Here’s a beautiful, easy recipe for Pumpkin Gingerbread Muffins

Pumpkin Gingerbread Muffins Recipe - by RecipeGirl.com

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.

Pumpkin Gingerbread Muffins Recipe - by RecipeGirl.com

Bake them for fall holidays, a weekend treat, or as after-school snacks.  They’ll be a favorite around your house!

Pumpkin Gingerbread Muffins Recipe - by RecipeGirl.com

Pumpkin Gingerbread Muffins
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Pumpkin Gingerbread Muffins

Simple and delicious fall inspired muffins perfect for those cool autumn mornings.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 12 muffins (1 per serving)
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Ingredients

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.

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7 Comments

  1. Chanel says:

    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. 🙂

  2. Stacey says:

    Just looking at this recipe, I am wondering why these are called “gingerbread” when there is no ginger in them?

    1. Lori Lange says:

      haha, good point! The molasses indicates a “gingerbread” flavor, I guess.

  3. Debbie says:

    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

    1. Lori Lange says:

      sure- add some spices!

  4. Diana says:

    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.

  5. Diana says:

    I just found your website and tried this recipe. Loved them! Thanks for the great recipe!