If you’re craving a cozy, autumn-inspired treat that’s both quick and irresistibly delicious, you’re going to fall head over heels for this Pumpkin Cinnamon Roll Muffins Recipe. These muffins combine the best parts of a pumpkin spice dessert with the delightful swirl and cinnamon punch of a classic cinnamon roll—only in adorable muffin form! I love this recipe because it’s so easy to whip up and perfect for breakfast, snack time, or even dessert. Trust me, once you try these, you’ll want to make them all season long.
Why You’ll Love This Recipe
- Quick to Make: From start to finish, these muffins come together in under 40 minutes—perfect for when you’re short on time but craving something special.
- Fall Flavors Galore: The combination of pumpkin, cinnamon, allspice, and pecans really captures that warm, autumn vibe everyone loves.
- Crescent Roll Convenience: Using canned crescent rolls makes this recipe incredibly simple while still delivering that buttery, flaky texture.
- Fun and Versatile: You can customize the topping, add nuts, or even experiment with glazes to suit your mood or occasion.
Ingredients You’ll Need
These ingredients come together to create layers of flavor and a tender, fluffy muffin. Each component plays a role—from the buttery crescent dough to the spiced pumpkin filling, right down to the sweet glaze that finishes it off perfectly.
- Pumpkin puree: I recommend using canned pumpkin puree for consistency and ease, but fresh pumpkin puree works too if you have it on hand.
- Light brown sugar: This gives the filling a rich molasses flavor that pairs beautifully with pumpkin and spices.
- Salted butter: Melted butter adds moisture and richness, making the rolls luscious and tender.
- Pumpkin spice: If you don’t have a mix on hand, you can substitute with a combination of cinnamon, nutmeg, ginger, and cloves.
- Ground cinnamon and allspice: These deepen the warm spice notes, complementing the pumpkin perfectly.
- All-purpose flour: Used for dusting while rolling, this keeps the dough from sticking and makes it easier to handle.
- Hawaiian Crescent Rolls (3 cans): This is my secret shortcut—using these rolls saves tons of baking time, but still tastes amazing!
- Pecan pieces (optional): For some crunch and texture contrast, I love adding these on top; plus, they add a nutty flavor that pairs great with pumpkin.
- Powdered sugar and whole milk: These two come together to make a simple glaze that’s the perfect finishing touch.
Variations
What I really enjoy about this Pumpkin Cinnamon Roll Muffins Recipe is how easy it is to make it your own. Whether you’re looking to add a special twist or cater to dietary needs, there’s room to play around.
- Add cream cheese glaze: I once swapped the simple powdered sugar glaze for a cream cheese version, and it absolutely elevated the dessert vibe of these muffins!
- Make it nut-free: If you’re serving kids or folks with nut allergies, simply skip the pecans—they’re delicious without them too.
- Spice it up: Feel free to add a pinch of nutmeg or ground cloves for an even more festive spice profile.
- Use gluten-free crescent rolls: For a gluten-free version, I’ve had luck with some store-bought gluten-free crescent dough options that work well here.
How to Make Pumpkin Cinnamon Roll Muffins Recipe
Step 1: Mix Your Pumpkin Filling
In a medium bowl, whisk together the pumpkin puree, ½ cup light brown sugar, melted salted butter, pumpkin spice, ground cinnamon, and allspice until smooth and fragrant. I love pausing here to take a quick sniff—the aroma always gets me excited for baking!
Step 2: Prep the Dough for Rolling
Lightly dust your counter with all-purpose flour to prevent sticking. Take one can of Hawaiian crescent rolls and unroll it onto the floured surface. Press seams together gently so you have one flat sheet of dough. Roll it out a bit with a rolling pin until it’s thin but not paper-thin—this helps to get that perfect cinnamon roll layering without tearing. Keep an eye on the dough so it doesn’t stick, adding a little flour underneath if needed.
Step 3: Spread, Roll, and Slice
Spread about a third of your pumpkin mixture evenly over the dough, leaving a small border around the edges. Then, roll the dough up tightly from the long side to create a log. For easier handling, cut the log in half, then slice the halves lengthwise—this reveals those beautiful swirled layers you want in every bite.
Step 4: Shape Muffins and Arrange in Pan
Next, roll each sliced piece up like a little cinnamon roll. Place each roll into a nonstick-sprayed muffin tin. Repeat these steps with the remaining two cans of dough and pumpkin filling, so you end up with 12 muffins total. Once all are in the pan, sprinkle the tops with the remaining ½ cup brown sugar and chopped pecans if using. This adds a wonderful crunchy top that’s a nice contrast against the soft interior.
Step 5: Bake Until Golden and Delicious
Bake your muffins at 350°F (175°C) for 15 to 18 minutes. The aroma in your kitchen will be heavenly! The muffins are done when they’re golden on top and spring back lightly when touched. Let them cool briefly before adding your glaze.
Step 6: Drizzle with Sweet Glaze
Whisk together powdered sugar and whole milk until smooth and pourable. Drizzle this over your warm muffins for a glossy, sweet finish. I like to be generous here—this glaze is just the right touch that makes these little delights extra special.
Pro Tips for Making Pumpkin Cinnamon Roll Muffins Recipe
- Don’t skip the flour dusting: It makes rolling the crescent dough so much easier and prevents frustrating sticking and tearing.
- Roll snug but not too tight: If you roll too tightly, the cinnamon roll layers won’t puff up nicely, so keep it firm but gentle.
- Use room temperature ingredients: Melt your butter but let it cool slightly; mixing warm butter into cold pumpkin can create clumps in the filling.
- Cool before glazing: If you add the glaze while the muffins are too hot, it can melt and become runny instead of setting beautifully.
How to Serve Pumpkin Cinnamon Roll Muffins Recipe
Garnishes
I usually keep it simple with the powdered sugar glaze, but if I want to get fancy, I sprinkle a few extra chopped pecans or even a tiny dusting of cinnamon right before serving. A little dollop of whipped cream or a smear of cream cheese frosting pairs beautifully too if you’re feeling indulgent.
Side Dishes
These muffins are perfect alongside a hot cup of coffee or chai tea. I’ve also served them with a light fruit salad or fresh berries to balance the richness, making them a lovely part of a brunch spread.
Creative Ways to Present
For a festive gathering, I like arranging the muffins on a wooden board, surrounded by small pumpkins, cinnamon sticks, and fall leaves. Wrapping each muffin partially in a decorative napkin or tying with rustic twine makes them look like giftable treats—perfect for sharing with friends or neighbors!
Make Ahead and Storage
Storing Leftovers
I keep any leftover muffins in an airtight container at room temperature for up to 2 days. They stay wonderfully soft and moist as long as you seal them well—avoid stacking them too tightly to preserve their shape.
Freezing
These muffins freeze beautifully! I wrap each muffin individually in plastic wrap then pop them into a freezer bag. When I’m ready for a cozy snack, I just take one out and thaw it at room temperature for a few hours or overnight in the fridge.
Reheating
For reheating, I prefer popping the muffin in the microwave for about 20-30 seconds—just enough to warm it but not dry it out. Alternatively, a quick 5-minute spin in a toaster oven works great to bring back a bit of that fresh-baked texture.
FAQs
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Can I use homemade crescent roll dough instead of canned dough?
Absolutely! If you prefer making your own crescent roll or pastry dough, just be sure it’s rolled out to a similar thickness so the layers bake properly inside the muffins. It might take a bit more hands-on time, but the flavor will be fantastic.
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What can I substitute if I don’t have pumpkin spice?
No worries! You can mix 1 teaspoon cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a pinch of ground cloves and allspice for a close homemade version of pumpkin spice.
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Can I make these muffins vegan?
You can! Look for vegan crescent roll dough options, use a plant-based butter substitute, and swap the milk in the glaze for almond or oat milk. The flavor will still be cozy and delicious.
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How long do Pumpkin Cinnamon Roll Muffins stay fresh?
Best enjoyed within 2 days when stored at room temperature. After that, keep them refrigerated or freeze for longer storage to maintain freshness and texture.
Final Thoughts
I honestly can’t recommend this Pumpkin Cinnamon Roll Muffins Recipe enough. It’s one of those recipes that feels fancy but is shockingly easy to make—perfect for busy mornings or when you just want that cozy fall feeling in your kitchen. My family goes crazy for these muffins every time I make them, and I know you’ll enjoy the blend of soft pumpkin, warm spices, and sweet cinnamon swirl just as much. Give it a try, and trust me, it might just become your new seasonal favorite!
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Pumpkin Cinnamon Roll Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these Pumpkin Cinnamon Roll Muffins that perfectly capture the essence of fall with their warm spices, pumpkin puree, and a tender, flaky texture. Featuring a sweet brown sugar topping, optional crunchy pecans, and a simple powdered sugar glaze, these muffins are easy to prepare and bake up in under 40 minutes, making them an ideal cozy treat for breakfast or snack time.
Ingredients
Filling and Dough
- 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 (8 oz.) cans Hawaiian Crescent Rolls
- ½ cup light brown sugar (packed) for topping
- ½ cup pecan pieces (optional)
Glaze
- ½ cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray the wells of a muffin tin with nonstick spray to ensure easy removal of the muffins after baking.
- Make Pumpkin Mixture: In a medium bowl, combine pumpkin puree, ½ cup light brown sugar, melted butter, pumpkin spice, ground cinnamon, and ground allspice. Mix thoroughly to create a smooth, spiced pumpkin filling.
- Roll Out Dough: Lightly dust a clean countertop with the ¼ cup of all-purpose flour. Roll out one can of crescent roll dough, pressing seams together carefully. Roll the dough to a thin but pliable consistency, avoiding any stickiness to the countertop.
- Spread Filling and Roll: Evenly spread one third of the pumpkin mixture over the rolled-out dough surface. Starting from the long edge, roll the dough tightly into a log shape to encase the filling.
- Slice the Roll: Cut the log in half lengthwise, then cut each half lengthwise again so you can see all the layers of dough and filling distinctly.
- Form Muffins: Roll each sliced piece back up in a cinnamon roll-style spiral and place it into a prepared muffin tin well. This creates a layered and swirled muffin shape.
- Repeat With Remaining Dough and Filling: Repeat steps 3 through 6 with the other two cans of crescent roll dough and the remaining pumpkin filling. Each can yields 4 muffins for a total of 12 muffins.
- Add Toppings: Sprinkle the tops of each muffin with the remaining ½ cup light brown sugar and pecan pieces if using. This adds a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the muffins are golden and cooked through. Remove from oven and let cool slightly in the pan.
- Prepare Glaze: While the muffins cool, whisk together powdered sugar and whole milk in a small bowl until smooth to form a simple glaze.
- Glaze and Serve: Drizzle the glaze over the warm muffins just before serving to add a sweet finishing touch.
Notes
- These Pumpkin Cinnamon Roll Muffins bake quickly in under 20 minutes, making them a perfect fast-fall treat.
- Use pecans to add extra texture and crunch, or omit for a nut-free option.
- The glaze is optional but adds a lovely sweetness complementing the spice and pumpkin flavors.
- Ensure the dough is rolled thin and not sticky to avoid tearing during rolling and slicing.
- Leftover muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 187
- Sugar: 24 g
- Sodium: 49 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 14 mg
