Name: Pumpkin Cinnamon Roll Muffins Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: ½ cup pumpkin puree; ½ cup light brown sugar (packed); ⅓ cup salted butter (melted); 1 tablespoon pumpkin spice; 2 teaspoons ground cinnamon; 1 teaspoon ground allspice; ¼ cup all-purpose flour (for rolling); 3 (8oz.) cans Hawaiian Crescent Rolls; ½ cup light brown sugar (packed); ½ cup pecan pieces (optional); ½ cup powdered sugar; 2 tablespoons whole milk

If you’re craving a cozy, fall-inspired treat that’s quick to whip up but still feels like a warm hug, you’re going to adore this Pumpkin Cinnamon Roll Muffins Recipe. These muffins combine the best of both worlds—soft, fluffy cinnamon rolls swirled with pumpkin-spiced goodness, all baked into perfectly portable muffins. I absolutely love how this turns out because it’s a breeze to make yet makes your kitchen smell like heaven. Let me walk you through it so you can impress everyone, yourself included!

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Why You’ll Love This Recipe

Super Quick and Easy: From mixing to baking, it takes less than 40 minutes—perfect for any day you want a seasonal treat without the fuss.
Perfect Balance of Flavors: The pumpkin spice and cinnamon play beautifully with the sweet, buttery rolls, creating a delightfully cozy flavor combo.
Great for Sharing or Meal Prep: Muffin form means they’re portable and perfect for breakfast on the go or a sweet snack anytime.
Customizable and Fun: You can easily add pecans or drizzle a simple glaze to amp up the indulgence factor.

The image shows a black metal muffin tray filled with nine cinnamon rolls. Each roll has multiple layers of golden brown dough swirled with deep brown cinnamon filling. The rolls are topped with a light sprinkle of brown sugar and chopped pecans, adding texture. One indentation in the tray holds a small, white metal cup filled with white icing, with a spoon resting inside. The background surface is white marble. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cinnamon Roll Muffins, Pumpkin Muffin Recipes, Fall Breakfast Ideas, Easy Pumpkin Muffins, Cinnamon Roll Muffins

Ingredients You’ll Need

The magic happens when a handful of pantry staples come together—simple ingredients that you might already have but combine for something extraordinary. These flavors work closely to bring out that warm fall feeling without a lot of effort or fuss.

Flat lay of a small white ceramic bowl of bright orange pumpkin puree, a small white bowl filled with light brown packed sugar, a small white bowl with melted golden butter, a small white bowl holding warm brown pumpkin spice, another small white bowl of rich ground cinnamon, a small white bowl with deep brown ground allspice, a small white bowl heaped with fine pale all-purpose flour, three neat crescent roll dough sheets folded softly, a small pile of whole uncracked brown eggs with smooth shells, a small white bowl filled with chopped glossy pecan pieces, a small white bowl holding white powdered sugar, and a small white bowl with creamy whole milk, arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Cinnamon Roll Muffins, Pumpkin Muffin Recipes, Fall Breakfast Ideas, Easy Pumpkin Muffins, Cinnamon Roll Muffins

Pumpkin puree: Use canned pure pumpkin for consistency and that signature autumn flavor.
Light brown sugar: It adds that rich molasses sweetness that pairs so well with pumpkin and cinnamon.
Salted butter: Melted butter is key for richness and moisture in the filling.
Pumpkin spice: A warm blend of cinnamon, nutmeg, ginger, and clove that’s essential for that cozy vibe.
Ground cinnamon: Adds a beautiful, classic cinnamon aroma and taste.
Ground allspice: Just a pinch gives extra depth and warmth.
All-purpose flour: For dusting and preventing sticking when rolling the dough.
Hawaiian Crescent Rolls: The magic shortcut — this dough is pillowy soft and buttery, perfect for spiraled muffins.
Pecan pieces (optional): Adds a delightful crunch on top, but you can skip or substitute if you prefer.
Powdered sugar and whole milk: To whip up that irresistible, simple glaze drizzle.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Pumpkin Cinnamon Roll Muffins Recipe is how easily it can be tweaked to fit your tastes or dietary needs. Feel free to experiment—you’ll enjoy making it your own!

Nut-Free Version: I often skip the pecans and swap in toasted coconut flakes for a different kind of crunch that’s just as delicious.
Dairy-Free Option: Substitute the melted butter with coconut oil and use a dairy-free crescent roll dough if you can find it—you still get that cozy flavor with less dairy.
Spice it Up: When I want a bit more kick, I add a dash of ground ginger or cloves to the pumpkin mixture to deepen the warmth.
Sweet Glaze Alternatives: Try cream cheese frosting or a maple glaze instead of the powdered sugar drizzle for a special treat that’s lovely for brunch.

How to Make Pumpkin Cinnamon Roll Muffins Recipe

Step 1: Mix Your Pumpkin Spice Filling

Start by combining pumpkin puree, half of the brown sugar, melted butter, pumpkin spice, cinnamon, and allspice in a medium bowl. This mixture is your flavorful spread that brings everything together. I like to give it a good stir until it’s smooth and fragrant—this way, every bite of your muffin will be packed with warm, spiced goodness.

Step 2: Prep Your Dough for Rolling

Dust your countertop lightly with flour to prevent sticking. Then, open one can of Hawaiian Crescent Rolls and press all the seams together to create a flat sheet of dough. Use a rolling pin to roll it out gently so it’s thin but not torn. I discovered this trick after a few sticky messes—it helps everything roll up more evenly and prevents the dough from curling back on itself.

Step 3: Spread, Roll, and Slice

Spread a third of your pumpkin filling evenly across the rolled dough. Next, roll the dough up tightly from the long edge into a log. This is where the magic swirl starts to form! Cut the log in half, then cut each half lengthwise so you can see all those beautiful layers. Now, roll up each piece like a cinnamon roll, positioning the spiral on the outside.

Step 4: Arrange in Muffin Tin and Add Toppings

Grease your muffin tin well with nonstick spray (this is important so the muffins come out cleanly). Place each rolled-up piece into a muffin cup. Repeat these steps with the remaining cans of dough and filling. Once all your muffins are snugly in the pan, sprinkle the tops with the remaining brown sugar and pecans if you’re using them. This gives a lovely sweet, crunchy finish after baking.

Step 5: Bake and Glaze

Bake your muffins at 350°F for about 15 to 18 minutes, until they’re golden brown and baked through. Let them cool a bit before drizzling with the simple glaze made from powdered sugar and milk. I like to whisk it until it’s smooth and then drizzle freely—the glaze adds just the right amount of sweetness and shine.

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Pro Tips for Making Pumpkin Cinnamon Roll Muffins Recipe

Don’t Skip the Flour Dusting: It keeps the dough from sticking and tearing, which means a prettier swirl and easier rolling.
Roll Tightly but Gently: Rolling too tight can squeeze out the filling, but too loose makes your shape fall apart—aim for snug without squashing.
Watch Your Bake Time: Because these muffins are thin, they bake fast—start checking at 15 minutes to avoid drying out.
Glaze While Warm: The glaze melts slightly on warm muffins and seeps into the layers beautifully, boosting flavor and moisture.

How to Serve Pumpkin Cinnamon Roll Muffins Recipe

A single cinnamon roll sits in the center of a round white plate with a thin gold rim, placed on a white marbled surface. The cinnamon roll has multiple visible swirls of light golden dough and dark brown cinnamon filling, creating a spiral pattern from the base to the top. On the top surface, there are small pieces of pecan nuts scattered unevenly along with a drizzle of white icing that runs over the roll and pools slightly on the plate. To the right side of the plate, a silver fork rests partially on the plate and surface. In the top left corner, another cinnamon roll is partially visible. The photo was taken with an iphone --ar 2:3 --v 7 - Pumpkin Cinnamon Roll Muffins, Pumpkin Muffin Recipes, Fall Breakfast Ideas, Easy Pumpkin Muffins, Cinnamon Roll Muffins

Garnishes

I usually stick with the powdered sugar glaze because it keeps things light and sweet without overpowering the pumpkin spice. But sometimes, if I’m feeling fancy, I toss a few toasted pecans on top after glazing for texture and a little crunch. Fresh whipped cream or a sprinkle of cinnamon sugar also makes a lovely garnish if you want to get extra cozy.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee or a spiced chai latte to enhance all those pumpkin and cinnamon notes. If you want to build a breakfast spread, a bowl of fresh fruit or a simple green salad with a zesty vinaigrette balances the sweetness perfectly.

Creative Ways to Present

One time, I made these muffins for a fall brunch and arranged them on a wooden board sprinkled with autumn leaves and cinnamon sticks—it was such a hit! You could also stack them in a pretty basket lined with a cloth napkin for a gift or party centerpiece. Personalizing the presentation with seasonal touches adds to the warm vibe of this recipe.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pumpkin cinnamon roll muffins in an airtight container at room temperature for up to two days. If my kitchen is warm, I keep them in the fridge to maintain freshness. Just bring them to room temp or warm slightly before serving.

Freezing

These muffins freeze beautifully! After they’ve cooled completely, I wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. They stay fresh for up to 2 months. When you want one, just thaw overnight in the fridge or warm gently in the microwave.

Reheating

To get that just-baked warmth back, pop a muffin in the microwave for about 20 seconds or into a 325°F oven for about 5-7 minutes. I find the oven helps preserve crisp edges while the microwave is faster for busy mornings. Either way, fresh taste restored!

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin, but you’ll want to roast and puree it first for the best texture and flavor. Make sure it’s cooked until soft and well-drained so it doesn’t make your muffins too wet.
Are Hawaiian Crescent Rolls necessary?

I love how convenient and fluffy Hawaiian Crescent Rolls make this recipe, but if you prefer, you can substitute with homemade crescent roll dough or even puff pastry for a similar effect. Just keep in mind the flavor and texture will be slightly different.
Can this recipe be made gluten-free?

To make it gluten-free, look for gluten-free crescent roll dough or try a gluten-free puff pastry alternative. Be sure your flour for dusting and other ingredients are gluten-free as well.
What’s the best way to prevent the filling from leaking out?

Rolling the dough tightly but gently is the key. Also, pressing the seams firmly before rolling ensures the dough holds together. Don’t overfill the pumpkin mixture—spread it evenly but thin to avoid spills in the oven.
Can I make the muffins ahead of time and bake later?

Absolutely! You can assemble the muffins and store the unbaked pan in the fridge for up to 24 hours, then bake fresh. This is great for prepping ahead for a busy morning or gathering.

Final Thoughts

When I first tried this Pumpkin Cinnamon Roll Muffins Recipe, I was blown away by how simple and delicious it was—the perfect blend of comforting spices and tender dough, all wrapped up in an easy muffin form. My family goes crazy for these, and honestly, they’ve become my go-to when I want that seasonal magic without hours in the kitchen. I hope you’ll give this recipe a try soon and enjoy every warm, spiced bite as much as I do. Trust me, these muffins will quickly become your favorite fall treat!