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; ¼ cup all-purpose flour (for rolling); 3 (8 oz) cans Hawaiian Crescent Rolls; ½ cup light brown sugar (packed); ½ cup pecan pieces (optional); ½ cup powdered sugar; 2 tablespoons whole milk

If you haven’t tried these before, get ready to add a new favorite to your fall baking list! This Pumpkin Cinnamon Roll Muffins Recipe combines everything I love about pumpkin spice and fluffy cinnamon rolls into one easy, muffin-sized treat. You’ll find that these muffins are perfectly soft, bursting with warm spices, and topped with a delightful brown sugar pecan crunch and a simple glaze. Honestly, they bake up in less than 20 minutes, so they’re a total game-changer for busy mornings or last-minute gatherings.

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Why You’ll Love This Recipe

Quick and Easy: This recipe comes together fast — no yeast or complicated dough to fuss with.
Perfect Fall Flavors: Pumpkin puree and warm spices create that cozy vibe we crave as the temperature drops.
Little Hands Love Helping: Roll, slice, and bake — it’s a great recipe to make with kids or family.
Versatile and Delicious: Whether for breakfast, dessert, or a snack, these muffins always hit the spot.

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 muffin recipes, fall breakfast ideas, cinnamon muffin treats, easy pumpkin baked goods

Ingredients You’ll Need

I’ve found that simple pantry staples come together perfectly in this recipe to create big flavor without the fuss. A few key spices and canned crescent roll dough make the magic happen, and the pumpkin puree adds moisture and that irresistible fall essence.

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 muffin recipes, fall breakfast ideas, cinnamon muffin treats, easy pumpkin baked goods

Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling; it adds natural moisture and sweetness.
Light Brown Sugar: I love the hint of molasses it brings; make sure it’s packed for accurate sweetness.
Salted Butter (Melted): Adds richness and helps mix the pumpkin glaze smoothly.
Pumpkin Spice: Your favorite blend works here—freshly ground or store-bought.
Ground Cinnamon: Essential for that cinnamon roll vibe; don’t skimp.
Ground Allspice: Adds warm depth without overpowering.
All-Purpose Flour: For dusting the surface so the dough rolls easily.
Hawaiian Crescent Rolls: I use these cans for ease and that buttery, soft dough everyone loves.
Pecan Pieces (Optional): Adds a lovely crunch and nutty note on top.
Powdered Sugar and Whole Milk: Make the simple glaze that ties everything together.

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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

One of the reasons I keep making this Pumpkin Cinnamon Roll Muffins Recipe is because it’s so easy to make your own tweaks. Don’t be afraid to experiment — I’ve found a few great twists that keep it exciting while still foolproof.

Nut-Free Version: Skip the pecans and sprinkle extra brown sugar or cinnamon sugar on top instead — still tastes amazing!
Spice Mix Tweaks: Feel free to swap allspice for nutmeg or add a pinch of cloves for deeper flavor complexity.
Glaze Variations: I sometimes mix cream cheese into the glaze for a tangy finish — trust me, it’s decadent.
Make It Vegan: Use vegan butter and a plant milk like oat for the glaze; crescent roll dough options vary, so check the label.

How to Make Pumpkin Cinnamon Roll Muffins Recipe

Step 1: Mix Your Pumpkin Spice Filling

Start by combining pumpkin puree, light brown sugar, melted butter, pumpkin spice, cinnamon, and allspice in a medium bowl. I like to give it a good whisk so the spices evenly distribute and the sugar dissolves slightly — this really helps flavor every bite just right.

Step 2: Prepare the Dough

Dust your countertop lightly with flour before unrolling your first can of Hawaiian Crescent Rolls. Press the seams together gently to form one solid sheet of dough. I use a rolling pin to thin it out just a bit — you want it thin, but be careful not to tear it! If the dough sticks, sprinkle on a little more flour to keep things smooth.

Step 3: Roll and Slice Like Cinnamon Rolls

Spread about a third of your pumpkin spice mixture evenly over the dough. Then, roll up the dough tightly from the long edge to create a log. Here’s a tip I discovered the first time I made this: cut your log in half, then cut each half lengthwise down the middle so you can see all the beautiful layers — this makes the muffins look just like those classic cinnamon rolls inside!

Step 4: Shape and Bake

Roll up each sliced piece into a tight little muffin shape and place it into the greased muffin tin. Repeat this process with the remaining cans of crescent dough and pumpkin filling. Then sprinkle the tops generously with remaining brown sugar and pecan pieces — the crunchy sweetness contrast is my favorite part! Pop them in the oven for 15 to 18 minutes until they’re golden and set. It’s best to let them cool just a little before glazing.

Step 5: Glaze and Serve

Whisk together powdered sugar and milk into a smooth glaze. I usually drizzle mine over the muffins right before serving, though you can wait and add it individually if you like them less sweet. Just look at them dripping with that sweet glaze — irresistible!

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Pro Tips for Making Pumpkin Cinnamon Roll Muffins Recipe

Don’t Over-Roll the Dough: Keep the dough thin but not paper-thin to avoid tearing and dry baked muffins.
Pack the Brown Sugar: I always pack the brown sugar tightly to make sure my filling is sweet and nicely textured.
Watch Your Oven Time: Mine bake perfectly between 15-18 minutes; any longer and they start to brown too much.
Use Fresh Spices: Fresh pumpkin spice and cinnamon bring way more flavor — don’t skip this simple upgrade!

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 muffin recipes, fall breakfast ideas, cinnamon muffin treats, easy pumpkin baked goods

Garnishes

I love topping these muffins with a drizzle of glaze and a small sprinkle of additional cinnamon or chopped toasted pecans. Sometimes, a tiny dollop of cream cheese frosting does the trick when I’m feeling indulgent. The crunch of pecans adds a welcome texture contrast to the soft pumpkin bread.

Side Dishes

These muffins are fantastic with a hot cup of coffee, chai tea, or a spiced latte. For a cozy breakfast spread, I like pairing them with fresh fruit or a simple yogurt parfait to balance the richness.

Creative Ways to Present

For special occasions, I arrange these muffins in a circular pattern on a large serving platter, drizzle the glaze artistically, and sprinkle some rosemary sprigs or edible fall flowers around for a festive look. They always get compliments — and disappear quickly!

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to two days, but honestly, they rarely last that long! If you want them a bit softer the next day, a quick 10-second zap in the microwave works wonders.

Freezing

I’ve frozen these unglazed muffins individually wrapped in plastic wrap and then stored in freezer bags. When you’re ready, thaw them overnight in the fridge and add the glaze fresh — they taste just as good as day one!

Reheating

Reheat your muffins by warming them in a 350°F oven for 8-10 minutes or microwaving for about 15 seconds. This helps restore their softness and brings back that freshly baked flavor.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but keep in mind fresh pumpkin puree is more watery than canned, so it’s best to cook and drain the pumpkin first to avoid soggy muffins. Also, canned pumpkin is cooked and smooth, making it a more reliable choice for this recipe.
Do I have to use Hawaiian crescent rolls?

While Hawaiian crescent rolls add a sweet, rich flavor and fluffiness, you can experiment with other crescent dough brands. Just ensure the dough is pliable and buttery to mimic the original texture for best results.
Can I make these muffins gluten-free?

This recipe relies on crescent roll dough, which contains gluten, so for a gluten-free version you would need to find a suitable gluten-free crescent dough alternative or make a different dough from scratch tailored to gluten-free baking.
How long do these muffins stay fresh?

Stored in an airtight container at room temperature, these muffins stay fresh and delicious for about 2 days. Beyond that, refrigeration or freezing is best to maintain texture and flavor.
What can I substitute for pecans if I don’t have any?

You can swap pecans for walnuts, almonds, or even skip the nuts altogether. A sprinkle of additional brown sugar or cinnamon sugar can help maintain that crunchy topping without nuts.

Final Thoughts

I absolutely love how this Pumpkin Cinnamon Roll Muffins Recipe brings so much warmth and flavor with minimal effort. When I first tried it, I was surprised by how simple the process was and how genuinely delicious the muffins turned out — my family goes crazy for them every time. Whether you’re making them for a holiday brunch or a cozy weekend treat, these muffins deliver comfort and festive flavor in every bite. I can’t wait for you to try them and make them your own kitchen staple!