depending on how thick you want the drizzle.
  

Substitutions & Tips

• No crescent dough? Puff pastry works in a pinch just roll it thinner and reduce the bake time a little.
• Dairy-free? Use vegan butter and a non-dairy milk like almond or oat.
• Going gluten-free? Try a certified GF crescent dough if you can find one. Add a bit more flour on the counter when rolling.
• No nuts? Totally fine to skip the pecans the topping holds its own without them.
• Looking for a stronger pumpkin flavor? Swap purée for pumpkin butter and adjust the sugar slightly if it’s sweetened.

How to Make pumpkin cinnamon roll muffins

These muffins aren’t complicated—but the way you handle the dough and filling matters. Here’s how to pull it off without fuss:

1. Heat the oven and prep your tin
Set your oven to 350°F. Lightly coat a muffin tin with nonstick spray, making sure to get into the corners. You’ll need all 12 cups.

2. Combine your filling
In a bowl, mix:

• ½ cup pumpkin purée
• ½ cup packed brown sugar
• ⅓ cup melted salted butter
• 1 tablespoon pumpkin spice
• 2 teaspoons cinnamon
• 1 teaspoon allspice (optional)

Stir until the mixture is smooth and thick, like a spread.

3. Roll the dough
Dust your counter with flour. Open one can of dough and gently lay it flat. Pinch the seams closed to form a single rectangle.
Use a rolling pin to flatten it slightly don’t press hard. You want it even, not paper-thin.

4. Spread and roll
Scoop a third of the filling onto the dough. Use the back of a spoon to spread it from edge to edge.
Roll it up from the long side. Go slowly. Tighter rolls make better swirls.

5. Slice the roll
Cut the log in half, then slice each piece lengthwise. You’ll end up with four strips showing the swirl.
To avoid mashing the dough, use unflavored dental floss: slide it under the log, cross the ends, and pull tight.

6. Form the muffins
Coil each strip into a spiral and tuck it into the muffin tin. Repeat with the other two cans of dough and filling until you’ve filled all 12 cups.

7. Add the topping
Sprinkle the tops with the rest of the brown sugar. If you’re using pecans, add a small handful to each muffin. Press them down gently so they stay put.

8. Bake
Place the tray on the center rack and bake for 15 to 18 minutes. Look for browned edges and a firm center that springs back when pressed.
Let the muffins sit for 5 minutes before removing them from the pan.

9. Make the glaze
Whisk together:

• ½ cup powdered sugar
• 2 tablespoons milk (or a bit more if needed)

Aim for a pourable glaze that doesn’t run off the spoon too quickly. 

10. Finish and serve
Once the muffins are cool enough to handle, spoon the glaze across the tops. Serve warm or let them cool fully your call.

Pro Tips & Troubleshooting

Even simple recipes can turn out flat if a few small things go sideways. These tips help you get bakery-level results without the guesswork.

Expert Tips for Success

• Keep the dough cold until you roll it. Warm dough sticks, tears easily, and doesn’t hold its shape. Open one can at a time and leave the others in the fridge.
• Don’t overload the filling. It’s tempting, but too much will leak out and make the rolls soggy. Use about one-third of the mix per dough sheet.
• Use floss, not a knife, to cut. It gives you cleaner slices and preserves the swirl. Slide under, cross, pull done.
• Let the muffins cool slightly before glazing. If they’re too hot, the glaze melts off. Wait 10 minutes for the best texture and look.
• Use a cookie sheet under the muffin tin. Just in case anything bubbles over, this keeps your oven clean.

Mistakes to Avoid

• Pressing too hard when rolling. That flattens the dough and forces filling out the sides. Use light, even pressure.
• Skipping the pan spray. Even nonstick tins can grab onto sugary fillings. A quick spray makes release easier.
• Overbaking. These muffins are done when golden on top and just set in the middle. Don’t wait for them to get firm they’ll be dry.
• Forgetting to check the seams. Crescent dough sheets often split during rolling. Patch them before adding the filling or the swirl will fall apart.

Serving, Storage & Variations

These muffins don’t just smell good they stay soft, reheat well, and adapt easily. Whether you’re serving them the same day or planning ahead, here’s how to get the most out of every batch.

How to Serve

• Serve them warm, straight from the tin, with black coffee or chai.
• If it’s for brunch, add a small bowl of crème fraîche or vanilla yogurt on the side.
• Want a quick dessert? Heat one up and top it with a spoonful of ice cream vanilla, maple, or butter pecan works well.
• Hosting a holiday breakfast? Dust lightly with powdered sugar and add orange zest for color and brightness.

Storing Muffins

• On the counter: Keep in a sealed container for up to 48 hours. A paper towel at the bottom helps absorb moisture.
• In the fridge: Good for about 4–5 days, though flavor is best in the first 72 hours.
• Freezing: Wrap each one in parchment or foil, then store in a freezer-safe bag. They’ll hold up for two months. Defrost in the fridge overnight or reheat directly from frozen. 

For best practices on freezing baked goods, see the USDA Freezing and Food Safety Guide.

Also refer to the FoodSafety.gov Cold Storage Chart for exact storage times by category.

Reheating

• In the oven: Place on a tray at 300°F for about 6–8 minutes until warmed through.
• In the microwave: Wrap loosely in a damp paper towel. Heat in 15-second bursts to avoid drying out. For tips on reheating and preserving texture, see Nutrition.gov’s Safe Food Storage.

Variations You Might Like

• Skip the pecans if you’re baking for nut-free folks. The brown sugar topping holds up just fine on its own.
• Use pumpkin butter instead of purée for a stronger flavor just reduce the sugar in the filling slightly.
• Try a vegan version with plant-based butter and oat milk. Make sure your crescent dough is dairy-free.
• Want to make them mini? Cut the rolls into smaller sections and bake in a mini muffin tin. Check for doneness around the 10–12 minute mark.
• Turn it into a loaf by assembling it all in a lined loaf pan instead. You’ll need to increase the bake time and check with a toothpick.

Nutritional Information

Here’s a rough estimate of the nutrition per muffin, based on a batch of 12 made with crescent roll dough, pumpkin puree, and glaze included. Actual values will vary depending on the dough brand, glaze amount, and optional toppings (like pecans).

Nutrient	Per Muffin
Calories	187 kcal
Carbohydrates	28 g
Protein	1 g
Fat	9 g
Saturated Fat	4 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	3 g
Trans Fat	0.2 g
Cholesterol	14 mg
Sodium	49 mg
Potassium	75 mg
Fiber	1 g
Sugar	24 g
Vitamin A	1755 IU
Vitamin C	1 mg
Calcium	31 mg
Iron	1 mg

These muffins are definitely a treat not a protein-packed breakfast. But thanks to the pumpkin, you get a bit of vitamin A, some potassium, and fiber too.

For detailed information on ingredient-specific nutrients, check USDA’s FoodData Central
Or use MyFitnessPal or Cronometer to recalculate if you tweak ingredients.

Conclusion

If you’ve ever felt like cinnamon rolls were more trouble than they’re worth, these muffins might surprise you. They’re simple to make, deeply spiced, and still carry that soft, layered texture you expect from a classic roll without the wait or the yeast. The pumpkin gives them a little weight, a little richness. They’re not just good; they’re satisfying.

I’ve made them for lazy Sundays, chilly mornings, even last-minute get-togethers. Every time, someone asks for the recipe.

Frequently Asked Questions (FAQ)