Moist muffins blend spiced pumpkin and marshmallow swirl for a delightful autumn treat—easy, fluffy, and flavorful.
# What You’ll Need:
→ Dry Ingredients
01 - 1¾ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1½ teaspoons ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ¼ teaspoon ground cloves
08 - ¼ teaspoon ground ginger
→ Wet Ingredients
09 - 1 cup canned pumpkin puree
10 - ½ cup vegetable oil
11 - 2 large eggs
12 - 1 cup granulated sugar
13 - ¼ cup packed light brown sugar
14 - 1 teaspoon pure vanilla extract
→ Marshmallow Swirl
15 - ¾ cup marshmallow creme
# How-To:
01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cavity with non-stick spray.
02 - In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until combined.
03 - In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and cohesive.
04 - Fold the dry mixture into the wet ingredients, mixing gently just until the batter is evenly incorporated. Avoid overmixing.
05 - Spoon the batter evenly into the prepared muffin tin, filling each cup approximately two-thirds full.
06 - Place 1 heaping teaspoon of marshmallow creme atop each portion of batter. Swirl it lightly into the surface using a toothpick or skewer.
07 - Transfer the tin to the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the muffin (avoiding the marshmallow center) comes out clean.
08 - Allow muffins to rest in the tin for 5 minutes, then move to a cooling rack to cool completely.
