# The Ingredients You'll Need:
→ Dry Ingredients
01 - 1 and 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 and 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
→ Wet Ingredients
09 - 1 cup canned pumpkin puree
10 - 1/2 cup vegetable oil
11 - 2 large eggs
12 - 1 cup granulated sugar
13 - 1/4 cup packed light brown sugar
14 - 1 teaspoon pure vanilla extract
→ Marshmallow Swirl
15 - 3/4 cup marshmallow creme
# Step-by-Step Instructions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or coat 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.
03 - In a large mixing bowl, thoroughly whisk pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth.
04 - Gently fold the dry ingredients into the wet mixture just until combined. Take care not to overmix for optimal texture.
05 - Portion the batter evenly among the prepared muffin cups, filling each about two-thirds full. Place a heaping teaspoon of marshmallow creme on top of each portion, then swirl gently into the batter using a toothpick or skewer.
06 - Bake for 20 to 22 minutes, or until a toothpick inserted into the muffin portion (avoiding the marshmallow) emerges clean.
07 - Allow muffins to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.
