Ingredients
Scale
- 1 ½ cups pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Cinnamon swirl filling (½ cup brown sugar + 1 tablespoon ground cinnamon)
- Optional: cream cheese frosting or glaze for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves.
- Gradually add dry ingredients into the wet mixture, stirring just until combined to form a moist batter.
- Mix the brown sugar and cinnamon to create the cinnamon swirl filling. Set aside.
- Fill each muffin cup about one-third full with pumpkin batter. Add a teaspoon of cinnamon sugar mixture, then top with more batter until roughly two-thirds full. Gently swirl with a toothpick for marbling.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool slightly before adding frosting or glaze if desired.
Notes
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat in microwave for 15-20 seconds for a warm, fresh-like taste.
- For gluten-free options, substitute all-purpose flour with a gluten-free flour blend following package instructions.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
