Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk
- ⅓ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter
For the Glaze (optional):
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Make the batter: In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, milk, oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
- Prepare cinnamon swirl: In a small bowl, mix brown sugar, cinnamon, and melted butter.
- Fill muffins: Spoon a bit of batter into each muffin cup, add a small spoonful of cinnamon swirl, then top with more batter. Swirl lightly with a toothpick.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Make the glaze (optional): Whisk powdered sugar, vanilla, and milk until smooth. Drizzle over warm muffins.
- Let cool slightly and enjoy!
If you’d like, I can adjust it for fewer/more muffins or add extra toppings—just ask!