Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 cup of canned pumpkin puree
- ¾ cup of granulated sugar
- ½ cup of packed brown sugar
- ½ cup of vegetable oil
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 2 teaspoons of ground cinnamon
- ¼ teaspoon of ground nutmeg
- ½ cup of brown sugar (for cinnamon swirl)
- 2 teaspoons of ground cinnamon (for cinnamon swirl)
- Optional glaze or cream cheese frosting for topping
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- Mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla in a large bowl. Whisk until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add dry ingredients gradually to wet mixture, stirring until just combined.
- Prepare cinnamon swirl by mixing brown sugar and cinnamon in a small bowl.
- Fill each muffin cup about one-third full with batter, sprinkle a teaspoon of cinnamon sugar mixture, then layer with more batter, ending with a spoonful on top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before removing from the pan.
Notes
- For a lighter version, substitute half of the sugar with honey or maple syrup.
- Ensure pumpkin is pureed smoothly for best batter consistency.
- Can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal Kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg