# Components:
→ Dry Ingredients
01 - 1¾ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1½ teaspoons ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ¼ teaspoon ground cloves
08 - ¼ teaspoon ground ginger
→ Wet Ingredients
09 - 1 cup canned pumpkin puree
10 - ½ cup vegetable oil
11 - 2 large eggs
12 - 1 cup granulated sugar
13 - ¼ cup packed light brown sugar
14 - 1 teaspoon pure vanilla extract
→ Marshmallow Swirl
15 - ¾ cup marshmallow creme or fluff
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
03 - In a large bowl, whisk pumpkin puree, vegetable oil, eggs, granulated sugar, light brown sugar, and vanilla extract until smooth and homogeneous.
04 - Gently incorporate the dry mixture into wet ingredients, stirring just until combined. Do not overmix; a few small lumps are acceptable.
05 - Evenly distribute batter into muffin cups, filling each about two-thirds full. Drop one generous teaspoon of marshmallow creme atop each portion and swirl lightly with a toothpick or skewer.
06 - Place muffin tin in the oven and bake for 20–22 minutes, or until a toothpick inserted into the muffin (excluding marshmallow center) emerges clean.
07 - Remove muffins from oven, allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool fully before serving.
