Description
These Gingerbread Pumpkin Muffin Swirls combine the warm spices of gingerbread with the cozy flavor of pumpkin, resulting in a delightful treat perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 2/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 cup pumpkin purée (not pie filling)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/3 cup molasses
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- In a large bowl, whisk vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Stir in pumpkin purée, milk, and vanilla extract until fully incorporated.
- Gradually add the dry mixture into the wet ingredients, stirring until just combined. Avoid overmixing for optimal texture.
- In a separate bowl, blend molasses, brown sugar, melted butter, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until smooth.
- Divide pumpkin batter among the muffin cups, filling each about two-thirds full. Top each with a generous teaspoon of gingerbread swirl.
- Gently swirl the two batters in each cup using a toothpick or skewer to achieve a marbled effect.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Ensure your pumpkin purée is not flavored pumpkin pie filling.
- For a sweeter muffin, consider adding more brown sugar.
- These muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg