Description
These pumpkin gingerbread muffins are moist and full of warm spices. You can enjoy them for breakfast or as a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, brown sugar, oil, molasses, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use whole wheat flour for a heartier texture.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg