Here’s a beautiful, easy recipe for Pumpkin Gingerbread Muffins
You’ll be loving these warm muffins on chilly fall and winter mornings. They’re the spice of the season, and they’re good, old-fashioned comfort food.
Bake them for fall holidays, a weekend treat, or as after-school snacks. They’ll be a favorite around your house!
Pumpkin Gingerbread Muffins
Simple and delicious fall inspired muffins perfect for those cool autumn mornings.
Ingredients
- ¾ cup firmly packed brown sugar
- ½ cup (1 stick) salted butter, softened
- ¼ cup molasses
- 1 large egg, beaten
- 1 cup unsweetened pumpkin puree
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. and lightly grease muffin cups.
- In a large bowl, combine the sugar, butter and molasses; beat well with an electric mixer. Add the egg and pumpkin, beating until smooth.
- In a separate bowl, whisk together the flour, baking soda and salt. Add to pumpkin mixture, stirring just until moistened (the batter will be thick and lumpy).
- Fill the muffin cups half full and bake for about 20 minutes, or until toothpick inserted in center comes out clean.
Nutrition
Serving: 1muffin, Calories: 223kcal, Carbohydrates: 34g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 217mg, Potassium: 190mg, Fiber: 1g, Sugar: 19g, Vitamin A: 3446IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are a few more fall themed muffin recipes you might enjoy:
- Pumpkin Apple Streusel Muffins by The Kitchen is My Playground
- Cranberry Muffins by RecipeGirl
- Pumpkin Cream Cheese Swirl Muffins by The Novice Chef
- Easy Apple Cinnamon Muffins by RecipeGirl
Really curious as to why these are called ginger bread… as I can’t seem to find one recipe with everything I want, I’m going to use yours and add to it. 🙂
Just looking at this recipe, I am wondering why these are called “gingerbread” when there is no ginger in them?
haha, good point! The molasses indicates a “gingerbread” flavor, I guess.
Hi Lori,
I thought they turned out very moist, but why no spices? I thought they needed something to kick it up a little. I added walnuts and raisins also. Thank you for sharing
sure- add some spices!
I just realized I misread the recipe and used 1/2 cup of butter instead of 2 cups. They turned out great and I definitely would use 1/2 cup of butter again.
I just found your website and tried this recipe. Loved them! Thanks for the great recipe!