These delightful pumpkin gingerbread muffins are like cozy hugs in a cupcake! With a perfect mix of sweet pumpkin and spicy ginger, they fill your kitchen with a warm, inviting smell.
Perfect for breakfast or a snack, these muffins are super easy to make. I love nibbling on one with my morning coffee—it’s the best start to my day! ☕️🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the main flour to keep your muffins fluffy. If you’re looking for a healthier twist, you can swap in whole wheat flour. Just use half whole wheat and half all-purpose for the best texture.
Pumpkin Puree: Canned pumpkin is convenient, but fresh pumpkin works too! Just roast and puree it, though it might have a different moisture level. Be cautious with the texture while adjusting other liquids.
Spices: The warmth of ginger, cinnamon, cloves, nutmeg, and allspice gives these muffins their charm. Feel free to adjust the spices based on your preference or what you have. For example, add a dash of cardamom for something unique!
Applesauce: I love using unsweetened applesauce for moisture without added sugar! You can also substitute it with yogurt or mashed banana if you’re looking for dairy-free options.
How Do You Mix Ingredients Without Overmixing?
Overmixing can lead to tough muffins, so here’s how to combine your ingredients gently:
- Mix the wet and dry ingredients separately first, just till combined.
- When you combine the two, use a spatula or wooden spoon and fold the batter together gently. Stop as soon as you don’t see dry flour!
- A few lumps are okay; they will bake out. It’s all about keeping that tenderness!
How to Make Pumpkin Gingerbread Muffins
Ingredients
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1/4 cup whole wheat flour (optional for extra texture)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice (optional)
- 1 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce or vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Optional Topping:
- Powdered sugar for dusting
Time Needed
This delicious recipe will take you about 10 minutes to prep and 18-22 minutes to bake. Don’t forget to let them cool for about 5 minutes before enjoying your warm, spiced muffins!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). While it heats, line a standard 12-cup muffin tin with paper liners or give each cup a light grease to ensure easy removal later.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour (if using), brown sugar, granulated sugar, baking powder, baking soda, salt, and the spices: ground ginger, cinnamon, cloves, nutmeg, and allspice. This mixture will create the flavorful base of your muffins.
3. Combine the Wet Ingredients
In a separate medium bowl, mix together the canned pumpkin puree, applesauce (or vegetable oil), eggs, and vanilla extract. Whisk these ingredients together until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures
Now, gently pour the wet mixture into the bowl with the dry mixture. With a spatula or wooden spoon, fold the ingredients together until just combined. Be careful not to overmix; a few lumps are okay! The batter should be thick but combined.
5. Fill the Muffin Cups
Spoon the thick batter evenly into the prepared muffin cups, filling each about 2/3 full. This way, they have room to rise without spilling over!
6. Bake the Muffins
Place your muffin tin in the preheated oven and bake for 18-22 minutes. Muffins are done when a toothpick inserted into the center comes out clean. They should be nice and golden-brown!
7. Cool Your Muffins
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
8. Serve and Enjoy!
For a sweet touch, you can dust the muffins with powdered sugar before serving! These pumpkin gingerbread muffins are moist, flavorful, and perfect for any season—enjoy them for breakfast, as an afternoon treat, or even as a delightful dessert!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just roast and puree fresh pumpkin. Make sure to drain any excess moisture to avoid altering the batter consistency. You might need to adjust the overall liquid in the recipe slightly depending on how moist your pumpkin is.
Can I Make These Muffins Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, which helps mimic the structure that gluten provides for the muffins.
How Long Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the microwave.
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Definitely! Chopped nuts like walnuts or pecans, or chocolate chips, would add great texture and flavor. Just fold in about 1/2 cup of your desired mix-ins when combining the wet and dry ingredients before baking.