Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (fresh or canned)
- 1 teaspoon vanilla extract
- For the swirl:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Combine the Wet Ingredients: In a separate bowl, beat the eggs and stir in the granulated sugar, brown sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth.
- Incorporate the Wet into the Dry: Gradually add the wet mixture into the dry ingredients, folding gently until just combined. Avoid overmixing.
- Prepare the Swirl: Mix the granulated sugar and cinnamon together in a small bowl for the cinnamon swirl.
- Assemble the Muffins: Preheat oven to 350°F (177°C). Line a muffin tin with paper liners. Fill each liner about two-thirds full with batter. Spoon a teaspoon of cinnamon sugar mixture into the center of each muffin and swirl gently with a toothpick.
- Bake to Perfection: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Use homemade pumpkin puree for a richer flavor.
- Adjust spices to your preference—add a pinch of clove or ginger for extra warmth.
- Substitute gluten-free flour for a gluten-free version.
- Avoid overmixing the batter to keep muffins fluffy.
- Line muffin tins with paper liners to prevent sticking and make cleanup easier.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg