Pin Moist, spiced pumpkin muffins with a luscious marshmallow swirl are the quintessential autumn treat for cozy mornings or festive gatherings.
I remember making these pumpkin muffins for a fall potluck. The marshmallow swirl turned every bite into a sweet delight, and they were devoured in minutes.
Ingredients
- All-purpose flour: 1¾ cups (220 g), provides structure to the muffins
- Baking powder: 1 tsp, helps the muffins rise
- Baking soda: ½ tsp, aids in leavening
- Salt: ½ tsp, balances sweetness
- Ground cinnamon: 1½ tsp, for classic spice
- Ground nutmeg: ½ tsp, adds warmth
- Ground cloves: ¼ tsp, deepens the flavor
- Ground ginger: ¼ tsp, for a subtle kick
- Pumpkin puree: 1 cup (220 g), adds moisture and flavor
- Vegetable oil: ½ cup (120 ml), keeps muffins moist
- Large eggs: 2, binds the batter
- Granulated sugar: 1 cup (200 g), adds sweetness
- Packed light brown sugar: ¼ cup (55 g), gives extra flavor
- Pure vanilla extract: 1 tsp, adds aroma
- Marshmallow creme/fluff: ¾ cup (120 g), for the swirl topping
Instructions
- Prepare oven and pan:
- Preheat 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.
- Mix wet ingredients:
- In a large bowl, whisk pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla until smooth.
- Combine batter:
- Add dry ingredients to wet ingredients and mix gently until just combined. Do not overmix.
- Fill muffin tin:
- Divide batter evenly among 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 20–22 minutes, or until a toothpick inserted into a muffin (avoid marshmallow) comes out clean.
- Cool:
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Pin My kids always request these muffins after picking pumpkins at the farm—they love helping swirl the marshmallow before baking!
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, toothpick or skewer, cooling rack
Nutritional Information (per muffin)
Calories: 250, Total Fat: 10 g, Carbohydrates: 38 g, Protein: 3 g
Notes
For extra spice, add a pinch of allspice or cardamom. Substitute marshmallow creme with small marshmallows, noting they may melt differently. Delicious served warm with chai or coffee.
Pin Enjoy these muffins fresh from the oven for the best flavor and texture. They make a wonderful addition to any autumn breakfast spread.
Recipe Questions
- → Can I substitute fresh pumpkin for canned puree?
Yes, use equal amounts of cooled, mashed fresh pumpkin. Ensure it’s well drained for best texture.
- → What’s the secret to a tender muffin crumb?
Gently mix wet and dry ingredients until just combined; avoid overmixing to keep muffins soft.
- → Can I use small marshmallows instead of creme?
Yes, but small marshmallows may melt differently, giving a less even swirl and altering texture slightly.
- → How do I prevent muffins from sticking to the pan?
Use paper liners or grease the muffin tin well to ensure easy release after baking.
- → Is it possible to adjust the spice level?
Add a pinch of allspice or cardamom for extra warmth, or reduce spices to your taste preference.
- → Can these muffins be made in advance?
Absolutely! Store cooled muffins in an airtight container for up to three days, or freeze for longer storage.