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
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
- 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
- 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!”]