Pin Moist pumpkin muffins swirled with spiced gingerbread batter make for a festive and aromatic treat. These are perfect for autumn breakfasts or holiday gatherings when you want a comforting dessert option.
I first baked these muffins on a chilly October morning, and my kitchen filled with the warm scent of spices and pumpkin. Swirling in the gingerbread batter adds a beautiful marbled effect and a touch of festive flair to each muffin.
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: 1/4 cup (50 g), packed (for swirl)
- Unsalted butter: 2 tablespoons (30 g), melted
- Ground ginger: 1/2 teaspoon (for swirl)
- Ground cinnamon: 1/2 teaspoon (for swirl)
- Ground cloves: 1/8 teaspoon (for swirl)
- Ground nutmeg: 1/8 teaspoon (for swirl)
Instructions
- Prepare oven:
- 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.
- Combine 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 the wet mixture, mixing just until incorporated. Do not overmix.
- Make gingerbread swirl:
- In a separate bowl, combine all gingerbread swirl ingredients until smooth.
- Assemble muffins:
- Fill each muffin cup about 2/3 full with pumpkin batter. Add a heaping teaspoon of gingerbread swirl on top of each, then use a toothpick or skewer to gently swirl batters for a marbled effect.
- Bake:
- Bake 20 to 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.
Pin These muffins always bring a smile at family breakfast, especially when we gather around the table on crisp fall mornings. Even kids enjoy helping swirl the batters for a fun, hands-on baking experience.
Required Tools
Muffin tin, paper liners, mixing bowls, whisk, measuring cups and spoons, toothpick or skewer, wire rack
Allergen Information
Contains wheat (gluten), eggs, milk, and butter (dairy). Check ingredient labels if using dairy alternatives or for nut and soy cross-contamination risk.
Nutritional Information
Each muffin provides about 235 calories, 9 g total fat, 36 g carbohydrates, and 3 g protein.
Pin Enjoy your festive gingerbread pumpkin muffin swirls with a warm mug of coffee or tea. They make a delightful treat for breakfast or dessert!
Recipe FAQ
- → Can I use homemade pumpkin purée?
Yes, homemade pumpkin purée works well. Ensure it's well-drained and smooth for best results.
- → How do I create the swirl effect?
Add gingerbread batter on top of pumpkin batter in each cup, then gently swirl using a toothpick for a marbled look.
- → What can I use as a topping?
Cream cheese frosting or powdered sugar enhances flavor and complements the warm spices beautifully.
- → Can I make these muffins gluten-free?
You can substitute a 1:1 gluten-free baking blend for the all-purpose flour, though texture may vary slightly.
- → How do I store leftover muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days for optimal freshness.
- → Can I freeze these muffins?
Yes, wrap muffins tightly and freeze for up to two months. Thaw at room temperature before serving.