Save Moist warmly spiced muffins blending pumpkin puree with classic gingerbread flavors—perfect for cozy breakfasts or festive treats.
I first made these Gingerbread Spiced Pumpkin Muffins on a crisp autumn morning and the aroma filled our kitchen instantly making everyone eager for breakfast. The moist texture and deep gingerbread flavors paired with pumpkin truly bring festive joy to each bite.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1 ½ teaspoons
- Ground nutmeg: ½ teaspoon
- Ground cloves: ¼ teaspoon
- Pumpkin puree: 1 cup (220 g) canned
- Brown sugar: ⅔ cup (130 g) packed
- Vegetable oil: ⅓ cup (80 ml)
- Eggs: 2 large
- Whole milk: ⅓ cup (80 ml)
- Molasses: ¼ cup (60 ml)
- Vanilla extract: 1 teaspoon
- Turbinado sugar or raw sugar (optional): 2 tablespoons for topping
Instructions
- Prep Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients:
- In a large bowl whisk together flour baking powder baking soda salt ginger cinnamon nutmeg and cloves.
- Mix Wet Ingredients:
- In a separate bowl whisk together pumpkin puree brown sugar oil eggs milk molasses and vanilla extract until smooth.
- Combine Ingredients:
- Add the wet ingredients to the dry ingredients. Gently fold until just combined. Do not overmix.
- Fill Muffin Tin:
- Divide the batter evenly among the muffin cups. Sprinkle tops with turbinado sugar if desired.
- Bake:
- Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Save These muffins have become a seasonal favorite in our house and my kids love helping sprinkle the sugar before baking making weekend mornings extra special.
Required Tools
To bake these muffins you will need a 12-cup muffin tin mixing bowls a whisk measuring cups and spoons and a cooling rack.
Allergen Information
Contains wheat (gluten) eggs and milk (dairy; plant-based milk can be substituted for dairy-free). Carefully check all ingredient labels if allergies are a concern.
Nutritional Information
Each muffin is approximately 195 calories with 6 g fat 33 g carbohydrates and 3 g protein.
Save Serve warm for the best flavor or freeze for a quick festive breakfast all season long.
Recipe FAQs
- → How do I ensure moist muffins?
Use canned pumpkin puree and avoid overmixing the batter for a tender, moist crumb.
- → Can I make these dairy-free?
Yes, substitute whole milk with unsweetened almond milk or other plant-based milk for a dairy-free option.
- → What enhances the muffin topping?
Sprinkle turbinado sugar before baking for a crunchy, golden finish.
- → Are nuts a good addition?
Absolutely. Mixing in chopped pecans or walnuts adds texture and flavor.
- → How do I prevent dense muffins?
Gently fold wet and dry ingredients and stop mixing once combined to keep muffins light.
- → Can these muffins be made ahead?
Yes, store cooled muffins in an airtight container for up to 3 days or freeze for longer freshness.