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Pumpkin Spice Cinnamon Roll Muffins

Pumpkin spice cinnamon roll muffins with a cinnamon-sugar swirl ribbon baked into a soft, tender muffin crumb. Each muffin gets a quick icing drizzle for a glossy finish with a visible spiral of cinnamon.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
Muffin base
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs Use large eggs.
  • 0.75 cup granulated sugar
Cinnamon sugar swirl
  • 0.33 cup brown sugar For the swirl.
  • 1 tbsp cinnamon For the swirl.
Icing
  • 1 cup powdered sugar For icing.
  • 2 tbsp milk For icing.

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, and cinnamon together until evenly combined, about 30 seconds, so there are no visible baking powder clumps.
Mix wet ingredients
  1. Beat pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth, about 1 minute, then combine with the dry ingredients and fold just until incorporated.
Make the cinnamon sugar swirl
  1. Mix brown sugar and cinnamon for the swirl in a small bowl until the mixture looks evenly speckled.
Assemble muffins
  1. Divide half the batter among a lined muffin tin and sprinkle the cinnamon sugar swirl over the tops in an even layer.
  2. Top with the remaining batter, distributing it so the liners are filled evenly.
Create the swirl
  1. Swirl gently with a toothpick by dragging it through the batter in 2–3 light passes, keeping the ribbon visible rather than mixing it completely in.
Bake
  1. Bake at 375°F for 18-20 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.
Ice and serve
  1. Whisk powdered sugar with milk until smooth, then drizzle over the cooled muffins for a glossy finish.

Notes

Pro tip: swirl gently so the cinnamon sugar ribbon stays distinct in the baked muffins. Store covered at room temperature for up to 2 days or refrigerate up to 4 days; freeze un-iced muffins for up to 2 months and thaw before icing. For a dairy-free option, use a plant-based milk for the icing while keeping the rest the same.