4 Flavors Pumpkin Cinnamon Roll Muffins — soft, moist and swirled with cozy cinnamon goodness, with fall vibes in every bite! Every flavor below comes with its own photo, ingredients, step-by-step instructions and the pin’s own note, and they all follow the pin’s same simple 4 quick steps. Perfect for breakfast, snacks or dessert.
Bake 350°F · 18-20 min
Quick · Easy · Irresistible
Easy Recipes, Big Flavor
In This Collection
Quick Steps (the pin’s method — same for all 4 flavors)
1. Mix
Mix all ingredients until just combined.
2. Spoon
Spoon into muffin cups.
3. Bake
Bake at 350°F (175°C) for 18-20 mins.
4. Glaze
Drizzle with glaze. Enjoy!
Classic Pumpkin
Ingredients
- 2 cups flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 tsp cinnamon
Quick Steps
Step 1: Mix all ingredients until just combined. Stir the flour, pumpkin puree, brown sugar and the full 2 tsp cinnamon together until no dry flour streaks remain — and stop there. This is the flavor in its purest form, the cinnamon-roll swirl baked right through a soft pumpkin muffin, so the cinnamon has to be in every bite. Overmixing is the only way to ruin it: extra stirring develops gluten and turns a tender muffin tough.
Step 2: Spoon into muffin cups, filling each about three-quarters full so they dome without spilling. Bake at 350°F (175°C) for 18-20 mins, until the tops spring back when pressed and a toothpick comes out clean — moist crumbs are fine, wet batter is not.
Step 3: Drizzle with glaze. Enjoy! Whisk powdered sugar with a splash of milk and vanilla into a pourable glaze and zigzag it over the warm muffins so it melts into the cracks exactly like the pin’s photo. Simple, cozy and always a favorite — classic comfort.
Maple Pecan
Ingredients
- 2 cups flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup pecans
Quick Steps
Step 1: Mix all ingredients until just combined. Fold the chopped pecans through last so they stay in crunchy pieces instead of breaking down into the batter. The maple syrup does double duty here — it sweetens alongside the brown sugar and perfumes the whole muffin with that deep, woodsy maple flavor. Use real maple syrup if you can; it is the entire personality of this flavor.
Step 2: Spoon into muffin cups, filling each about three-quarters full, and scatter a few extra pecan pieces over the tops so they toast as they bake. Bake at 350°F (175°C) for 18-20 mins, until golden and springy to the touch.
Step 3: Drizzle with glaze. Enjoy! A maple glaze (powdered sugar whisked with maple syrup instead of milk) doubles down on the theme. Sweet, nutty and full of flavor — maple magic, exactly as the pin promises.
Pumpkin Chocolate Chip
Ingredients
- 2 cups flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 3/4 cup chocolate chips
Quick Steps
Step 1: Mix all ingredients until just combined. Toss the chocolate chips in a teaspoon of the flour before folding them in — the light flour coat keeps them suspended through the batter instead of sinking into a layer at the bottom. Pumpkin and chocolate are a famously good pair: the warm spice notes in the muffin make the chocolate taste even more chocolatey.
Step 2: Spoon into muffin cups, filling each about three-quarters full, and press a few extra chips onto the tops so they look as loaded as the pin’s photo. Bake at 350°F (175°C) for 18-20 mins — the chips should be glossy and just melted at the peaks.
Step 3: Drizzle with glaze. Enjoy! Serve these slightly warm if you can, when the chips are still soft and melty in the middle. Chocolate makes it even better — a choco lover’s dream.
Pumpkin Walnut
Ingredients
- 2 cups flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup walnuts
Quick Steps
Step 1: Mix all ingredients until just combined, folding the chopped walnuts through at the end. Toast the walnuts in a dry skillet for 3-4 minutes first if you have the time — toasting wakes up their oils and deepens their flavor enormously, and the contrast of crunchy, warm walnut against the soft pumpkin crumb is the entire point of this flavor.
Step 2: Spoon into muffin cups, filling each about three-quarters full, with a walnut piece or two pressed on top of each. Bake at 350°F (175°C) for 18-20 mins, until the tops are golden and a toothpick comes out clean.
Step 3: Drizzle with glaze. Enjoy! The glaze settles into the walnut-craggy tops in the prettiest way. Crunchy, warm and delicious — nutty perfection.
Pro Tips
- “Just combined” is the whole game — stir until the flour disappears and stop; overmixing is the difference between soft and rubbery muffins.
- One batter, four flavors — all four start from the same base (flour, pumpkin puree, brown sugar); stir the whole batch, divide, and fold each flavor’s star ingredient into its quarter.
- The quick glaze — 1 cup powdered sugar + 2-3 tablespoons milk + 1/2 tsp vanilla, whisked smooth; swap the milk for maple syrup on the Maple Pecan batch.
- Glaze while warm — a 10-minute cool is perfect: long enough that the glaze clings instead of melting clean off, warm enough that it seeps into the tops.
- Freeze beautifully — freeze unglazed muffins for up to 3 months; thaw, warm and glaze fresh.
Frequently Asked Questions
There is no egg, oil or baking powder in the ingredient lists — is that right?
That is how the pin prints them: each flavor is built on flour, pumpkin puree and brown sugar plus its flavor ingredient. Pumpkin puree brings a lot of moisture and body, which is what makes these quick muffins so soft. If your flour is plain (not self-rising), add 2 tsp baking powder and a pinch of salt to the batch for a fuller rise.
How many muffins does one flavor make?
With 2 cups of flour, each flavor batch fills a standard 12-cup muffin tin when the cups are filled about three-quarters full — or bake a half batch of two flavors side by side in the same tin.
What glaze matches the pin’s photos?
A simple vanilla glaze: powdered sugar, milk and vanilla whisked to a thick but pourable consistency, drizzled in zigzags over warm muffins. For Maple Pecan, use maple syrup as the liquid; for Chocolate Chip, a chocolate glaze (powdered sugar + cocoa + milk) is lovely.
Can I use fresh pumpkin instead of canned puree?
Yes — roast and puree sugar pumpkin, then drain it in a sieve for 30 minutes. Fresh puree is wetter than canned, and that draining step keeps the muffins soft instead of soggy.
How should I store them?
In an airtight container at room temperature for 2 days or in the fridge for up to 5 days. A 10-second microwave warm-up (or 5 minutes in a low oven) brings back the just-baked softness.