Cinnamon Pumpkin Swirl Muffins

I have always wanted to try pumpkin recipes, but after last year’s failed attempt at pumpkin pie (used raw pumpkin, total fail!) I kinda hit the breaks on that one. For some reason I do not like to use canned purees. So today I got myself a nice little pumpkin, chopped it up into little pieces, roasted them and made a fresh cup of pumpkin puree.
You can even keep the puree stored for up to a year in an air tight bag in the freezer.
Now one thing I know for sure is I’m never gonna let my pantry be empty of pumpkin puree.

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Cinnamon Pumpkin Swirl Muffins
Ingredients

– 1/4 cup canola oil
– 1 cup all purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup light brown sugar
– 2 eggs
– 3/4 cup pumpkin puree
– 1 tsp pure vanilla extract
– 1/4 cup sun dried prunes

For the filling:
4 tablespoons white sugar
1 teaspoon cinnamon

Directions:

  1. Preheat oven to 180 degrees Celsius. Line paper muffin cups in your muffin pan.
  2. In a large bowl, whisk together the flour, spices, baking powder, baking soda, and salt.
  3. In a separate large bowl, whisk together the oil, sugar, eggs, pumpkin, and vanilla.
  4. Whisk flour mixture into the pumpkin mixture until well combined.
  5. Chop the prunes into small pieces and mix them in the batter. Careful not to over mix.
  6. Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle each half-full muffin with 1/2 teaspoon of cinnamon sugar and fill with remaining batter. Sprinkle remaining cinnamon sugar over each muffin.
  7. Bake until a toothpick inserted into the center of a muffin comes out clean – about 18-20 minutes. Cool muffins in the pan on a cooling rack.

I ended up with about 18 big muffins, but it all depends on how big you make them.

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One Comment Add yours

  1. Rana says:

    I’ve always been a fan of everything pumpkiny 🙂

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