Ingredients
Scale
- 1 ½ cups pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- For the cinnamon swirl:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- Optional: chopped pecans or walnuts for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together pumpkin, eggs, oil, and vanilla until smooth.
- Stir in dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until just combined.
- In a small bowl, combine brown sugar and cinnamon for the swirl.
- Pour half of the batter into the muffin tin. Sprinkle with half of the cinnamon sugar mixture. Add remaining batter and top with the rest of the cinnamon sugar. Swirl gently with a toothpick.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before transferring to a wire rack. Optionally, sprinkle with chopped nuts.
Notes
- For extra flavor, add chopped pecans or walnuts to the batter or topping.
- Store muffins in an airtight container at room temperature for up to 2 days.
- refrigerate for up to a week or freeze for longer storage. To reheat, microwave for 15-20 seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
