why make this recipe
Gingerbread Pumpkin Muffin Swirls are a delightful treat perfect for the fall season. These muffins blend the warm spices of gingerbread with the rich flavor of pumpkin, making them cozy and comforting. They are easy to make and perfect for breakfast or a snack. The soft, moist texture of these muffins is sure to please your taste buds, and the delightful aroma will fill your kitchen with warmth. Whether you are hosting a gathering or just enjoying some quiet time at home, these muffins are a wonderful choice.
how to make Gingerbread Pumpkin Muffin Swirls
Ingredients :
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
- Gradually combine the wet ingredients with the dry ingredients until just mixed.
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let them cool slightly before serving.
how to serve Gingerbread Pumpkin Muffin Swirls
These muffins are delicious served warm or at room temperature. You can enjoy them plain or spread a little butter on top for extra flavor. They also pair well with a hot cup of coffee or tea. For a festive touch, consider dusting them with powdered sugar or serving with a dollop of whipped cream.
how to store Gingerbread Pumpkin Muffin Swirls
To store your Gingerbread Pumpkin Muffin Swirls, let them cool completely, then place them in an airtight container. They can be kept at room temperature for 2-3 days. For longer storage, you can freeze the muffins. Wrap each muffin in plastic wrap and then place them in a freezer bag. They will last in the freezer for up to three months.
tips to make Gingerbread Pumpkin Muffin Swirls
- Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- For a richer flavor, you can add chopped nuts or chocolate chips to the batter.
- If you prefer a sweeter muffin, you can increase the amount of sugar slightly.
- Experiment with different spices or add a pinch of cloves for extra warmth.
variation
You can switch up the flavors by using sweet potato puree in place of pumpkin for a different taste. Additionally, adding a cream cheese filling in the center before baking can create a delicious surprise in each muffin.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but make sure to cook and blend the pumpkin until smooth before adding it to the recipe.
What can I replace vegetable oil with?
You can replace vegetable oil with melted coconut oil or apple sauce for a healthier option.
Can I make these muffins gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
Gingerbread Pumpkin Muffin Swirls
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
- Gradually combine the wet ingredients with the dry ingredients until just mixed.
- Fill each muffin cup about 2/3 full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let them cool slightly before serving.