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–+ servings
Five gingerbread muffins on a wooden cutting board.

Gingerbread Pumpkin Muffins Recipe

Mary
These Pumpkin Gingerbread muffins combine the warmth of gingerbread with the sweet and creamy flavor of pumpkin puree for a delightful breakfast or snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Muffins
Cuisine American
Servings 12
Calories 310 kcal

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 and stir to mix until just combined.
  • Spoon the batter into the prepared muffin pan and bake for 25 to 30 minutes, until a toothpick inserted into the center of the muffin comes out clean.
  • Allow the muffins to cool completely, then prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. Add more milk, if needed, to thin the glaze.
  • Drizzle the glaze over the top of the cooled muffins and allow the glaze to harden before serving.
    Pumpkin gingerbread muffins recipe.

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 51gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gCholesterol: 31mgSodium: 193mgFiber: 2gSugar: 29g
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