There’s nothing quite like the warm scent of cinnamon rolls wafting through your kitchen—but when you add pumpkin into the mix? Pure magic. These Pumpkin Cinnamon Roll Muffins are the shortcut treat you didn’t know you needed. Using Pillsbury cinnamon rolls as the base and a rich pumpkin-spice mixture to coat each piece, you’ll have a warm, gooey, fall-inspired muffin with hardly any prep. No yeast. No stress. Just cozy comfort in every bite—perfect for breakfast, brunch, or an afternoon sweet tooth.
Why You’ll Love This Pumpkin Cinnamon Roll Muffins Recipe
You’re going to love how easy and delicious these Pumpkin Cinnamon Roll Muffins are. Here’s why they’ll quickly become a favorite:
- Quick to Make: Ready in under 30 minutes with no dough-making required.
- Full of Fall Flavor: Pumpkin, cinnamon, brown sugar, and spice in every bite.
- Beginner-Friendly: You only need one bowl and a muffin tin—no special tools.
- Kid-Approved: Sweet, gooey, and fun to pull apart, they’re a hit with little hands.
This is the kind of recipe you’ll come back to all season long.
The Story Behind Pumpkin Cinnamon Roll Muffins
What makes Pumpkin Cinnamon Roll Muffins so special? It’s all in the fusion of flavors and shortcuts. Here’s a little backstory:
- Canned cinnamon rolls are a time-saving staple in American kitchens, especially for weekend brunches.
- Pumpkin puree has been a fall favorite in baked goods for decades, thanks to its rich moisture and subtle sweetness.
- Monkey bread muffins inspired this version—each bite-sized chunk is sticky, soft, and perfect for pulling apart.
- Pumpkin pie spice, a blend of cinnamon, nutmeg, and clove, evokes that nostalgic autumn feeling in one sprinkle.
Key Ingredients in Pumpkin Cinnamon Roll Muffins
These are the MVPs of your shortcut muffin magic:
- Pillsbury Original Cinnamon Rolls – The doughy base with icing included for that signature finish.
- Canned Pumpkin Puree – Adds moisture, color, and autumn warmth to each bite.
- Brown Sugar – Deepens the sweetness and enhances the caramelized swirl.
- Melted Butter – Helps the pumpkin mixture soak into the cinnamon roll chunks.
- Pumpkin Pie Spice – Delivers the cozy, spiced kick you expect from any fall dessert.
How to Make Pumpkin Cinnamon Roll Muffins
Step-by-Step Instructions for Pumpkin Cinnamon Roll Muffins
- Preheat & Prep: Set your oven to 375°F and line 8 muffin cups with paper liners for easy cleanup.
- Cut Cinnamon Rolls: Open the can and cut each cinnamon roll into 4 equal pieces. Scissors make this quick and clean.
- Make Pumpkin Mixture: In a large mixing bowl, whisk together the canned pumpkin, brown sugar, melted butter, and pumpkin pie spice until smooth.
- Coat the Pieces: Gently fold the cinnamon roll quarters into the pumpkin mixture until every piece is well coated.
- Fill the Muffin Cups: Drop 4 coated pieces into each lined muffin cup—no need to press or pack them down.
- Bake to Perfection: Bake for 20–22 minutes, until the tops are golden and set (no wet dough visible).
- Add Icing: Once slightly cooled, drizzle the reserved icing over the tops for that sweet cinnamon roll finish.
- Serve & Savor: Enjoy warm for best texture and flavor. These are pull-apart delicious!
Pumpkin Cinnamon Roll Muffins Tips and Twists
Tips and Creative Variations for Pumpkin Cinnamon Roll Muffins
5 Pro Tips:
- Use scissors for cutting the dough—it’s faster and cleaner.
- Mix the pumpkin blend thoroughly so no brown sugar clumps remain.
- Don’t overfill muffin cups—4 pieces is just right for even baking.
- Let muffins cool a few minutes before icing to avoid a runny mess.
- Store in an airtight container to keep them soft and moist.
3 Tasty Twists:
- Add chopped pecans to the pumpkin mixture for crunch.
- Sprinkle coarse sugar on top before baking for a bakery-style finish.
- Swap icing for a cream cheese drizzle for extra indulgence.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep muffins in an airtight container in the fridge for up to 2 days.
- Reheating: Microwave 1–2 muffins at a time for 30 seconds to enjoy warm and gooey again.
- Make-Ahead: Prep the pumpkin mixture and cut the rolls in advance—store separately and combine when ready to bake.
Serving Suggestions for Pumpkin Cinnamon Roll Muffins
These muffins are cozy on their own, but even better with:
- Hot coffee or spiced chai to balance the sweetness.
- Greek yogurt and fresh fruit for a complete breakfast.
- A savory egg casserole to round out your brunch table.
- A sprinkle of powdered sugar just before serving for a snowy touch.
- Mini muffin versions for a sweet party or brunch buffet.
Frequently Asked Questions
Can I use homemade cinnamon roll dough instead?
Yes, but you’ll need to par-bake or slightly chill it to mimic the store-bought dough’s texture.
What if I don’t have pumpkin pie spice?
Mix ¼ tsp cinnamon + pinch each of nutmeg, ginger, and clove.
Is it okay to skip the icing?
Totally! They’re sweet and flavorful on their own, but the icing adds that cinnamon roll vibe.
Can I make these vegan?
Try using vegan cinnamon rolls, plant-based butter, and skip the icing—or use a vegan glaze.
Do these freeze well?
Best enjoyed fresh, but you can freeze un-iced muffins for up to 1 month. Thaw and reheat before icing.
Enjoy Your Pumpkin Cinnamon Roll Muffins
There’s something about Pumpkin Cinnamon Roll Muffins that makes you want to wrap up in a blanket, sip a warm drink, and savor the moment. With their gooey centers, warm spice, and effortless prep, they’re the perfect way to celebrate fall flavors without spending hours in the kitchen. Whether you’re baking with kids, hosting brunch, or just treating yourself, these muffins make it feel special. So grab a can of cinnamon rolls and that leftover pumpkin—you’re just minutes away from muffin bliss.
Explore More Recipes to Pair with Your Muffins
If you loved these muffins, here are more cozy recipes to try next:
- Craving something savory? Balance the sweetness with Grilled Chicken Wraps for a complete brunch spread.
- Looking for a creamy dinner after a muffin breakfast? Make Slow Cooker Tuscan Chicken Meatballs.
- Keep the cinnamon vibe going with Cinnamon Swirl Pancakes—great for weekend breakfasts.
- Want more grab-and-go bites? Try Quick Pecan Pie Cookies for another sweet shortcut treat.
Pumpkin Cinnamon Roll Muffins (Easy & Gooey Treat)
Ingredients
- 1 package Pillsbury Original Cinnamon Rolls with icing
- ¼ cup canned pumpkin puree
- ¼ cup brown sugar
- 3 tbsp butter melted
- ½ tsp pumpkin pie spice
Instructions
- Preheat oven to 375°F and line 8 muffin cups with paper liners.
- Cut each cinnamon roll into 4 equal pieces using kitchen scissors or a knife.
- In a large bowl, whisk pumpkin puree, brown sugar, melted butter, and pumpkin pie spice until smooth.
- Add cinnamon roll pieces and gently fold to coat evenly with the pumpkin mixture.
- Add 4 pieces to each muffin cup without pressing them down.
- Bake for 20–22 minutes, until muffins are puffed and tops are set.
- Drizzle with the included icing once slightly cooled.
- Serve warm or store for later enjoyment.
Notes
Calories: 230
Carbohydrates: 32g
Protein: 2g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 10mg
Sodium: 320mg
Sugar: 17g
Fiber: 1g