Description
Cinnamon Swirl Pumpkin Muffins are a cozy treat that captures the essence of fall with their soft texture and rich flavors.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Canned pumpkin: 1 cup (240 g)
- Brown sugar: 3/4 cup (150 g), packed
- Granulated sugar: 1/2 cup (100 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Cinnamon-sugar swirl (for topping): 1/4 cup (50 g) granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the wet ingredients: pumpkin, brown sugar, granulated sugar, eggs, and vegetable oil, and whisk until smooth.
- Mix the cinnamon-sugar swirl ingredients in a small bowl and set aside.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Spoon the batter into the muffin cups, filling them about two-thirds full, and sprinkle the cinnamon-sugar mixture on top.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins wrapped in plastic wrap for up to 3 months.
- Serve with butter, cream cheese, or a drizzle of maple syrup for added flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cinnamon Swirl Pumpkin Muffins, Fall Baking, Pumpkin Muffins, Easy Muffin Recipe