Ingredients
Scale
- 1 cup canned pumpkin puree
- ½ cup melted butter (or vegetable oil)
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ cup melted butter (for cinnamon swirl)
- ¼ cup brown sugar (for cinnamon swirl)
- 1 tsp ground cinnamon (for cinnamon swirl)
- ½ cup powdered sugar (for glaze)
- ½ tsp vanilla extract (for glaze)
- 2–3 Tbsp milk (for glaze)
Instructions
- Preheat your oven to 350°F and prepare a muffin tin.
- In a bowl, whisk together pumpkin puree, melted butter (or oil), granulated sugar, egg, and vanilla until smooth.
- In another bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold dry ingredients into the wet mixture until just combined.
- Prepare the cinnamon swirl by mixing melted butter, brown sugar, and cinnamon in a small bowl.
- Fill each muffin cup halfway with batter; add a spoonful of cinnamon swirl mixture on top and cover with more batter.
- Swirl gently with a toothpick.
- Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
- While cooling, make the glaze by whisking together powdered sugar, vanilla extract, and milk until desired consistency is reached.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg