Why You’ll Love This Recipe
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Requires only six simple ingredients
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Ready in just 30 minutes
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Perfect for fall breakfasts, brunches, or snacks
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Uses store-bought cinnamon rolls for convenience
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Versatile—can be made with pumpkin purée or pumpkin butter
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Kid-friendly and great for sharing
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Can be made ahead and frozen
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Comes with a rich, homemade cream cheese frosting
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Easy to customize with mix-ins or toppings
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Moist, sweet, and filled with pumpkin spice flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cans cinnamon rolls (Pillsbury brand recommended)
- 2/3 cup pumpkin purée or pumpkin butter
- 4 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Directions
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Preheat your oven to 350°F (175°C). Line 16 muffin cups with paper liners and set aside.
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Open the cinnamon roll tubes and unroll each roll carefully. Flatten each one gently to about 1-inch in diameter.
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Spread each flattened roll with pumpkin purée or pumpkin butter. If using pumpkin purée, mix it with 1 teaspoon of pumpkin pie spice for added flavor.
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Roll them back up and place into the prepared muffin liners.
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Bake for 14–16 minutes, or until the tops are golden brown. Remove from the oven and allow to cool slightly.
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While muffins are cooling, prepare the frosting: In a mixing bowl, beat the cream cheese and butter together for 1 minute. Add powdered sugar and vanilla extract, and beat for another minute. For thinner frosting, add a splash of milk and mix for 15 seconds.
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Spread the frosting on top of the warm muffins and serve immediately.
Servings and timing
Servings: 16 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
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Pumpkin Spice Boost: Use pumpkin butter for added spice or mix pumpkin purée with extra cinnamon or nutmeg.
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Add-ins: Add chopped nuts, mini chocolate chips, or raisins for added texture.
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Topping Twist: Sprinkle with cinnamon sugar or crushed pecans before baking.
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Mini Muffins: Make in a mini muffin tin for bite-sized treats—adjust baking time to 10–12 minutes.
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Vegan Version: Use dairy-free cinnamon rolls and a vegan cream cheese alternative.
Storage/Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days.
For longer storage, freeze baked muffins (frosted or unfrosted) for up to 3 months.
To reheat unfrosted muffins, warm them in the oven until heated through, then add frosting if desired.
If reheating frosted muffins, wrap them tightly and microwave individual servings. Avoid oven reheating of frosted muffins, as the frosting may burn.
FAQs
How do I make these muffins less sweet?
Use unsweetened pumpkin purée and reduce the amount of frosting or omit it entirely.
Can I make these muffins ahead of time?
Yes, bake and store them unfrosted. Add the frosting just before serving for best results.
Can I use homemade cinnamon roll dough?
Absolutely. Homemade dough works great—just follow the same steps after rolling it out.
What’s the difference between pumpkin purée and pumpkin butter?
Pumpkin purée is plain cooked pumpkin, while pumpkin butter is spiced and sweetened. Either works in this recipe, but pumpkin butter adds more flavor.
Can I skip the frosting?
Yes, these muffins are still delicious without the cream cheese frosting, especially if you use pumpkin butter.
Are these muffins freezer-friendly?
Yes, you can freeze them frosted or unfrosted for up to 3 months. Wrap well to avoid freezer burn.
How do I know when the muffins are done baking?
They should be golden brown on top and slightly firm to the touch. A toothpick inserted should come out clean.
Can I use other types of frosting?
Sure! Try maple glaze, vanilla glaze, or even just a dusting of powdered sugar.
Are these muffins good for kids?
Definitely! They’re soft, flavorful, and fun to eat, making them a kid-approved breakfast or snack.
What if I don’t have muffin liners?
You can spray the muffin tin with nonstick spray or lightly grease each cup with butter or oil.
Conclusion
Cinnamon Pumpkin Muffins are an easy and irresistible treat that combines the best flavors of fall with the convenience of pre-made dough. Whether you’re serving them at brunch, packing them for snacks, or enjoying one with your morning coffee, these muffins are sure to bring warmth and sweetness to your day. Try them once, and they’ll become a seasonal staple in your kitchen.
Print
Cinnamon Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cinnamon Pumpkin Muffins are a quick and cozy fall treat made with just six ingredients, including store-bought cinnamon rolls and pumpkin purée. They’re moist, warmly spiced, and topped with a creamy homemade frosting, perfect for breakfast or snacking.
Ingredients
2 cans cinnamon rolls (Pillsbury brand recommended)
2/3 cup pumpkin purée or pumpkin butter
4 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line 16 muffin cups with paper liners and set aside.
- Open the cinnamon roll tubes and unroll each roll carefully. Flatten each one gently to about 1-inch in diameter.
- Spread each flattened roll with pumpkin purée or pumpkin butter. If using pumpkin purée, mix it with 1 teaspoon of pumpkin pie spice for added flavor.
- Roll them back up and place into the prepared muffin liners.
- Bake for 14–16 minutes, or until the tops are golden brown. Remove from the oven and allow to cool slightly.
- While muffins are cooling, prepare the frosting: In a mixing bowl, beat the cream cheese and butter together for 1 minute.
- Add powdered sugar and vanilla extract, and beat for another minute. For thinner frosting, add a splash of milk and mix for 15 seconds.
- Spread the frosting on top of the warm muffins and serve immediately.
Notes
Use pumpkin butter for a spicier, sweeter flavor.
Mini muffins can be made by adjusting baking time to 10–12 minutes.
Store in an airtight container at room temperature for 2 days or freeze for up to 3 months.
Frosted muffins should be reheated in the microwave, not the oven.
Customize with chocolate chips, nuts, or raisins.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
