Save Moist, spiced pumpkin muffins with a luscious marshmallow swirl are perfect for autumn mornings or festive treats. This recipe brings together the warmth of pumpkin and cozy spices in an irresistibly soft muffin.
I first made these for a fall brunch, and they quickly became a family favorite. The combination of pumpkin and marshmallow was so delightful that everyone asked for seconds!
Ingredients
- All-purpose flour: 1¾ cups (220 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 1½ tsp
- Ground nutmeg: ½ tsp
- Ground cloves: ¼ tsp
- Ground ginger: ¼ tsp
- Pumpkin puree: 1 cup (220 g) canned
- Vegetable oil: ½ cup (120 ml)
- Eggs: 2 large
- Granulated sugar: 1 cup (200 g)
- Light brown sugar: ¼ cup (55 g) packed
- Vanilla extract: 1 tsp pure
- Marshmallow creme/fluff: ¾ cup (120 g)
Instructions
- Prepare the Oven:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients:
- In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla until smooth.
- Bring Together:
- Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
- Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Add Marshmallow Swirl:
- Drop 1 heaping teaspoon of marshmallow creme on top of each muffin. Swirl lightly into the batter using a toothpick or skewer.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the muffin (not the marshmallow) comes out clean.
- Cool:
- Cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely.
Save These muffins have become a weekend tradition, especially when my kids join in swirling the marshmallow into the batter. It makes for lots of sticky fingers and happy memories.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, toothpick or skewer, cooling rack
Nutritional Information
Per muffin: 250 calories, 10 g total fat, 38 g carbohydrates, 3 g protein
Notes
Add a pinch of allspice or cardamom for extra spice. Substitute with small marshmallows if desired, but note they melt differently. Enjoy these best served warm with chai or coffee.
Save Bake these muffins for chilly mornings or festive gatherings: they're sure to bring smiles. Keep leftovers in an airtight container for up to 3 days.
Recipe Help
- → Can fresh pumpkin be used instead of canned?
Yes, fresh pumpkin puree works well as long as it's properly drained to prevent excess moisture in the muffins.
- → How do I achieve the perfect marshmallow swirl?
Drop marshmallow creme on top, then gently swirl using a toothpick or skewer, being careful not to overmix.
- → Can these muffins be made gluten-free?
Substitute all-purpose flour with a gluten-free blend; check baking time as it may vary slightly.
- → Is it possible to make this treat vegan?
Replace eggs with flaxseed or applesauce, and use vegan marshmallow creme; results may differ in texture.
- → What additional spices can enhance the flavor?
Try adding a pinch of allspice or cardamom for extra warmth and complexity in each bite.
- → How should leftovers be stored?
Keep muffins in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.