These Pumpkin Gingerbread Muffins are a cozy treat full of warm spices! With pumpkin and a hint of ginger, they are soft, moist, and smell heavenly while baking.
These muffins are perfect for chilly days. I love enjoying them with a cup of tea or coffee—it’s like a warm hug for your tummy! Plus, they’re super easy to whip up!
Key Ingredients & Substitutions
Flour: All-purpose flour works great for structure. If you need a gluten-free option, try a 1:1 gluten-free flour blend. Whole wheat flour can also add more nutrition and a nutty flavor, though it may slightly change the texture.
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can use homemade puree if you have fresh pumpkin. Just bake and mash it! Avoid pumpkin pie filling, as it contains added sugars and spices.
Molasses: This adds depth and color. If you don’t have it, honey or maple syrup can substitute, though they will change the flavor a bit. Just use a little less than the recipe calls for.
Spices: Ground ginger and cinnamon are key for that warm flavor. Don’t have them on hand? Use pumpkin pie spice as a substitute for convenience. Just adjust the quantity based on your taste preference.
How Do I Ensure My Muffins Are Perfectly Moist?
Moist muffins start with mixing the wet ingredients. Make sure not to over-mix after combining them with the dry ingredients. Keep the batter a bit lumpy and thick for the best results. Here’s what to do:
- Combine wet ingredients in one bowl, ensuring they’re well mixed.
- Add wet to dry and stir gently just until combined. A few lumps are okay!
- Don’t leave the batter sitting around; fill the muffin tin right away to keep the leavening power from baking powder effective.
These tips will help give you that delightful moist texture in every muffin!
How to Make Pumpkin Gingerbread Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp ground black pepper (optional, for a slight kick)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup molasses
- Coarse sea salt (for sprinkling, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. After baking, allow about 5 minutes for cooling in the pan before transferring to a rack. In total, you’ll need around 40-45 minutes to enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, white sugar, baking soda, baking powder, salt, ground ginger, cinnamon, cloves, nutmeg, and black pepper. This step blends all the dry ingredients thoroughly for a well-flavored muffin.
3. Prepare the Wet Ingredients:
In another bowl, mix the pumpkin puree, oil, eggs, vanilla extract, and molasses together. Make sure everything is well combined, so your muffins turn out moist and flavorful.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to over-mix. The batter should be thick and slightly lumpy—this helps keep the muffins fluffy!
5. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. This allows room for them to rise without overflowing.
6. Add a Touch of Salt:
If you like, sprinkle a little coarse sea salt over the top of each muffin. It adds a delightful contrast to the sweetness!
7. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. They’re done when a toothpick inserted into the center comes out clean. The aroma of spices will fill your kitchen!
8. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy these muffins warm or at room temperature, ideally paired with your favorite hot beverage!
These Pumpkin Gingerbread Muffins are not only moist and aromatic but also feature a lovely richness from the molasses and warm spices that make them perfect for autumn. Enjoy baking and sharing this delightful treat!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just bake or steam your pumpkin until soft, then mash it into a puree. Make sure to drain any excess moisture to keep your muffins from getting soggy.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen in a freezer-safe bag for up to 3 months. Just let them thaw overnight in the fridge when you’re ready to enjoy them again!
Can I Substitute Ingredients for a Healthier Version?
Absolutely! You can substitute whole wheat flour for some of the all-purpose flour to increase fiber content. Also, consider using applesauce or yogurt instead of oil to reduce fat while keeping the muffins moist.
What Can I Use Instead of Molasses?
If you don’t have molasses, you can use honey or maple syrup as a substitute, but adjust the quantity slightly, as they are sweeter than molasses. Keep in mind this will change the flavor profile a bit, but it will still be delicious!
