Save Moist pumpkin muffins swirled with spiced gingerbread batter for a festive aromatic treat: perfect for autumn breakfasts or holiday gatherings.
Every October, I love making these gingerbread pumpkin muffin swirls with my kids. The swirling is always their favorite part: watching the two batters blend together sets the tone for cozy mornings at home.
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)
- Packed brown sugar: 1/4 cup (50 g) for pumpkin batter and 1/4 cup (50 g) for swirl
- Large eggs: 2, 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)
- Unsalted butter: 2 tablespoons (30 g), melted
- Ground ginger (for swirl): 1/2 teaspoon
- Ground cinnamon (for swirl): 1/2 teaspoon
- Ground cloves (for swirl): 1/8 teaspoon
- Ground nutmeg (for swirl): 1/8 teaspoon
Instructions
- Prepare Oven and Tin:
- 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 Batter:
- Gradually add dry ingredients to wet mixture: mix just until incorporated. Do not overmix.
- Prepare Gingerbread Swirl:
- In a separate bowl: combine molasses, brown sugar, melted butter, ground ginger, ground cinnamon, ground cloves and ground nutmeg until smooth.
- Spoon and Swirl:
- Fill each muffin cup about 2/3 full with pumpkin batter. Add a heaping teaspoon of gingerbread swirl on top. Use a toothpick or skewer to swirl batters gently for a marbled effect.
- Bake:
- Bake for 20 to 22 minutes: until a toothpick inserted in center comes out clean.
- Cool:
- Let muffins cool in tin for 10 minutes: then transfer to a wire rack to cool completely.
Save On chilly mornings, these muffins disappear fast. My youngest loves the marbled tops: we always save one to enjoy after decorating pumpkins together.
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: butter (dairy). Check labels if using dairy alternatives or concerned about nut or soy cross-contamination.
Nutritional Information
Per muffin: 235 calories: 9 g fat: 36 g carbohydrates: 3 g protein.
Save Enjoy these muffins warm with coffee: their autumn aroma makes every breakfast special.
Recipe Guide
- → What makes these muffins moist?
Pumpkin purée and vegetable oil combine to keep the muffins tender and moist while adding natural sweetness.
- → Can I use whole wheat flour?
Feel free to replace half the all-purpose flour with whole wheat for a heartier texture without sacrificing fluffiness.
- → How do I get the swirl effect?
After filling muffin cups with pumpkin batter, add gingerbread batter on top and swirl gently with a toothpick.
- → Can these muffins be made dairy-free?
Use plant-based milk and replace butter in the gingerbread swirl with a vegan alternative to enjoy dairy-free.
- → How should I store them?
Place cooled muffins in an airtight container at room temperature for up to three days to preserve freshness.
- → What toppings work well?
Cream cheese frosting or a dusting of powdered sugar adds extra flavor and festive appeal to these muffins.