Pumpkin Cinnamon Roll Muffins (Easy & Gooey Treat) Recipe
These Pumpkin Cinnamon Roll Muffins are a quick and easy treat made with store-bought cinnamon rolls, pumpkin puree, and warm spices. With a gooey texture and cozy flavors, they’re perfect for fall mornings or sweet cravings. Ready in just 30 minutes, this shortcut recipe is ideal for beginners looking to impress with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 muffins
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cinnamon Roll Muffins:
- 1 package Pillsbury Original Cinnamon Rolls with icing
Pumpkin Filling:
- ¼ cup canned pumpkin puree
- ¼ cup brown sugar
- 3 tbsp butter, melted
- ½ tsp pumpkin pie spice
Instructions
- Preheat the Oven: Preheat the oven to 375°F and line 8 muffin cups with paper liners.
- Cut Cinnamon Rolls: Cut each cinnamon roll into 4 equal pieces using kitchen scissors or a knife.
- Prepare Pumpkin Filling: In a large bowl, whisk together pumpkin puree, brown sugar, melted butter, and pumpkin pie spice until smooth.
- Coat Cinnamon Roll Pieces: Add cinnamon roll pieces to the pumpkin mixture and gently fold to coat evenly.
- Fill Muffin Cups: Place 4 pieces in each muffin cup without pressing them down.
- Bake: Bake for 20–22 minutes until muffins are puffed and set.
- Drizzle Icing: Drizzle with the included icing once muffins have slightly cooled.
- Serve: Enjoy warm or store for later, microwaving leftovers for 30 seconds for best results.
Notes
- For a nutty twist, consider adding chopped pecans to the muffin mix.
Nutrition
- Serving Size: 1 muffin
- Calories: 230 kcal
- Sugar: 17g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
