Save Moist pumpkin muffins swirled with spiced gingerbread batter for a festive aromatic treat, perfect for autumn breakfasts or holiday gatherings.
I first made these muffins for a family brunch, and everyone loved the swirls of warm spices and pumpkin. They became a seasonal favorite in our home.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Vegetable oil: 1/2 cup (120 ml)
- Granulated sugar: 2/3 cup (130 g)
- Packed brown sugar: 1/4 cup (50 g) for pumpkin batter, 1/4 cup (50 g) for gingerbread swirl
- Eggs: 2 large, room temperature
- Pumpkin purée: 1 cup (240 g), not pumpkin pie filling
- Milk: 1/4 cup (60 ml)
- Vanilla extract: 1 teaspoon
- Molasses: 1/3 cup (80 ml)
- Unsalted butter: 2 tablespoons (30 g), melted
- Ground ginger (for swirl): 1/2 teaspoon
- Ground cinnamon (for swirl): 1/2 teaspoon
- Ground cloves (for swirl): 1/8 teaspoon
- Ground nutmeg (for swirl): 1/8 teaspoon
Instructions
- Prepare muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients:
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
- Mix wet ingredients:
- In a large bowl, mix oil, granulated sugar, brown sugar, and eggs until smooth. Stir in pumpkin purée, milk, and vanilla extract until combined.
- Combine wet and dry:
- Gradually add dry ingredients to wet mixture, mixing just until incorporated. Do not overmix.
- Prepare gingerbread swirl:
- Combine molasses, brown sugar, melted butter, ginger, cinnamon, cloves, and nutmeg in a separate bowl until smooth.
- Assemble muffins:
- Fill each muffin cup about 2/3 full with pumpkin batter. Add a heaping teaspoon of gingerbread swirl on top. Use a toothpick or skewer to gently swirl batters for a marbled effect.
- Bake:
- Bake for 20 to 22 minutes, or until a toothpick inserted in center comes out clean.
- Cool:
- Let muffins cool in tin for 10 minutes, then transfer to wire rack to cool completely.
Save My kids love helping with the swirling step, making each muffin look unique and special for family gatherings.
Required Tools
Muffin tin, paper liners, mixing bowls, whisk, measuring cups and spoons, toothpick or skewer, wire rack
Nutritional Information
Each muffin contains approximately 235 calories, 9 g total fat, 36 g carbohydrates, and 3 g protein.
Substitutions & Storage
To make heartier muffins, substitute half the flour with whole wheat. Store muffins in an airtight container at room temperature for up to 3 days.
Save Bake these muffins to fill your kitchen with comforting autumn aromas, and enjoy them while still warm for the best flavor.
Common Questions
- → Can I use fresh pumpkin instead of purée?
Yes, fresh pumpkin cooked and mashed can replace canned purée. Ensure it is drained for best texture.
- → How do I achieve a perfect marbled effect?
Use a toothpick or skewer to gently swirl the gingerbread batter atop the pumpkin base in each muffin cup.
- → Can these muffins be made dairy-free?
Swap milk and butter with plant-based alternatives to make the swirls and batter suitable for dairy-free diets.
- → How long will the muffins stay fresh?
Stored in an airtight container at room temperature, muffins stay fresh up to three days. Freeze for longer storage.
- → Is whole wheat flour a good substitute?
Whole wheat flour can replace half of the all-purpose flour, adding a nuttier flavor and heartier texture to the muffins.
- → Can I add extra toppings?
Cream cheese frosting or a dusting of powdered sugar both enhance flavor and visual appeal for special occasions.