Save Moist pumpkin muffins swirled with spiced gingerbread batter create a festive and aromatic treat that is perfect for autumn breakfasts or holiday gatherings.
I first baked these muffins for a weekend brunch, and they quickly became a seasonal favorite. The marbled swirl not only looks pretty but also gives every muffin a cozy, spicy aroma that fills the kitchen.
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)
- Brown sugar: 1/4 cup (50 g), packed
- 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)
- Brown sugar for swirl: 1/4 cup (50 g), packed
- 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 Oven and Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix Wet Ingredients:
- In a large bowl, mix vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Stir in pumpkin purée, milk, and vanilla extract until combined.
- Combine Batter:
- Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
- Prepare Gingerbread Swirl:
- In a separate bowl, combine all gingerbread swirl ingredients until smooth.
- Fill Muffin Cups:
- Fill each muffin cup about 2/3 full with pumpkin batter. Add a heaping teaspoon of gingerbread swirl on top of each. Use a toothpick or skewer to gently swirl the two batters together to create a marbled effect.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Save These muffins were a hit with my family on a chilly afternoon, and everyone loved choosing their favorite swirl pattern before taking a bite.
Nutrition Information
Each muffin contains about 235 calories, 9 g fat, 36 g carbohydrates, and 3 g protein.
Required Tools
Muffin tin, paper liners, mixing bowls, whisk, measuring cups and spoons, toothpick or skewer, wire rack.
Serving Suggestions
Top muffins with cream cheese frosting or a sprinkle of powdered sugar to enhance their festive flair.
Save Enjoy these festive muffins warm from the oven for the ultimate autumn treat. They are sure to brighten any breakfast table or snack break.
Recipe FAQ
- → How do I get the swirl effect in each muffin?
Add a spoonful of gingerbread swirl atop the pumpkin batter and use a toothpick or skewer to gently create a marbled pattern.
- → Can I substitute all-purpose flour for whole wheat flour?
Mix half whole wheat with all-purpose flour for a heartier texture without compromising the softness of the muffins.
- → How do I store the muffins to keep them fresh?
Place in an airtight container at room temperature for up to three days, or refrigerate for longer storage.
- → Is there a dairy-free option for milk or butter?
Yes, use dairy alternatives such as almond or oat milk and vegan butter to accommodate dietary preferences.
- → What toppings work well with these muffins?
Cream cheese frosting or powdered sugar adds flavor and festive appeal; nuts or raisins can add texture.
- → Can I freeze the muffins for future servings?
Allow muffins to cool completely, then wrap and freeze for up to two months. Thaw overnight before enjoying.