Gingerbread Pumpkin Muffins

A dark muffin with coarse sugar on top with a little rosemary beside it.

These soft and moist pumpkin gingerbread muffins are INCREDIBLE! The flavor is delicate with hints of orange and cardamom and bold with fall flavors like ginger and pumpkin. You will not regret making these easy muffins! This is perfect for anyone needing dairy-free gingerbread recipe.

Prep Time15

Cook Time20

Total Time35

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 muffin pan

Ingredients

Wet Ingredients:

1 ⅓ cups pumpkin puree
¼ cup molasses
2 eggs
⅓ cup olive oil
2 teaspoon vanilla
3 tablespoons orange juice

Dry Ingredients:

2 cups whole wheat flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 teaspoons powdered ginger
1 teaspoon cinnamon
½ teaspoon cardamon (optional)

Optional Topping:

¼ cup turbinado sugar (coarse sugar)

Instructions

Start by preheating the oven to 425 degrees Fahrenheit (215 °C).
In a large mixing bowl, place the pumpkin, molasses, eggs, olive oil, vanilla, and orange juice. Whisk together until well combined.
In another bowl, place the whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cardamom if using. Use a whisk to mix everything together until well combined.
Pour the flour mixture into the pumpkin mixture. Use a spatula to fold the batter together just until combined, about 12 -15 folds.
In a muffin pan lined with muffin liners or greased, fill each muffin cup all the way up (about ⅓ cup). Bake at 425 Fahrenheit (215 °C) for 9 minutes, then turn the oven down to 375 degrees Fahrenheit (190 °C) and bake for another 9-11 minutes until the muffins are no longer gooey. Let the muffins sit in the pan for 5 minutes, then remove them from the pan.

Notes

For notes about the ingredients I used and to see step-by-step photos scroll into the blog post above.

10 or 12 muffins: I either make 10 big muffins, where I fill the batter all the way up to the top of the muffin cup. Or I can get 12 smaller muffins if I evenly distribute the batter among all muffin cups.

If you love ginger make these energy balls.

For another moist pumpkin baking try this snack cake.

Nutrition