Can I make pumpkin cinnamon roll muffins ahead of time?

Yes, bake them the night before and store in an airtight container. Add glaze just before serving for the best look and flavor. Pumpkin cinnamon roll muffins stay soft overnight and taste freshly baked when warmed slightly.

Can I freeze pumpkin cinnamon roll muffins?

Definitely. Wrap each muffin in plastic, place in a freezer bag, and store for up to two months. Thaw overnight or warm briefly in the oven. The cinnamon swirl holds its flavor, making pumpkin cinnamon roll muffins ideal for freezing.

How do I keep them soft and moist?

Store muffins in a sealed container with a slice of bread inside. The bread absorbs air and prevents dryness. Pumpkin cinnamon roll muffins will stay soft for three days this way, still tender and fragrant.

Can I make them gluten-free?

Yes. Substitute a reliable 1:1 gluten-free flour blend. Add an extra tablespoon of pumpkin purée if the batter seems dry. Pumpkin cinnamon roll muffins adapt well and remain fluffy with this change.

What’s the best drink pairing?

I love them with chai tea or hibiscus tea for a balance of spice and tartness. For coffee lovers, a latte complements the glaze beautifully. However you pair them, pumpkin cinnamon roll muffins feel like the perfect companion to a cozy sip.

Pumpkin Cinnamon Roll Muffins – Fluffy Fall Recipe

Ingredients

For the muffins

• 180 ml warm milk (about body temperature)

• 7 g instant yeast

• 60 g granulated sugar

• 120 g pumpkin purée (well-drained if watery)

• 1 large egg (room temperature)

• 60 g unsalted butter, melted and slightly cooled

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/2 tsp fine salt

• 360–390 g all-purpose flour

For the cinnamon swirl

• 70 g brown sugar

• 1 tsp ground cinnamon

• 30 g unsalted butter, melted

Optional streusel topping

• 40 g all-purpose flour

• 30 g granulated sugar

• 1/2 tsp ground cinnamon

• 30 g cold unsalted butter, cubed

For the glaze

• 120 g powdered sugar

• 1–2 tbsp milk (as needed)

• 1/2 tsp vanilla extract

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Instructions

Make the quick dough (10 min): In a bowl, whisk warm milk, instant yeast, and sugar. Add pumpkin purée, egg, melted butter, cinnamon, nutmeg, ginger, and salt. Stir in 360–390 g flour until a soft, slightly sticky dough forms that pulls from the bowl. Rest 10 minutes.
Prep the swirl (2 min): Mix brown sugar, cinnamon, and melted butter into a thick paste. If using streusel, rub flour, sugar, cinnamon, and cold butter together until sandy.
Fill & swirl: Line a 12-cup muffin pan. Spoon 1 tbsp dough into each cup, add 1 tsp cinnamon swirl, then cover with more dough (about 2/3 full). Drag a toothpick in an “S” to create visible spirals. Sprinkle streusel on top if using.
Bake (18–20 min): Bake at 190°C / 375°F until golden and springy. Center should read ~94°C / 200°F if using a thermometer. Cool 10 minutes in the pan.
Glaze & serve: Whisk powdered sugar, milk, and vanilla to a pourable glaze. Drizzle over warm muffins. Serve plain or with fruit and coffee. Store airtight 3 days; freeze up to 2 months (unglazed).

Notes

Tip: Pat pumpkin purée dry with paper towels if watery; clean swirls bake better.

Gluten-free: Use a 1:1 gluten-free flour blend; add 1 tbsp extra pumpkin if batter seems dry.

Make-ahead: Bake at night, glaze before serving. Rewarm briefly for fresh-from-oven vibe.

Pairing: Try with hibiscus tea for a bright, tart contrast to the sweet glaze.

Food safety: Cool 10 minutes so steam redistributes and crumb sets before glazing.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 260
Sugar: 15g
Sodium: 190mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg