Pumpkin Gingerbread Muffins

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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. 

*Originally published 12/2014. Updated 11/2023*

Hi Friends-

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.

Pumpkin Gingerbread Muffins with Icing Drizzle

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
  • Eggs
  • Vanilla
  • Molasses
  • 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 Muffins

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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. 
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 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

Ingredients

Scale
  • 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

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 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.

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. 

Looking for more pumpkin recipes?

Try these:

And if you want more gingerbread baking recipes, try:

Enjoy!
–Lindsay–

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Reader Interactions

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

  39. 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!!



    Reply

  41. 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.



    Reply

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