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 9 reviews

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


  • 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


  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.