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Pumpkin gingerbread muffins

Moist Pumpkin Gingerbread Muffins for Cozy Holiday Mornings

These pumpkin gingerbread muffins are moist and filled with warm spices, perfect for cozy holiday mornings.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute whole wheat flour for denser texture.
  • 1 cup White Whole Wheat Flour Use more all-purpose flour if unavailable.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1/2 teaspoon Kosher Salt Adjust quantity if using regular salt.
  • 1 teaspoon Ground Ginger Fresh ginger can be used, but adjust the amount.
  • 1 teaspoon Ground Cinnamon Can substitute with pumpkin pie spice.
  • 1/2 teaspoon Ground Nutmeg Freshly grated gives the best taste.
  • 1/4 teaspoon Ground Cloves Omit for milder flavor or use less.
  • 1 cup Pumpkin Purée Use canned, not pumpkin pie filling.
  • 1/2 cup Pure Maple Syrup Honey or agave syrup may substitute.
  • 1/4 cup Unsulphured Molasses Avoid blackstrap to prevent bitterness.
  • 1/2 cup Unsalted Butter Coconut or vegetable oil may substitute.
  • 2 Large Eggs Vegan option: flax eggs or applesauce.
  • 2 tablespoons Coarse Sparkling Sugar (Turbinado Sugar) Optional for crunch; regular sugar can be used.

Equipment

  • muffin pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Pumpkin Gingerbread Muffins
  1. Preheat your oven to 375°F (190°C) and prepare a muffin pan with nonstick spray or liners.
  2. Whisk together all-purpose flour, white whole wheat flour, baking soda, kosher salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
  3. Combine pumpkin purée, pure maple syrup, unsulphured molasses, melted unsalted butter, and large eggs in a large mixing bowl.
  4. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
  5. Spoon the batter into the prepared muffin pan, filling each cup about ¾ full and topping with coarse sparkling sugar if desired.
  6. Bake for 20-22 minutes, checking for doneness by pressing lightly or using a toothpick.
  7. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Muffins are best enjoyed warm and can be stored in an airtight container for up to 5 days.

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