Description
Moist pumpkin muffins swirled with cinnamon sugar and topped with a sweet vanilla glaze. Perfect for a cozy fall breakfast or snack.
Ingredients
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2 cups all-purpose flour
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1/2 cup granulated sugar
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1/2 cup packed brown sugar
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1 cup pumpkin puree
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1/2 cup milk
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1/3 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup packed brown sugar (for swirl)
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1 tablespoon ground cinnamon (for swirl)
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2 tablespoons melted butter (for swirl)
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1 cup powdered sugar (for glaze)
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2–3 tablespoons milk (for glaze)
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1/2 teaspoon vanilla extract (for glaze)
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
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In a large bowl, whisk flour, sugars, baking powder, baking soda, salt, and spices together.
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In another bowl, mix pumpkin puree, milk, oil, eggs, and vanilla until smooth.
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Pour wet ingredients into dry and stir gently until just combined; do not overmix.
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Combine brown sugar, cinnamon, and melted butter for the swirl until crumbly.
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Fill muffin cups halfway with batter, sprinkle cinnamon sugar, then add more batter to 3/4 full.
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Swirl cinnamon sugar gently into the batter using a toothpick or knife.
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Bake 18-22 minutes, until a toothpick comes out clean. Cool slightly.
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Whisk powdered sugar, milk, and vanilla for glaze until smooth. Drizzle over cooled muffins.
Notes
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for a week. Freeze baked muffins up to 3 months, thaw before serving. Serve warm with coffee or tea for best flavor.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American