Pumpkin Gingerbread Muffins

by 70 Comments

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. 

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.

Pumpkin Gingerbread Muffins with Icing Drizzle

 

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 bursting with flavor, deliciously moist and they make a great mid-morning snack! They're the perfect way to transition from fall to winter. 

★★★★★

5 from 5 reviews

These Pumpkin Gingerbread Muffins are packed with ginger flavor and full of the nutritional benefits of pumpkin and white whole wheat flour.

  • Author: Lindsay
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 min
  • Yield: 12 1x
Scale

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

  1. Combine the first six ingredients in a large bowl and stir until well combined.
  2. Add remaining ingredients and stir until just mixed.
  3. Scoop into greased or lined muffin tins.
  4. 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!

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. 

[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–

Comments

  12. 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!

    Reply

  14. 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.

    Reply

  16. 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.

    Reply

  18. 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!

    Reply

  23. 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!

    Reply

  25. 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!

    Reply

  27. 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.

    Reply

  30. 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!

    Reply

  34. 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.

    Reply

  35. 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~

    Reply

  38. 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

    Reply

Trackbacks

  5. […] I came up with. I’ve been craving gingerbread for a few weeks now. More specifically, these Pumpkin Gingerbread Muffins. When I saw this month’s theme, I immediately knew I wanted to make gingerbread but I decided […]

    Reply

  8. […] Sometimes it’s fun to eat it plain, but I also like to experiment with mix-ins like chocolate chips, fresh cranberries, and more. If you’re looking for a fall recipe that’s a bit more unique, be sure to try my Pumpkin Gingerbread Muffins! […]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Buy My Ebooks!

sidebar

Most Recent Posts

Easy Breakfast Ideas for Kids
Easy At-Home Activities For Kids
Easy Weeknight Meal Ideas
Mail a hug kid activity
Round-up of 20 Kid-Friendly Baking Recipes
Sausage and white bean soup with noodles, carrots and peppers
Pre-kindergarten daily schedule
Easy Pantry and Freezer Meals
Indoor Activities for Kids from preschool to elementary school

The Lean Green Bean is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Read the full privacy and disclosure policy here.