Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¾ cup pumpkin purée (not pie filling)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tbsp 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 350°F (175°C) and line a muffin tin with paper liners or grease well.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix wet ingredients: In a separate bowl, whisk together pumpkin purée, brown sugar, granulated sugar, oil, eggs, vanilla, and milk until smooth.
- Combine: Gradually mix the dry ingredients into the wet until just combined—don’t overmix.
- Make the cinnamon swirl: In a small bowl, mix together brown sugar, cinnamon, and melted butter.
- Layer muffins: Fill muffin cups halfway with batter. Add a small spoonful of cinnamon swirl in the middle, then top with more batter. Swirl gently with a toothpick.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
- Make the glaze (optional): Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.
Enjoy warm with a cup of coffee or a fall latte! Let me know if you want a cream cheese swirl version too.