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.
*Originally published 12/2014. Updated 11/2023*
You know those few weeks in early November, when Halloween and all things pumpkin is over, but Thanksgiving isn’t quite here and you’re ready for Christmas but it still feels to early?
That’s when you make these muffins. They’re the perfect bridge between Fall and Winter and you absolutely must try them.
Pumpkin and Gingerbread Flavors
I’ve been making these muffins for almost 10 years and they never disappoint. They’re the perfect mix of your favorite pumpkin bread and a delicious gingerbread cookie. All wrapped up in a delicious muffin.
The pumpkin adds a light Fall flavor and the molasses and ginger add the perfect hint of gingerbread with just a couple of simple ingredients.
How To Make Pumpkin Gingerbread Muffins
To make these muffins, you just need a few simple ingredients.
Many of them can be found at Thrive Market– my favorite place to stock your pantry! I love their large selection and place an order every month or two to stock my staple baking items! (refferal link)
- Melted butter
- Brown sugar
- Pumpkin puree
- Flour – I use white whole wheat flour, or
- Baking soda & baking powder
- Cinnamon and Ginger – for flavor
To make them just mix all the wet ingredients together, add the dry ingredients and stir to just combine. You can leave them plain or add mix-ins. I like fresh cranberries for a bit of tart, but you could also add chocolate chips or some hemp seeds.
Recipe for Pumpkin Gingerbread MuffinsPrint
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
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/4 cup molasses
- 2/3 cup pumpkin puree
- 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 make 12 large muffins. Feel free to make yours smaller if you prefer. 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!
Easy Pumpkin Gingerbread Muffins FAQs
Can I freeze pumpkin gingerbread muffins?
Yes! Let them cool completely, then transfer to a freezer-safe bag and freeze. When you’re ready to eat them, just thaw on the counter!
What if I don’t have ground ginger?
You can leave it out and add extra cinnamon to amp up the flavor but the gingerbread flavor will be lacking if you leave it out.
What is molasses and is it healthy?
Molasses is a type of liquid sugar. It’s a thick, dark syrup that is made while refining sugar cane into sugar. Molasses is lower on the glycemic index than regular sugar. It also contains small amounts of nutrients like iron, calcium, magnesium and Vitamin B6.
Do you have a regular pumpkin muffin recipe?
Try this Easy Pumpkin Bread recipe. You can also make it as muffins. You might also like my Gluten-free Pumpkin Bean Bread as an easy way to add some extra nutrients. Or try these Pumpkin Yogurt Bars or my Baked Pumpkin Donuts.
Looking for more pumpkin recipes?
- Pumpkin Pie Bars
- Pumpkin Yogurt Dip
- 30 Healthy Pumpkin Recipes
- 20 Pumpkin Dessert Recipes That Aren’t Pumpkin Pie
- Pumpkin Apple Lentil Muffins
- Pumpkin Energy Balls
And if you want more gingerbread baking recipes, try:
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