Name: Pumpkin Cinnamon Roll Muffins Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 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; 3 (8oz.) cans Hawaiian Crescent Rolls; ¼ cup all-purpose flour (for rolling); ½ cup light brown sugar (packed); ½ cup pecan pieces (optional); ½ cup powdered sugar; 2 tablespoons whole milk

If you’re after a cozy fall treat that’s bursting with pumpkin spice goodness but takes way less time than traditional cinnamon rolls, you’re going to adore this Pumpkin Cinnamon Roll Muffins Recipe. I promise, these muffins have that perfect combo of soft, gooey layers packed with pumpkin puree and warm spices, all topped with a crunchy brown sugar and pecan sprinkle. It’s honestly one of those recipes that’s both a crowd-pleaser and a weeknight baking win — so stick around and I’ll walk you through every step!

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Why You’ll Love This Recipe

Speedy Bake Time: You get that cinnamon roll flavor magic in under 20 minutes of baking—perfect for busy days.
Easy Ingredients: Using canned crescent roll dough means no complicated dough making.
Perfect Fall Flavor: The blend of pumpkin, cinnamon, allspice, and pecans makes it feel like a warm hug in muffin form.
Versatile & Fun: Great for breakfast, snacks, or dessert — and easy to customize to your taste.

The image shows a black metal muffin tray filled with nine cinnamon rolls. Each roll has multiple layers of golden brown dough swirled with deep brown cinnamon filling. The rolls are topped with a light sprinkle of brown sugar and chopped pecans, adding texture. One indentation in the tray holds a small, white metal cup filled with white icing, with a spoon resting inside. The background surface is white marble. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cinnamon Roll Muffins, pumpkin spice muffins, fall pumpkin treats, cinnamon roll muffins, pumpkin dessert recipes

Ingredients You’ll Need

All these ingredients come together to create a perfect cinnamon-roll-inspired muffin with a fluffy pumpkin twist. Using canned crescent rolls is my secret shortcut to achieve buttery layers without the fuss. Here’s what you’ll want to pick up at the store.

Flat lay of a small white ceramic bowl of bright orange pumpkin puree, a small white bowl filled with light brown packed sugar, a small white bowl with melted golden butter, a small white bowl holding warm brown pumpkin spice, another small white bowl of rich ground cinnamon, a small white bowl with deep brown ground allspice, a small white bowl heaped with fine pale all-purpose flour, three neat crescent roll dough sheets folded softly, a small pile of whole uncracked brown eggs with smooth shells, a small white bowl filled with chopped glossy pecan pieces, a small white bowl holding white powdered sugar, and a small white bowl with creamy whole milk, arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Cinnamon Roll Muffins, pumpkin spice muffins, fall pumpkin treats, cinnamon roll muffins, pumpkin dessert recipes

Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, for a fresh and natural flavor.
Light Brown Sugar: Provides that rich molasses flavor without overpowering sweetness.
Salted Butter: Melted to help blend the ingredients and add that buttery touch inside every bite.
Pumpkin Spice: The classic warm spice mix that brings the pumpkin flavor to life.
Ground Cinnamon: Essential for the signature cinnamon roll taste.
Ground Allspice: Adds a subtle depth and warm heat to the spice blend.
All-Purpose Flour: Just enough to dust your workspace to prevent sticking.
Hawaiian Crescent Rolls: The star shortcut — these doughs have a soft, slightly sweet base perfect for rolling up the pumpkin mixture.
Pecan Pieces (optional): I love the crunch and nuttiness; definitely worth adding if you’re a fan!
Powdered Sugar: For a simple glaze that’s sweet but light.
Whole Milk: Helps create that smooth glaze texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making recipes your own, so feel free to experiment a bit here. Over time, I’ve played around with this Pumpkin Cinnamon Roll Muffins Recipe to suit different cravings and dietary needs. Here’s a few tweaks you might find fun or handy.

Swap Pecans for Walnuts or Skip Nuts: My family prefers pecans for that buttery crunch, but walnuts work great too, or omit nuts if allergies are a concern.
Gluten-Free Version: Use gluten-free crescent roll dough and a gluten-free flour dusting to keep it accessible.
Add Cream Cheese Glaze: Sometimes I swap the simple glaze for a tangy cream cheese frosting when I want an indulgent treat.
Use Maple Syrup: Drizzle a bit of maple syrup over tops alongside glaze to amp up that cozy autumn vibe.
Extra Spice Boost: If you love a punch of warm spices, try adding a pinch of ground nutmeg or ginger to the pumpkin mix.

How to Make Pumpkin Cinnamon Roll Muffins Recipe

Step 1: Mix Your Pumpkin Spice Filling

Start by combining pumpkin puree, brown sugar, melted butter, pumpkin spice, cinnamon, and allspice in a medium bowl. I always give the mixture a good whisk until it’s nice and smooth. This mix is your flavor powerhouse, so taste it a bit — it should be sweet and warmly spiced without overpowering the pumpkin.

Step 2: Roll Out the Crescent Dough

Next, sprinkle your clean countertop lightly with flour, so the dough doesn’t stick. Open one can of Hawaiian crescent roll dough, press the seams together to avoid gaps, and roll it out gently with a rolling pin until it’s thin but still soft. Be careful not to roll too hard — you don’t want to tear the dough.

Step 3: Spread and Roll Up the Filling

Spread about a third of the pumpkin spice filling evenly over your rolled dough. Then, starting from the long side, roll it up into a log shape. Here’s a trick I learned: after rolling, cut the log in half, then cut those halves lengthwise, so you can see all the pretty layers ready to spiral.

Step 4: Create the Muffins

Now, take each sliced section and roll it up like a cinnamon roll before placing each one into a nonstick sprayed muffin tin. Repeat these steps with the other two cans of crescent dough and the remaining pumpkin filling. Each can makes about 4 muffins, so you’ll have 12 total.

Step 5: Top and Bake

Sprinkle the remaining brown sugar and pecan pieces on top of each muffin for that addictive crunch and sweet finish. Then bake your muffins in a 350°F (175°C) oven for 15 to 18 minutes. They’re done when they’re golden and set — careful not to overbake, or you may lose some of that soft texture we all love.

Step 6: Glaze and Enjoy

While the muffins cool slightly, whisk together powdered sugar and milk to create a quick glaze. Drizzle it generously over your warm muffins for that classic cinnamon roll sheen and sweetness. Trust me, this glaze makes all the difference!

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Pro Tips for Making Pumpkin Cinnamon Roll Muffins Recipe

Pressing Crescent Seams: Always press seams firmly before rolling to prevent filling from leaking out during baking.
Don’t Over-Roll the Dough: Rolling too thin can tear your dough. Go for thin but still sturdy for perfect layers.
Use Room Temperature Ingredients: This helps your pumpkin mixture blend smoothly and roll out easier.
Watch Your Bake Time: Keep an eye after 15 minutes; overbaked muffins lose that soft, cakey texture I love.

How to Serve Pumpkin Cinnamon Roll Muffins Recipe

A single cinnamon roll sits in the center of a round white plate with a thin gold rim, placed on a white marbled surface. The cinnamon roll has multiple visible swirls of light golden dough and dark brown cinnamon filling, creating a spiral pattern from the base to the top. On the top surface, there are small pieces of pecan nuts scattered unevenly along with a drizzle of white icing that runs over the roll and pools slightly on the plate. To the right side of the plate, a silver fork rests partially on the plate and surface. In the top left corner, another cinnamon roll is partially visible. The photo was taken with an iphone --ar 2:3 --v 7 - Pumpkin Cinnamon Roll Muffins, pumpkin spice muffins, fall pumpkin treats, cinnamon roll muffins, pumpkin dessert recipes

Garnishes

Whenever I serve these, I love to add a little extra powdered sugar dusting or a small drizzle of maple syrup right before serving. Sometimes I even sprinkle a pinch of extra cinnamon or chopped pecans on top for added texture and that wow factor.

Side Dishes

These muffins pair perfectly with a hot cup of coffee or chai latte—something warm to complement the spices. For brunch, I like serving with fresh fruit or a simple yogurt parfait to lighten things up.

Creative Ways to Present

For a festive touch, arrange your Pumpkin Cinnamon Roll Muffins on a rustic wooden board surrounded by mini pumpkins and cinnamon sticks. I’ve also wrapped a few individually in parchment with twine for easy grab-and-go fall party favors — always a hit!

Make Ahead and Storage

Storing Leftovers

These muffins keep best in an airtight container at room temperature for about 2 days. I usually stash them in a sealed box on the counter, and they stay soft and flavorful without any fuss. If your kitchen is warm, you might want to refrigerate them, but just be sure to bring them back to room temp before eating.

Freezing

Freezing works wonderfully with this recipe! Just wrap individual muffins in plastic wrap and pop them in a freezer bag. When you’re ready, thaw overnight in the fridge or at room temp for an hour or so. This is great for prepping a batch ahead for busy weeks.

Reheating

To warm leftovers, I reheat muffins in the microwave for about 20 seconds or pop them in a toaster oven at 300°F for 5 minutes to regain that fresh-baked texture. Just be gentle so the glaze doesn’t melt away completely — you want that sweet finish intact!

FAQs

Can I make Pumpkin Cinnamon Roll Muffins Recipe vegan?

Absolutely! Swap the butter for a plant-based alternative and choose dairy-free milk for the glaze. Make sure your crescent roll dough is vegan (check labels or opt for a homemade vegan dough) and try using coconut sugar instead of brown sugar to keep the vegan vibe.
What can I substitute for Hawaiian Crescent Rolls?

If you can’t find Hawaiian crescent rolls, regular crescent rolls will work, though the flavor is slightly less sweet. Puff pastry dough is another option if you want more flakiness, but it changes the texture a bit. Homemade dough is always a win but more time-consuming.
Can I prepare these muffins ahead of time?

You can assemble the muffins the night before and store the pan covered in the fridge, then bake fresh in the morning. This saves prep time but keeps that fresh-baked warmth for serving.
Are Pumpkin Cinnamon Roll Muffins healthy?

They’re a treat for sure, with sugar and butter, but pumpkin adds fiber and vitamins. Making them in muffin form also controls portion size better than a large cinnamon roll. Enjoy in moderation as part of a balanced diet!

Final Thoughts

I absolutely love how this Pumpkin Cinnamon Roll Muffins Recipe delivers all the flavors I crave in fall baking with way less hassle. Every time I make these, my family goes crazy for the swirls of pumpkin and the caramelized brown sugar topping — it’s become our new seasonal favorite! If you’re looking for a quick, delicious way to bring pumpkin spice joy into your kitchen, I can’t recommend this enough. Grab your ingredients, invite some friends over, and enjoy the cozy magic of homemade pumpkin cinnamon roll muffins fresh from your oven.