These warm Pumpkin Gingerbread Muffins are the perfect fall treat! They are soft, spiced just right, and a little sweet, making them a cozy snack any time of the day.
When I make these muffins, my whole house smells like a bakery! I love enjoying them fresh out of the oven with a bit of butter—it’s hard to stop at just one! 🧡
Key Ingredients & Substitutions
All-Purpose Flour: Standard for these muffins, but you can use whole wheat flour for a healthier spin! Just know it might make the muffins denser.
Brown Sugar: This gives sweetness and moisture. If you don’t have brown sugar, a mix of white sugar and a little honey or maple syrup works well to mimic the flavor.
Spices: Ground ginger and cinnamon are key for that warm flavor profile. For a twist, you could use pumpkin pie spice instead, which has a lovely blend of spices.
Pumpkin Puree: Canned pumpkin is super convenient, but if you’re feeling adventurous, roast and puree fresh pumpkin. It adds a nice homemade touch!
Molasses: It deepens the flavor. You could swap it for honey or agave syrup in a pinch, though it will change the taste slightly.
Vegetable Oil or Butter: Both give good moisture, but I prefer melted butter for the flavor. You can also use coconut oil for a different touch.
How Do You Get Super Soft Muffins?
To keep your muffins soft, avoid overmixing the batter. Once you combine the wet and dry ingredients, mix just until you don’t see dry flour anymore. This keeps the muffins from becoming tough.
- Preheat your oven properly to ensure even cooking.
- Fill the muffin cups about 2/3 full; this gives them room to rise without overflowing.
- Check for doneness a minute or two earlier than the timer suggests to prevent overbaking.
Keeping an eye on these tips will help you achieve muffins that are fluffy and delicious every time! Enjoy your baking! 🧡
Delicious Pumpkin Gingerbread Muffins
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree (canned or fresh)
- 1/3 cup molasses
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Coarse sugar (for sprinkling on top, optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 18-22 minutes to bake. Overall, you’re looking at about 40 minutes from start to enjoying these lovely muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a muffin tin with paper liners or lightly grease it to prevent the muffins from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and all the lovely spices—ground ginger, cinnamon, cloves, and nutmeg. This ensures every bite is flavorful!
3. Combine Wet Ingredients:
In another bowl, mix together the pumpkin puree, molasses, vegetable oil (or melted butter), eggs, and vanilla extract. Stir until everything is smooth and well combined. It should smell amazing!
4. Combine Both Mixtures:
Now, gently pour the wet ingredients into the bowl with dry ingredients. Stir everything together just until you can’t see any dry flour. Be careful not to overmix, or your muffins might be tough!
5. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 2/3 full. This will give them room to rise while baking.
6. Add a Little Crunch (Optional):
If you like, sprinkle some coarse sugar on the top of each muffin for an extra crunchy topping. It’s a delightful touch!
7. Bake Your Muffins:
Pop them in the oven and bake for about 18-22 minutes. Check them by inserting a toothpick into the center; if it comes out clean, your muffins are ready!
8. Cool Down:
Let the muffins cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. The smell should have your kitchen smelling divine!
9. Serve and Enjoy:
Enjoy your warm muffins right away or at room temperature. They are perfectly paired with a pat of butter or your favorite spread. Cozy up with these treats and enjoy the fall vibes!
These Pumpkin Gingerbread Muffins are not just delicious; they are the perfect treat for any cozy moment. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, simply roast and puree it until smooth. About 1 medium pumpkin will yield the necessary 1 cup of pumpkin puree. Just make sure it’s well-drained to avoid excess moisture in your batter.
What Can I Substitute for Molasses?
If you don’t have molasses on hand, you can substitute it with honey, maple syrup, or agave nectar. While they will change the flavor slightly, they’ll still keep your muffins moist and delicious!
How Should I Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them in a freezer-safe bag for up to 2 months. Just thaw them overnight in the fridge before enjoying!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to mix in about 1/2 cup of chopped nuts, chocolate chips, or even dried fruits for a fun twist. Just fold them gently into the batter before you fill the muffin cups. Enjoy customizing your muffins!
