These pumpkin gingerbread muffins are a cozy treat that brings warmth to your mornings! With spicy ginger and sweet pumpkin, they’re soft and delicious.
Plus, they make your kitchen smell like a fall festival! I love pairing them with a hot cup of tea for a perfect snack. You’ll want to make these over and over! 🎃
Key Ingredients & Substitutions
All-purpose Flour: This is the base for the muffins. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free baking flour instead. I find that it works well without changing the texture too much.
Ground Spices: Ground ginger, cinnamon, cloves, and nutmeg are key for flavor. You could swap out ginger for allspice if you want something a little different. Freshly grated ginger adds a nice touch, too!
Molasses: This sweet, thick syrup adds depth. If you don’t have molasses, you can use honey or maple syrup, but the flavor will be slightly different. I prefer using dark molasses for a richer taste.
Canned Pumpkin Puree: Make sure you pick plain pumpkin puree, not pumpkin pie filling, which is sweetened and flavored. You can use homemade puree if you prefer—it’s easy to make and a great way to use fresh pumpkins!
Unsalted Butter: Melted butter makes the muffins moist. You can replace it with vegetable oil or melted coconut oil if you prefer a dairy-free version. I sometimes use coconut oil for a subtle flavor twist!
What’s the Best Way to Combine Wet and Dry Ingredients Without Overmixing?
A common challenge in muffin making is avoiding tough muffins due to overmixing the batter. Here’s what to do:
- Mix wet ingredients until smooth before adding the dry. This ensures even distribution.
- When combining, add the dry ingredients in batches. Fold gently with a spatula until just combined. Some lumps are okay!
- Avoid vigorous stirring. A few strokes are often enough to create a tasty muffin without overworking the batter.
With these tips, you’ll whip up fluffy muffins every time!
How to Make Pumpkin Gingerbread Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk (any kind)
- Coarse sugar or sanding sugar, for topping (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, giving you a total of around 35-40 minutes. Plus, allow a bit of time for cooling before you dig in!
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Pan:
First things first, preheat your oven to 350°F (175°C). While it’s heating up, line a muffin tin with paper liners or grease it generously to avoid sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Next, add the spices: ground ginger, cinnamon, cloves, and nutmeg. Mix until everything is well combined. This will help distribute the spices evenly throughout your muffins.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the melted and cooled butter, brown sugar, and molasses. Mix these ingredients together until well-blended and smooth. Next, beat in the egg until it’s fully incorporated. Then add in the pumpkin puree and milk, stirring gently until everything is combined.
4. Combine Wet and Dry Ingredients:
Now it’s time to bring the mixtures together! Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold them together gently until just combined. Be careful not to overmix; it’s perfectly fine if there are a few small lumps!
5. Fill the Muffin Cups:
Spoon the batter evenly into the muffin cups, filling each one about 3/4 full. This gives the muffins room to rise without overflowing.
6. Add Toppings and Bake:
If you’d like a crispy topping, sprinkle coarse sugar on top of each muffin. Pop the muffins in the oven and bake for 20-25 minutes. They’re ready when a toothpick inserted into the center comes out clean!
7. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. You can enjoy them warm, or at room temperature, perhaps with a bit of butter or a drizzle of honey!
These pumpkin gingerbread muffins are the perfect blend of spice and sweetness—ideal for cozy autumn days! Enjoy every bite! 🎃
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you’re using fresh pumpkin, simply roast it, scoop out the flesh, and puree until smooth. About 1 medium pumpkin will yield enough for this recipe. Make sure to let it cool before mixing into your batter!
What Can I Substitute for Molasses?
If you don’t have molasses on hand, you can substitute it with dark corn syrup, honey, or maple syrup. Keep in mind that the flavor will change slightly, but it will still give your muffins sweetness and moisture.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer.
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water), use plant-based milk, and substitute the butter with a vegan butter or coconut oil. They’ll still taste delicious!
