Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ⅓ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ teaspoon vanilla extract
- ¼ cup milk
- For the cinnamon swirl:
- ⅓ cup brown sugar
- 1 tablespoon 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 the flour, baking soda, salt, and spices.
- In another bowl, combine the sugars, vegetable oil, eggs, pumpkin puree, vanilla, and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Mix the brown sugar and cinnamon in a small bowl to make the swirl filling. Set aside.
- Fill each muffin cup about ⅓ full with pumpkin batter. Sprinkle a layer of cinnamon-sugar mixture over the batter. Repeat layering twice, ending with a cinnamon-sugar layer on top.
- Use a toothpick or skewer to gently swirl through the batter to create a marbled effect.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week or freeze in individual portions for longer storage.
- For added flavor, top with cream cheese glaze, powdered sugar, or chopped nuts before serving.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 240 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg