These pumpkin gingerbread muffins are soft, spiced, and oh-so cozy! The pumpkin makes them moist, while the ginger and spices add a warm flavor that’s perfect for fall.
Honestly, I love how easy they are to whip up. Just mix, bake, and enjoy! They make the kitchen smell amazing—your house will feel like a warm hug! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base of the muffins. You can use whole wheat flour for a healthier option, but it may change the texture slightly. For a gluten-free version, try a 1-to-1 gluten-free flour blend.
Ground ginger: Fresh ginger can be used for a bolder flavor, but you’ll need to adjust the quantity. I recommend using about 1 tablespoon of fresh grated ginger instead of 2 teaspoons of ground ginger.
Pumpkin puree: If you don’t have canned pumpkin, you can make your own puree using fresh pumpkin. Just bake, scoop, and blend until smooth. Sweet potato puree is also a great substitute!
Brown sugar: You can use white sugar instead, but your muffins may lack that rich, molasses flavor. Using coconut sugar is also a nice alternative for a slightly healthier option.
How Do I Ensure My Muffins Turn Out Perfectly Moist?
The key to moist muffins lies in careful mixing and watching the bake time. Here’s how to nail it:
- Mix ingredients just until combined to avoid overworking the batter. Overmixing can lead to dense muffins.
- Check for doneness a minute or two earlier than the bake time. Each oven is different!
- If you notice the tops are getting too dark, cover them loosely with foil during baking.
These tips will help you get soft, fluffy muffins every time. Enjoy baking!
How to Make Pumpkin Gingerbread Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper (optional, for a subtle warmth)
- 3/4 cup (150g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 cup (240ml) canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk or buttermilk
- Coarse sugar, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 18 to 22 minutes for baking. So, in total, you’ll be ready to enjoy your pumpkin gingerbread muffins in about 40 to 45 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a muffin tin with paper liners or give it a light greasing to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, salt, and black pepper. Mixing these ingredients well ensures that your spices are evenly distributed.
3. Combine the Wet Ingredients:
In a separate bowl, beat the brown sugar and your choice of oil or melted butter together until smooth and creamy. Then, add the pumpkin puree, egg, and vanilla extract. Blend everything well until it’s fully mixed.
4. Bring It All Together:
Now, gently add the dry ingredients to your wet mixture. Alternate adding the milk or buttermilk as you do this. Stir the batter gently until everything is just combined. Remember, don’t overmix—this keeps your muffins soft and tender!
5. Fill the Muffin Cups:
Spoon the delicious batter into the muffin cups until they are about 3/4 full. If you like, sprinkle a little coarse sugar on top for some extra sweetness and crunch.
6. Bake the Muffins:
Pop the muffin tin into the preheated oven and bake for 18 to 22 minutes. To check if they’re done, insert a toothpick in the center of a muffin—if it comes out clean, they are ready!
7. Cool and Enjoy:
Once baked, take the muffins out of the oven and let them sit in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. And just like that, your warm, fragrant pumpkin gingerbread muffins are ready to enjoy!
These muffins are wonderful for breakfast or as a cozy snack with your favorite hot drink. Enjoy every bite! 😊
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! To use fresh pumpkin, simply cut it in half, remove the seeds, and roast it until tender. Then scoop out the flesh and blend it until smooth. You’ll need about 1 cup of prepared pumpkin for this recipe.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can! Using whole wheat flour will add a nuttier flavor and extra nutrition, but it may slightly alter the texture. For best results, you might want to use a 50/50 mix of whole wheat and all-purpose flour.
How Should 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! Wrap each muffin in plastic wrap and place them in a freezer bag for up to 2 months. Thaw at room temperature before enjoying.
What Can I Use Instead of Milk or Buttermilk?
If you don’t have milk or buttermilk, you can use any plant-based milk such as almond milk or soy milk. If you’d like to make a buttermilk substitute, mix 1/2 tablespoon of vinegar or lemon juice with enough plant-based milk to make 1/2 cup, letting it sit for a few minutes to curdle.
