These Pumpkin Gingerbread Muffins are bursting with flavor, deliciously moist and they make a great mid-morning snack! They’re the perfect way to transition from fall to winter.
*This recipe was originally published 12/2014. Photos and text updated 11/2017*
I originally shared this muffin recipe three years ago, just a couple months after Squish was born. As you might recall, I got pretty sick after he was born and these were pretty much the first thing I made once I was able to get back in the kitchen.
Although I loved this recipe the first time around, it kinda fell off my radar for a couple years there and boy am I glad I remembered it this year. I made a batch last weekend while my parents were visiting with the intention of updating the photos and let’s just say they didn’t last long. I had to make a second batch for photos! Although I can’t say I’m disappointed that we had enough to enjoy for a few more days.
I’m kind of a muffin fanatic. Squish and I make banana muffins all the time. And baby girl loves them as a snack. When I made these for the first time, I was basically looking for a winter muffin that also gave me an excuse to use up some of my leftover fall pumpkin! And I nailed it…on the first try even!
These were a hit this time around with both kiddos and my parents as well…so I’d say that’s an all-around win.
I guess what I’m saying is…make these immediately.Print
Pumpkin Gingerbread Muffins
Packed with ginger flavor and full of the nutritional benefits of pumpkin and white whole wheat flour.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 12
- 4 Tbsp butter, melted
- 2/3 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/3 cup molasses
- 2/3 cup pumpkin puree
- 13/4 cup white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 2 tsp ground ginger
- Combine the first six ingredients in a large bowl and stir until well combined.
- Add remaining ingredients and stir until just mixed.
- Scoop into greased or lined muffin tins.
- Bake at 350 degrees for 20-22 minutes.
I made 12 large muffins. Feel free to make yours smaller if you’re into that. I like them plain, but if you want to fancy them up a little, mix some powdered sugar with a splash of milk and drizzle it on top for a glaze!
These Pumpkin Gingerbread Muffins would pair perfectly with your morning coffee or tea!Click To Tweet