Ingredients
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin purée
2 large eggs
½ cup melted butter (or oil)
1 tsp vanilla extract
⅓ cup brown sugar (for cinnamon swirl)
1 tsp cinnamon (for cinnamon swirl)
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a muffin pan.
2. Whisk together pumpkin purée, eggs, melted butter, and vanilla.
3. In a separate bowl, mix flour, baking soda, baking powder, salt, and pumpkin spice.
4. Add dry ingredients to wet and stir until just combined.
5. Fill muffin cups halfway, add a spoonful of cinnamon sugar, then top with more batter.
6. Use a toothpick to swirl cinnamon sugar through the batter.
7. Bake for 20–22 minutes until a toothpick comes out clean.
8. Cool for 5 minutes in the pan, then transfer to wire rack.
Notes
Add a glaze for extra sweetness: mix ½ cup powdered sugar with 1 tbsp milk.
To freeze, let muffins cool completely and store in an airtight container for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg