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*
Hi Friends-
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.
PrintPumpkin Gingerbread Muffins
These Pumpkin Gingerbread Muffins are packed with ginger flavor and full of the nutritional benefits of pumpkin and white whole wheat flour.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 12 1x
Ingredients
- 4 Tbsp butter, melted
- 2/3 cup brown sugar (you can use 1/2 cup for less sweet)
- 2 eggs
- 1 tsp vanilla
- 1/3 cup molasses
- 2/3 cup pumpkin puree (i often bump this up to 3/4 cup)
- 1.5 cups white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger (more if desired)
- optional mixins- fresh cranberries, hemp seeds, ground flax etc
Instructions
- 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 375 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!
[clickToTweet tweet=”These Pumpkin Gingerbread Muffins would pair perfectly with your morning coffee or tea!” quote=”These Pumpkin Gingerbread Muffins would pair perfectly with your morning coffee or tea!”]
Enjoy!
–Lindsay–
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These look so good. Can’t wait to share them with my girlfriends at the next brunch.
awesome! hope they’re a hit!
What flour can I use in place of the whole wheat. We are doing gluten free right now to try and heal some gut issues
Thank you
you can use a gf all purpose blend
Yummy!!! These look amazing 🙂 Pumpkin and gingerbread are my two fave flavours 🙂
http://www.skinnybelle.com/
Glad to see you back buddy! I no joke had pumpkin gingerbread pancakes for breakfast today and reckon these would be perfect to have that combination throughout the day! Cheers!
oooh like the pancake idea!
I thought I was over pumpkin till next fall but this recipe is speaking to me. It says make now!
i say listen to it 🙂
My three year old and I just made these and he loves them! He tops them with cream cheese and calls them “cupcakes”. Thank you!
★★★★★
(((sharing and SMILING youve been trapped in the deepwarmBABYCUDDLES)))
can i be your family? I want some!
girl, you know you’re like family 🙂
Glad you are feeling better and posting more delicious recipes! Happy New Year!
I don’t blame you for taking a bit of a break with all you had going on! I’m glad to see some recipes from you though. I might make these this weekend if I have ginger in my cupboard.
yay! happy baking!
Welcome backkkkkk! These look awesome…two of my favorite flavors in one! Pinned and stumbled 😀
★★★★★
Thanks girlfriend. appreciate it!
And here I thought pumpkin was done for the year! Haha. Glad you’re back and feeling better! Happy new year to ya!
haha pumpkin is never done in my world!
I’m still so in the mood for pumpkin and gingerbread flavors 🙂 Glad you are back in the swing, I can’t believe how much you accomplished with the blog with all that went on!
Thanks Michele!
So glad you are starting to feel better! I can’t imagine being sick and trying to take care of a little one, but that is great you had so many helping hands. These muffins look and sound delicious!! So happy you’re back in the kitchen whipping up these treats!
Thanks Alex!
Looks like I’ve got some baking to do this weekend! Pumpkin + ginger are my 2 food crushes right now!
woohoo! enjoy!
oh, sister. you had me at gingerbread. what i’ve give to have a gluten-free version of these sitting in my kitchen right now. so glad to see you back and more glad you’ve been bathing in baby cuddles…. they’re what matters most.
I just might make these tomorrow! They sound fabulous and I love extending the gingerbread season as long as I can!
wheee! hope you like them!
My husband loves both pumpkin and gingerbread, so I’ll be trying these… especially since the pumpkin season fades away after Christmas. He goes into pumpkin mourning, so we stock up.
haha. hope he loves them!
I am so obsessed with pumpkin and gingerbread! What a great idea to combine the two! Pinned! 🙂
Lindsay this might just be one of my favorite muffin recipes yet! I would add some chocolate chips (because duh) and maybe some apples or cranberries and then they would be perfect!
don’t worry about the blogging rut bc a) we haven’t noticed and b) if we had, we certainly understand. You have a new life now—that doesn’t mean that blogging isn’t a part of it or whatever, it just means you have to find the new balance. You will.
HAPPY NEW YEAR!
Thanks Susie! And I agree- def add the chocolate chips!
O those gingerbread muffins 😉 You know I love it!
I love gingerbread (and pumpkin). Glad you are feeling better and yes, it’s totally normal to take a little break with blogging. I certainly did.
This is one of my favorite combos 🙂 Just pinned! Have a wonderful New Years!!
Thanks Alanna!
I’m glad you’re starting to feel better! These sound yummy! Happy New Years!
We understand that some important things have been going on in your life, so it’s okay you’ve been less inspired to write than before. And these muffins sounds delicious. I’m going to keep eating pumpkin until it’s not sold in the stores any more this season! 🙂 Happy New Year’s Eve!
awww thanks Ashley!
I’m glad you’re starting to feel back to normal.
These look so tasty! I might have to make them once the holidays are over.
Let me know if you try them!
I’m so glad to have you back, and these muffins look amazing! Quick question: do you think these might work ok with oat flour instead of white whole wheat?
Thanks, and happy new year to you and your beautiful family!
i think so! the texture might be just a bit different but should still taste good!
Glad you’re feeling better. I love pumpkin and ginger!
We are big muffin lovers around here and I always make the same ones over and over. I always browse muffin recipes but not too much seems to catch my eye. I made these today and they really did turn out PERFECT. Thank you Lindsay! I will be adding these to my regular muffin making.
so glad you liked them!
YAHOO for feeling better!!!!! Love gingerbread!
Love a good homebaked muffin.. these look SO delicious and I am loving the addition of gingerbread spices!
I have been trying to make muffins every weekend for an easy breakfast/snack during the week, and if I can make a big batch and freeze them even better! I’m so excited to try these this weekend!
yay! let me know what you think!
These look fantastic! I had exactly zero gingerbread things in December but I guess that doesn’t mean it’s too late now, right?
Dear Lindsay, these muffins are the BEST mix! Gingerbread and pumpkin, perfect for fall. Would love one with a cup of hot spiced cider…. or with my tea for breakfast…delicious!
★★★★★
I make pumpkin muffins but never with gingerbread! I have to give these a try–I bet they pair great with a cup of coffee.
These are great – just made them tonight. I used whole wheat and spelt flour. Never bought molasses before so hopefully “fancy molasses” was the right choice.
glad you liked them!
Made these yesterday. Delicious! I have a bad habit over of filling muffin tins and making a huge mess. So I was conservative on that and I ended up with 12 lovely muffins and a mini-loaf too. Love the flavor of these. Thank you~
so glad you liked them!
We make this on repeat! Even my picky 2 year old asks for these muffins!! Love love love!
★★★★★
yay! so glad to hear it!
Thanks! This one is a keeper!
Really delicious. No optional items needed.
★★★★★
Just made these to go with some late morning coffee…they are amazingly yummy! I did make a few changes to what I had on hand. Maple syrup for molasses, ground all spice instead of just ginger and I added chocolate chips and 2 tsp of hemp powder. I will be making these again real soon, because this batch isn’t going to last long. Thanks for the perfect thanksgiving baked good
We used 1/2 cup of applesauce instead of egg (allergies) and these were DELICIOUS. We didn’t even need to add chocolate chips or a glaze because the muffins are sweet enough on their own. Thankful that these were included with the Snack Spark. Love them!!
★★★★★
So yummy! And moist! Great use of left over pumpkin
★★★★★
I’ve been meaning to leave this comment for some time. I have to say that while I enjoy A LOT of your recipes, this is hands down the best baked recipe ever. I have been making this almost weekly for about 2 months and my 16 month old devours them, along with myself. I cut the sugar as you recommended, as well as upped the pumpkin as you recommended. I typically put in fresh cranberries because we love the tartness and I have to say that I think I will love these throughout the year (not just a fall/winter recipe). I’ve added ground flax seeds and hemp seeds to up the nutritional value and still are amazing. Also last time I didn’t have molasses so used maple syrup instead and it worked out well. Also love how simple the recipe is, doesn’t require more than 1 bowl and has been fun for my daughter to help bake (she loves pouring in the ingredients or mixing in the cranberries).
I would give this recipe 10 stars if I could.
★★★★★
so happy to hear it! i love added fresh cranberries too!