Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup milk
- ¼ cup melted butter (or vegetable oil)
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- ¼ cup butter, melted
- ⅓ cup brown sugar
- 1 tbsp ground cinnamon
For the Glaze (optional):
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with liners or lightly grease it.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, milk, melted butter, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- In a small bowl, combine the melted butter, brown sugar, and cinnamon for the swirl.
- Fill each muffin cup halfway with batter, add a spoonful of the cinnamon swirl mixture, then top with more batter. Use a toothpick or knife to gently swirl the mixture through the batter.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm muffins if desired.
- Enjoy warm or store in an airtight container.
If you’d like, I can help you adapt this to be extra moist or add cream cheese frosting—just let me know!