Gingerbread Pumpkin Muffin Swirls
These delightful muffins blend gingerbread spices with pumpkin, making them perfect for fall. They are soft, moist, and easy to prepare, ideal for breakfast or a snack.
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.
Notes
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. For a festive touch, consider dusting them with powdered sugar or serving with a dollop of whipped cream. Store in an airtight container for 2-3 days or freeze for up to three months.