Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1/4 cup butter, softened
- 1/2 cup brown sugar (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- If using, fold in the chopped pecans.
- In a small bowl, combine the softened butter, brown sugar, and cinnamon to make the filling.
- Fill each muffin cup about halfway with the batter, then add a teaspoon of the cinnamon filling in the center before topping with more batter to fill the cups about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the muffins are baking, prepare the glaze by whisking together the powdered sugar and milk until smooth.
- Once the muffins are done, allow them to cool for a few minutes before drizzling the glaze over the top. Serve warm.
Notes
- For a richer flavor, use brown butter in the muffin batter.
- Feel free to substitute the pecans with walnuts or omit them entirely for a nut-free version.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg