# 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
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
03 - In a large bowl, whisk vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Stir in pumpkin purée, milk, and vanilla extract until fully incorporated.
04 - Gradually add the dry mixture into the wet ingredients, stirring until just combined. Avoid overmixing for optimal texture.
05 - In a separate bowl, blend molasses, brown sugar, melted butter, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until smooth.
06 - Divide pumpkin batter among the muffin cups, filling each about two-thirds full. Top each with a generous teaspoon of gingerbread swirl.
07 - Gently swirl the two batters in each cup using a toothpick or skewer to achieve a marbled effect.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
