Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ¼ cup milk
For the Cinnamon Swirl:
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
For the Glaze (optional):
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, oil (or melted butter), vanilla extract, and milk until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- In a small bowl, combine the brown sugar, cinnamon, and melted butter for the swirl.
- Fill each muffin cup about halfway with batter. Spoon a teaspoon of the cinnamon swirl mixture on top of the batter, then cover with the remaining batter to fill each cup about ¾ full.
- Using a toothpick or knife, gently swirl the cinnamon mixture into the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- (Optional) For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.
Would you like me to help with any variations or tips for these?