Cinnamon Roll Pumpkin Muffins – Cozy Recipe for Fall & Thanksgiving

There’s just something magical about that first bite of a warm, gooey Cinnamon Roll Pumpkin Muffin on a crisp autumn morning. The cinnamon, pumpkin, and pecan combo? Absolute fall perfection. These Fall Pumpkin Muffins aren’t your average bake-and-wait-for-an-hour kind of treat. Nope — they’re ready in under 20 minutes. That means you can go from “Hmm, I want something sweet” to “Wow, I can’t believe I just ate three” in record time.

Made with sweet Hawaiian crescent roll dough and a 6-ingredient filling, these Cinnamon Rolls With Pumpkin hit all the cozy notes without the fuss. Want to swap the dough? FYI, regular crescent dough works too. Just remember: keep the seams tight when you roll it out, or you might end up with a pumpkin-flavored puzzle in the oven.

Let’s talk toppings — because we all know that’s the best part. A buttery brown sugar sprinkle, crunchy pecans, and a simple glaze you can whip up with just two ingredients. Not feeling the drizzle? Go big and turn these into Pumpkin Muffins Cream Cheese Frosting style for an extra decadent twist.

Pro tip: Use flavorless dental floss to cut your dough logs. It sounds weird, but IMO, it’s the cleanest way to get picture-perfect slices. Oh, and spray that muffin tin like your life depends on it — these little guys love to stick if you don’t.

Whether you call them Pumpkin Cinnamon Muffins, Sour Cream Pumpkin Muffins, or just “my new favorite snack,” they’re the kind of Autumn Muffins you’ll be making on repeat. Cozy blanket? Check. Oversized coffee mug? Check. A plate stacked with Cinnamon Rolls Muffins? That’s the ultimate fall vibe right there.

Easy Pumpkin Cinnamon Roll Muffins

Yields: 12 muffins
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Cuisine: American
Course: Breakfast
Author: Aleda

Ingredients

• ½ cup pumpkin puree
• ½ cup packed light brown sugar
• ⅓ cup salted butter, melted
• 1 tablespoon pumpkin pie spice
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• ¼ cup all-purpose flour (for dusting)
• 3 cans (8 oz. each) Hawaiian crescent roll dough
• For the topping:
• ½ cup packed light brown sugar
• ½ cup chopped pecans (optional)
• For the glaze:
• ½ cup powdered sugar
• 2 tablespoons whole milk

Instructions

1. Preheat your oven to 350°F. Grease a 12-cup muffin tin well with nonstick spray to ensure easy muffin removal.
2. In a mixing bowl, combine pumpkin puree, brown sugar, melted butter, pumpkin pie spice, cinnamon, and allspice. Stir until fully blended.
3. Lightly dust your work surface with flour. Take one can of crescent dough and carefully unroll it. Press seams firmly together, then roll out gently with a rolling pin until smooth and even—don’t let it stick!
4. Spread about one-third of the pumpkin filling evenly over the dough. Starting at the long edge, roll it tightly into a log.
5. Slice the log in half, then cut each half lengthwise to reveal the layers. Roll each slice up like a classic cinnamon roll and place them into the prepared muffin cups.
6. Repeat the process with the remaining two cans of dough and filling, making 12 muffins total.
7. Sprinkle the tops with the remaining brown sugar and pecans, if using.
8. Bake for 15-18 minutes or until golden brown and cooked through. Let muffins cool slightly in the pan.
9. For the glaze, whisk together powdered sugar and milk until smooth. Drizzle generously over warm muffins before serving.

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