Ingredients
Scale
- 1 ½ cups pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
- In a separate bowl, sift flour, sugar, baking soda, baking powder, cinnamon, and salt. Gradually add to wet mixture, stirring until just combined.
- Mix brown sugar and ground cinnamon in a small bowl for the cinnamon swirl.
- Divide batter evenly among muffin cups. Sprinkle cinnamon sugar mixture on top and swirl into batter with a toothpick.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool briefly before transferring to a wire rack.
Notes
- Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- To freeze, place cooled muffins in a freezer-safe container for up to 3 months, reheating before serving.
- Optional: Add chopped nuts or chocolate chips to the batter for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
