Pin it Moist pumpkin muffins swirled with spiced gingerbread batter create a festive, aromatic treat that captures the cozy spirit of autumn. These bakery-style muffins are ideal for breakfast or holiday gatherings.
I first made these Gingerbread Pumpkin Muffin Swirls for a weekend brunch, and they quickly became a seasonal favorite among friends. The marbled effect was as beautiful as it was delicious: warm spices and pumpkin combined in every swirl.
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)
- Brown sugar: 1/4 cup (50 g), packed
- Eggs: 2 large, 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)
- Brown sugar (swirl): 1/4 cup (50 g), packed
- Unsalted butter: 2 tablespoons (30 g), melted
- Ground ginger (swirl): 1/2 teaspoon
- Ground cinnamon (swirl): 1/2 teaspoon
- Ground cloves (swirl): 1/8 teaspoon
- Ground nutmeg (swirl): 1/8 teaspoon
Instructions
- Prepare muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
- Combine wet ingredients:
- Mix oil, granulated sugar, brown sugar, and eggs until smooth in a large bowl. Stir in pumpkin purée, milk, and vanilla extract until combined.
- Add dry to wet:
- Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
- Make gingerbread swirl:
- In a separate bowl, combine all gingerbread swirl ingredients until smooth.
- Layer batters:
- 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 gently swirl for marbled effect.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let muffins cool in tin for 10 minutes. Transfer to a wire rack to cool completely.
Pin it Every fall, my family gathers around the table eager to taste these fragrant muffins fresh out of the oven. They always bring warmth and togetherness to chilly mornings.
Required Tools
Muffin tin, paper liners, mixing bowls, whisk, measuring cups and spoons, toothpick or skewer, wire rack
Nutritional Information (per muffin)
Calories: 235, Total Fat: 9 g, Carbohydrates: 36 g, Protein: 3 g
Category & Diet
Dessert, American cuisine, Vegetarian, Medium difficulty, Yield: 12 muffins
Pin it Enjoy these muffin swirls warm with coffee or tea. Their festive aroma makes any morning extra special.
Recipe FAQs
- → What makes these muffins extra moist?
Pumpkin purée and vegetable oil help create a tender, moist texture in every muffin.
- → Can I use whole wheat flour?
Yes, substituting half with whole wheat flour adds heartiness without sacrificing softness.
- → Which spices are in the gingerbread swirl?
The swirl blends ginger, cinnamon, cloves, and nutmeg for aromatic, warm notes.
- → How do I achieve a marbled look?
Swirl the pumpkin batter with the gingerbread mixture in the muffin cups using a toothpick or skewer.
- → What toppings work well?
Cream cheese frosting or powdered sugar are popular choices for a festive finish.
- → How should I store the muffins?
Keep muffins in an airtight container at room temperature for up to 3 days for best freshness.