Pumpkin Gingerbread Muffins
If you’re looking for a muffin that is full of the flavors of the holiday season, then you will definitely want to make these Pumpkin Gingerbread Muffins.
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Pumpkin Gingerbread Muffins
I’m all about eating seasonally and muffins are a quick and easy way to highlight the flavors of the season. These Gingerbread Pumpkin Muffins are great for all of the pumpkin spice lovers out there.
They’re full of the sweet cinnamon flavors that you love, but with a hint of gingerbread with the addition of the molasses. I know you’re family is going to love these muffins.
If you need more quick and easy muffin recipes, be sure to check out the recipes below. Also, you can check out my favorite non-stick American made muffin tin by USA Pan. Happy Baking Friends!
Want more muffin recipes? Here are a few of our favorites:
- Carrot Cake Zucchini Muffins
- Blueberry Apple Muffins
- Oatmeal Cranberry Muffins
- Pumpkin Chocolate Chip Muffins
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Can you freeze Pumpkin Gingerbread Muffins?
Yes, muffins freeze beautifully. All you need to do is bake the muffins per recipe instructions, allow them to cool completely and place them into a labeled freezer bag. They will last three months in the freezer.
My Favorite Supplies for Freezing:
What ingredients are in Pumpkin Gingerbread Muffins?
- flour
- baking powder
- salt
- ground ginger
- pumpkin pie spice
- ground cinnamon
- pumpkin puree
- vegetable oil
- brown sugar
- unsulphered molasses
- eggs
- vanilla extract
- sugar (for topping)
How to make Pumpkin Gingerbread Muffins:
Preheat the oven to 350 degrees and grease a muffin pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, ginger, pumpkin spice, and cinnamon. Set aside.
In a separate bowl, stir together the pumpkin, vegetable oil, brown sugar, molasses, eggs, and vanilla until smooth and well combined.
Add the dry ingredients to the wet ingredients and stir to mix until just combined.
Spoon the batter into the prepared muffin pan, sprinkle with sugar and bake for 25 to 30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Allow the muffins to cool completely before serving.
Pumpkin Gingerbread Muffins
Equipment
Ingredients
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 15 ounce can pumpkin puree
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup unsulphered molasses
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar for topping
Instructions
- Preheat the oven to 350 degrees and grease a muffin pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, ginger, pumpkin spice, and cinnamon. Set aside.
- In a separate bowl, stir together the pumpkin, vegetable oil, brown sugar, molasses, eggs, and vanilla until smooth and well combined.
- Add the dry ingredients to the wet ingredients and stir to mix until just combined.
- Spoon the batter into the prepared muffin pan, sprinkle with sugar and bake for 25 to 30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow the muffins to cool completely before serving.
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