Description
Fluffy pumpkin muffins swirled with gooey cinnamon sugar and topped with a sweet glaze. A cozy fall treat perfect for breakfast or dessert.
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 teaspoons pumpkin pie spice
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1 cup pumpkin puree (not pumpkin pie filling)
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1/2 cup granulated sugar
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1/2 cup light brown sugar, packed
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2 large eggs, room temperature
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1/2 cup vegetable oil (or melted butter)
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1/4 cup milk
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1 teaspoon vanilla extract
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1/3 cup unsalted butter, melted (for swirl)
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1/2 cup light brown sugar, packed (for swirl)
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2 teaspoons ground cinnamon (for swirl)
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1 cup powdered sugar (for glaze)
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2–3 tablespoons milk (for glaze)
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
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In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth.
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Gently fold dry ingredients into wet mixture until just combined. Do not overmix; batter should be slightly lumpy.
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In a small bowl, mix melted butter, brown sugar, and cinnamon to make the swirl filling.
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Spoon a layer of batter into each muffin cup, add a small spoonful of filling, then repeat until cups are 3/4 full.
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Use a toothpick to swirl the filling into the batter.
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool for 5 minutes in the pan, then transfer to a wire rack.
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Whisk powdered sugar and milk to make glaze and drizzle over cooled muffins
Notes
Store muffins in an airtight container at room temperature for 3 days or refrigerate for up to 5 days. Freeze for up to 3 months. Reheat before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American