Description
Tender pumpkin muffins swirled with buttery brown-sugar cinnamon ribbons and finished with a glossy glaze, perfect for fall mornings or as a sweet treat.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup melted butter (for batter)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup melted butter (for swirl)
- 1/4 cup brown sugar (for swirl)
- 1 teaspoon ground cinnamon (for swirl)
- 1/2 cup powdered sugar (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- 2 tablespoons milk (for glaze)
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Instructions
- 1. Preheat oven to 350°F and line a muffin tin with paper liners.
- 2. In a medium bowl, whisk together pumpkin puree, 1/2 cup melted butter, granulated sugar, egg, and 1 teaspoon vanilla extract until smooth.
- 3. In another large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- 4. Add dry ingredients to wet pumpkin mixture, stirring until just combined.
- 5. In a small bowl, mix 1/4 cup melted butter, 1/4 cup brown sugar, and 1 teaspoon ground cinnamon to create the swirl mixture.
- 6. In each muffin cup, layer 1-2 tablespoons of pumpkin batter, followed by a teaspoon of the cinnamon swirl, and top with remaining batter to fill about two-thirds full.
- 7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- 8. For the glaze, whisk together powdered sugar, 1/2 teaspoon vanilla extract, and 2 tablespoons milk until smooth.
- 9. Drizzle the glaze over the warm muffins and serve.