Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin purée (not pie filling)
1/2 cup orange marmalade
2 large eggs, room temperature
1/2 cup vegetable oil
1/4 cup whole milk
1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves until well combined.
Step 3: In a medium bowl, combine the pumpkin purée, orange marmalade, eggs, vegetable oil, milk, and vanilla extract. Whisk until the mixture is smooth and the marmalade is evenly distributed.
Step 4: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix; the batter should be slightly thick.
Step 5: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 6: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For a more intense orange flavor, add 1 tablespoon of fresh orange zest to the wet ingredients.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin muffins, orange marmalade, breakfast muffins, fall baking, sweet breakfasts
