Pumpkin Bread Muffins With Cinnamon Swirl – Cozy, Tender, and Easy
Pumpkin bread muffins with a cinnamon swirl feel like a warm hug in baking form. They’re soft, moist, and full of cozy spice, with a sweet ribbon of cinnamon sugar running through the middle. These muffins come together with pantry staples and make the kitchen smell amazing.
They’re perfect for weekday breakfasts, fall gatherings, or a simple afternoon treat. Make a batch on Sunday and you’ll have something warm and delicious to look forward to all week.
Pumpkin Bread Muffins With Cinnamon Swirl - Cozy, Tender, and Easy
Ingredients
Method
- Preheat your oven to 375°F (190°C).Line a 12-cup muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, whisk the granulated sugar, brown sugar, and eggs until slightly thick and smooth, about 30 seconds.
- Add the pumpkin puree, oil, milk, and vanilla to the egg mixture. Whisk until well combined and glossy.
- Sprinkle the dry ingredients over the wet ingredients.Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
- Make the swirl: In a small bowl, mix the 1/3 cup sugar, 1 teaspoon cinnamon, and a pinch of salt.
- Fill each muffin well about one-third full with batter. Sprinkle 1 to 1 1/2 teaspoons of the cinnamon-sugar mixture over the batter.
- Top with more batter until cups are about three-quarters full. Add another light sprinkle of cinnamon sugar on top.If using, add a pinch of coarse sugar or chopped nuts.
- Bake for 16–20 minutes, or until the tops are set and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.
Why This Recipe Works
These muffins are built on a classic pumpkin bread base, but portioned into personal-sized treats for quicker baking and easy snacking. Pumpkin puree adds moisture and tenderness without needing a ton of oil or butter.
A swirl of cinnamon sugar brings sweetness and contrast in every bite, so the spice flavor doesn’t get lost.
Using oil instead of butter keeps the crumb soft and helps the muffins stay fresh for days. A simple mix of baking soda and baking powder ensures a tall, bakery-style dome. And because the batter is lightly stirred, you avoid tough, dense muffins.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon (divided: 1 tsp for batter, 1 tsp for swirl)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional, but lovely)
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120 ml) neutral oil (vegetable, canola, or light olive oil)
- 1/3 cup (80 ml) milk (dairy or unsweetened almond milk)
- 2 teaspoons pure vanilla extract
For the cinnamon swirl
- 1/3 cup (65 g) granulated sugar
- 1 teaspoon ground cinnamon (plus the 1 tsp allocated above)
- Pinch of salt
Optional toppings
- Coarse sugar for sparkle
- Chopped pecans or walnuts
Instructions
- Preheat your oven to 375°F (190°C).Line a 12-cup muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, whisk the granulated sugar, brown sugar, and eggs until slightly thick and smooth, about 30 seconds.
- Add the pumpkin puree, oil, milk, and vanilla to the egg mixture. Whisk until well combined and glossy.
- Sprinkle the dry ingredients over the wet ingredients.Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
- Make the swirl: In a small bowl, mix the 1/3 cup sugar, 1 teaspoon cinnamon, and a pinch of salt.
- Fill each muffin well about one-third full with batter. Sprinkle 1 to 1 1/2 teaspoons of the cinnamon-sugar mixture over the batter.
- Top with more batter until cups are about three-quarters full. Add another light sprinkle of cinnamon sugar on top.If using, add a pinch of coarse sugar or chopped nuts.
- Bake for 16–20 minutes, or until the tops are set and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days. Slip a paper towel underneath to absorb moisture.
- Refrigerator: Keeps well for 5–6 days.Warm briefly in the microwave for that just-baked feel.
- Freezer: Wrap each muffin individually and place in a freezer bag for up to 2 months. Thaw at room temperature or microwave in 20-second bursts.
Health Benefits
Pumpkin brings more than flavor. It’s naturally rich in beta-carotene, which your body converts to vitamin A for eye and immune health.
Pumpkin also provides fiber that supports digestion and helps you feel satisfied.
Using oil instead of butter keeps the crumb soft while offering unsaturated fats. You can also reduce the total sugar slightly without hurting texture, thanks to pumpkin’s moisture. A couple of warm spices, especially cinnamon and ginger, add flavor without extra calories.
What Not to Do
- Don’t overmix the batter. This can make the muffins tough and flat.Stir just until the flour disappears.
- Don’t use pumpkin pie filling. It’s pre-sweetened and spiced, which throws off the recipe.
- Don’t underfill the cups. For a nice dome, aim for about three-quarters full.
- Don’t skip the salt. A small amount sharpens flavor and balances sweetness.
- Don’t overbake. Check early; pumpkin muffins go from perfect to dry quickly.
Alternatives
- Flour swaps: Use half all-purpose and half white whole wheat for extra fiber. For gluten-free, use a 1:1 gluten-free baking blend and add an extra tablespoon of milk if the batter seems thick.
- Sugar options: Replace half the granulated sugar with coconut sugar for deeper caramel notes. You can also reduce total sugar by 2–3 tablespoons without affecting structure much.
- Dairy-free: Use almond milk, oat milk, or soy milk; the muffins stay tender.
- Mix-ins: Fold in 1/2 cup chocolate chips, dried cranberries, or chopped nuts.Keep add-ins modest so the swirl remains defined.
- Oil swaps: Melted coconut oil works well. Make sure other ingredients are room temperature so it doesn’t seize.
- Topping ideas: Add a quick streusel (2 tbsp butter, 1/4 cup flour, 2 tbsp brown sugar, pinch of cinnamon) for a bakery-style finish.
FAQ
Can I make these as mini muffins?
Yes. Spoon into a greased or lined mini muffin pan and bake at 375°F for 10–12 minutes.
Start checking at 9 minutes; they bake fast.
Can I use fresh pumpkin instead of canned?
Absolutely. Roast and puree your pumpkin until smooth, then strain excess liquid through a fine mesh sieve or cheesecloth. You want a thick puree similar to canned for the right texture.
How do I get a taller muffin top?
Fill cups three-quarters full, bake at 375°F, and make sure your baking powder and soda are fresh.
Let the batter rest 5 minutes before baking to help the leavening start working.
What if I don’t have all the spices?
Use 2–3 teaspoons of pumpkin pie spice. If you’re missing that too, stick with cinnamon and a little nutmeg; they’ll still taste great.
Why is my swirl sinking or disappearing?
A heavy hand with sugar can weigh the batter down. Use the recommended amounts and layer batter-sugar-batter.
If your batter is very thin, add a tablespoon of flour to help support the swirl.
Can I make the batter ahead?
You can mix the dry ingredients and wet ingredients separately up to 24 hours ahead. Combine them just before baking to keep the muffins tender and well-risen.
How do I rewarm without drying them out?
Microwave a muffin for 10–15 seconds with a small cup of water in the microwave to keep it moist, or warm in a 300°F oven for 5–7 minutes.
Do these freeze well with the swirl?
Yes. The swirl holds up beautifully.
Wrap each muffin tightly, freeze, and thaw uncovered at room temperature to prevent condensation.
Wrapping Up
These Pumpkin Bread Muffins with Cinnamon Swirl give you everything you love about a cozy fall loaf in a quick, portable package. They’re tender, warmly spiced, and easy to customize with your favorite mix-ins or toppings. Bake a batch for breakfast, snacks, or sharing, and enjoy that sweet cinnamon ribbon in every bite.
Simple ingredients, straightforward steps, and consistently great results—this is a keeper for your recipe box.
