Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- In a small bowl, mix brown sugar and cinnamon for the swirl. Stir in melted butter until crumbly.
- Fill each muffin cup halfway with batter. Sprinkle a teaspoon of the cinnamon sugar mixture over the batter, then top with more batter until cups are about 3/4 full.
- Swirl the cinnamon sugar into the batter gently using a toothpick or knife.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- While muffins bake, prepare the glaze by whisking powdered sugar, milk, and vanilla extract until smooth.
- Once muffins are cool, drizzle the glaze over the tops.
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- Prep Time: 15 minutes
- Cook Time: 22 minutes
Nutrition
- Serving Size: 12 muffins
- Calories: 310 kcal per serving