Gingerbread Pumpkin Muffin Swirls (Print)
Pumpkin muffins swirled with gingerbread for a moist, aromatic treat. Perfect for autumn and holidays.
# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1/2 cup vegetable oil
10 - 2/3 cup granulated sugar
11 - 1/4 cup packed brown sugar
12 - 2 large eggs, room temperature
13 - 1 cup pumpkin purée (not pumpkin pie filling)
14 - 1/4 cup milk
15 - 1 teaspoon vanilla extract
→ Gingerbread Swirl
16 - 1/3 cup molasses
17 - 1/4 cup packed brown sugar
18 - 2 tablespoons unsalted butter, melted
19 - 1/2 teaspoon ground ginger
20 - 1/2 teaspoon ground cinnamon
21 - 1/8 teaspoon ground cloves
22 - 1/8 teaspoon ground nutmeg
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until thoroughly blended.
03 - In a large mixing bowl, beat vegetable oil, granulated sugar, and brown sugar with eggs until smooth. Stir in pumpkin purée, milk, and vanilla extract until well incorporated.
04 - Gradually fold dry ingredients into the wet mixture, mixing only until just combined. Avoid overmixing to maintain a tender crumb.
05 - In a separate bowl, stir together molasses, brown sugar, melted butter, ground ginger, cinnamon, cloves, and nutmeg until smooth and uniform.
06 - Spoon pumpkin batter into prepared muffin cups, filling each about two-thirds full. Add a generous teaspoon of gingerbread swirl atop the batter in each cup and use a toothpick or skewer to gently marble the two batters.
07 - Transfer muffin tin to the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- Delicious pumpkin and gingerbread flavors in every bite
- Perfect for breakfast, snack, or a crowd-pleasing holiday dessert
02 -
- Muffins can be stored in an airtight container at room temperature for up to 3 days
- For dairy-free, substitute plant-based milk and butter
03 -
- Swirl the batters gently for distinct marbled patterns
- Try topping with cream cheese frosting or powdered sugar for extra flavor