Pumpkin Cinnamon Roll Muffins (Easy & Gooey Treat)

Abby Marlow

These Pumpkin Cinnamon Roll Muffins are made with store-bought cinnamon rolls, pumpkin puree, and warm spices for a gooey, cozy treat. Perfect for beginners and ready in just 30 minutes, this shortcut recipe brings all the fall flavor without the hassle.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 8 muffins

Calories 230 kcal

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

For best results, microwave leftovers for 30 seconds before eating. You can also add chopped pecans to the mix for a nutty twist on your pumpkin cinnamon roll muffins.

Nutrition (estimated per muffin)
Calories: 230
Carbohydrates: 32g
Protein: 2g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 10mg
Sodium: 320mg
Sugar: 17g
Fiber: 1g

Keyword canned cinnamon rolls, cinnamon roll muffins, easy pumpkin muffin recipe, fall baking recipes, Pumpkin Cinnamon Roll Muffins