Cinnamon Pumpkin Roll Muffins: Swirled, Soft, and Full of Fall Flavor
Soft, swirled muffins made from cinnamon roll dough and pumpkin, topped with creamy frosting—perfect for cozy fall mornings.
Ingredients
- 2 cans cinnamon rolls such as Pillsbury, regular size
- 2/3 cup pumpkin puree or pumpkin butter
- 4 oz cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
Instructions
- 1. Preheat oven to 350°F. Line 16 muffin cups with liners and set aside.
- 2. Open the cans of cinnamon rolls. Carefully unroll each roll and gently pat flat to about 1 inch in diameter.
- 3. Spread each flattened roll with pumpkin puree or pumpkin butter. If using pumpkin puree, stir in 1 teaspoon pumpkin pie spice before spreading.
- 4. Roll each strip back up and place in prepared muffin liners.
- 5. Bake for 14–16 minutes, until tops are golden brown.
- 6. Remove from oven and let muffins cool slightly.
- 7. In a medium bowl, beat together cream cheese and butter until smooth.
- 8. Add powdered sugar and vanilla bean paste; beat until creamy. For thinner frosting, add a splash of milk and mix briefly.
- 9. Spread frosting on warm muffins and serve immediately.
Notes
If using Grands cinnamon rolls, bake a few minutes longer.
Pumpkin butter adds extra spice; pumpkin puree with pumpkin pie spice works just as well.
Store leftovers in an airtight container at room temperature for up to 2 days. Freeze baked muffins (frosted or unfrosted) up to 3 months.
To reheat, warm unfrosted muffins in the oven; frosted muffins can be microwaved individually.