# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1/2 cup vegetable oil
10 - 2/3 cup granulated sugar
11 - 1/4 cup packed brown sugar
12 - 2 large eggs, room temperature
13 - 1 cup pumpkin purée, not pumpkin pie filling
14 - 1/4 cup milk
15 - 1 teaspoon vanilla extract
→ Gingerbread Swirl
16 - 1/3 cup molasses
17 - 1/4 cup packed brown sugar
18 - 2 tablespoons unsalted butter, melted
19 - 1/2 teaspoon ground ginger
20 - 1/2 teaspoon ground cinnamon
21 - 1/8 teaspoon ground cloves
22 - 1/8 teaspoon ground nutmeg
# Directions:
01 - Adjust oven rack to the center and preheat to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
02 - Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl until evenly distributed.
03 - In a large mixing bowl, blend together vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Stir in pumpkin purée, milk, and vanilla extract until fully incorporated.
04 - Gradually fold the dry ingredient mixture into the wet mixture, mixing just until the batter is combined. Avoid overmixing.
05 - In a separate bowl, whisk molasses, brown sugar, melted butter, ginger, cinnamon, cloves, and nutmeg until a smooth batter forms.
06 - Spoon pumpkin batter into each liner, filling about two-thirds full. Add a generous teaspoon of gingerbread swirl on top, then use a toothpick or skewer to gently swirl the mixtures for a marbled appearance.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
08 - Let muffins rest in the tin for 10 minutes, then transfer each to a wire rack to cool completely before serving.
