Gingerbread Pumpkin Muffin Swirls (Print version)
Moist pumpkin muffins blended with gingerbread—perfect for festive mornings and seasonal celebrations.
# What You Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1/2 cup vegetable oil
10 - 2/3 cup granulated sugar
11 - 1/4 cup packed brown sugar
12 - 2 large eggs, room temperature
13 - 1 cup pumpkin purée (not pumpkin pie filling)
14 - 1/4 cup milk
15 - 1 teaspoon vanilla extract
→ Gingerbread Swirl
16 - 1/3 cup molasses
17 - 1/4 cup packed brown sugar
18 - 2 tablespoons unsalted butter, melted
19 - 1/2 teaspoon ground ginger
20 - 1/2 teaspoon ground cinnamon
21 - 1/8 teaspoon ground cloves
22 - 1/8 teaspoon ground nutmeg
# How to Make:
01 - Preheat oven to 350°F (175°C). Line each cavity of a 12-cup muffin tin with paper liners.
02 - In a medium mixing bowl, thoroughly whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
03 - In a large bowl, combine vegetable oil, granulated sugar, brown sugar, and eggs. Mix until smooth. Add pumpkin purée, milk, and vanilla extract; stir until fully incorporated.
04 - Gradually fold the dry ingredients into the wet mixture. Mix only until just incorporated to preserve tenderness.
05 - In a separate bowl, combine molasses, brown sugar, melted butter, ground ginger, cinnamon, cloves, and nutmeg. Stir until the swirl mixture is uniform.
06 - Divide pumpkin batter among muffin cups, filling each about two-thirds full. Top each with a generous teaspoon of gingerbread swirl. Using a toothpick or skewer, gently swirl the two batters together for a marbled effect.
07 - Place the muffin tin in the oven and bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the tin for 10 minutes. Transfer to a wire rack and cool completely before serving or storing.
# Expert tips:
01 -
- Festive pumpkin and gingerbread flavors in every bite
- Perfect for autumn mornings or holiday celebrations
02 -
- Store muffins in an airtight container at room temperature for up to 3 days
- Contains wheat (gluten), eggs, milk, butter (dairy): check labels if using alternatives
03 -
- For extra flavor, top with cream cheese frosting or powdered sugar
- Swap half the flour for whole wheat for more texture