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Pumpkin Cinnamon Roll Muffins
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5 from 2 votes

Pumpkin Cinnamon Roll Muffins Recipe

Pumpkin cinnamon roll muffins are topped with a thick, tangy, frosting and are perfectly sweet!! They're perfect for fall!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breads & Muffins
Cuisine: American
Servings: 16 muffins
Calories: 83kcal


  • 2 cans cinnamon rolls We like Pillsbury brand
  • 2/3 cup pumpkin puree* OR pumpkin butter

Cream Cheese Frosting

  • 4 oz cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract


  • Preheat oven to 350 degrees. Line muffin pans with 16 liners, set aside.
  • Open the tubes of cinnamon rolls and carefully unroll each individual roll. Gently spread the roll out and pat it flat to about 1" in diameter. Spread with pumpkin butter or pumpkin puree. Roll up and place in the liners.
  • Place in the oven and bake for 14-16 minutes or until the tops are golden brown in color. Remove and allow to cool while preparing the frosting.

To Make the Frosting

  • In a medium size mixing bowl combine the cream cheese and butter, beat with a hand mixer for about 1 minute. Add the powdered sugar and vanilla, beat an additional minute (if you want the frosting to be thinner, add a splash of milk and beat for 15 seconds more). Spread on top of the warm muffins, serve immediately.


-I used regular size cinnamon rolls, however you can use Grands®, just bake for a few more minutes.
*I used pumpkin butter because that's what I had on hand, it already has spices blended into it. You can also use puree, just be sure to add 1 tsp. pumpkin pie spice and whisk to combine.


Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 25mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1773IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg