Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup melted butter (or vegetable oil)
- 3/4 cup granulated sugar
- 1 large egg (or flax egg)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- For the cinnamon swirl: 1/4 cup melted butter, 1/2 cup brown sugar
- For the glaze: 1 cup powdered sugar, 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, melted butter, granulated sugar, egg (or flax egg), and vanilla extract; mix until well blended.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add to the wet mixture and stir until just combined.
- Mix melted butter and brown sugar to create the cinnamon swirl.
- Fill muffin tins halfway with batter, drizzle with cinnamon swirl mixture, then top with more batter.
- Bake for about 25 minutes or until a toothpick comes out clean.
- While cooling slightly, whisk together powdered sugar and milk for the glaze.
- Drizzle glaze over warm muffins before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (65g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg