Go Back

Pumpkin Bread Muffins With Cinnamon Swirl - Cozy, Tender, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

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
  • 1/3 cup (65 g) granulated sugar
  • 1 teaspoon ground cinnamon (plus the 1 tsp allocated above)
  • Pinch of salt
  • Coarse sugar for sparkle
  • Chopped pecans or walnuts

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and eggs until slightly thick and smooth, about 30 seconds.
  4. Add the pumpkin puree, oil, milk, and vanilla to the egg mixture. Whisk until well combined and glossy.
  5. 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.
  6. Make the swirl: In a small bowl, mix the 1/3 cup sugar, 1 teaspoon cinnamon, and a pinch of salt.
  7. 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.
  8. 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.
  9. 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.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.