Pin Moist, warmly spiced muffins blending pumpkin puree with classic gingerbread flavors blend together for a comforting bite that is ideal for cozy breakfasts or festive treats. These muffins bring nostalgic holiday aromas into your kitchen, with a tender crumb and a golden top.
I love baking a batch of these gingerbread spiced pumpkin muffins as the leaves start to turn outside. The spicy aroma of ginger and cloves fills my kitchen, reminding me of childhood autumn mornings at home.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1 ½ teaspoons
- Ground nutmeg: ½ teaspoon
- Ground cloves: ¼ teaspoon
- Canned pumpkin puree: 1 cup (220 g)
- Packed brown sugar: ⅔ cup (130 g)
- Vegetable oil: ⅓ cup (80 ml)
- Large eggs: 2
- Whole milk: ⅓ cup (80 ml)
- Molasses: ¼ cup (60 ml)
- Vanilla extract: 1 teaspoon
- Turbinado sugar or raw sugar (optional topping): 2 tablespoons
Instructions
- Prepare Muffin Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Mix Wet Ingredients:
- In a separate bowl, whisk together pumpkin puree, brown sugar, oil, eggs, milk, molasses, and vanilla extract until smooth.
- Combine Mixtures:
- Add the wet ingredients to the dry ingredients. Gently fold until just combined. Do not overmix.
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups. If desired, sprinkle tops with turbinado sugar for crunch.
- Bake Muffins:
- Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pin 
My kids love helping sprinkle sugar on top before baking. We always share these muffins together after school with hot cider for a simple autumn ritual.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, cooling rack
Allergen Information
Contains wheat (gluten), eggs, milk (dairy). Substitute plant-based milk to make dairy-free. Always check labels for hidden allergens.
Nutritional Information
Per muffin: 195 calories, 6 g total fat, 33 g carbohydrates, 3 g protein
Pin Enjoy these muffins fresh out of the oven for a delightful treat or tuck one into your lunchbox for a midday pick-me-up.
Recipe Questions & Answers
- → How can I make these muffins dairy-free?
Substitute whole milk with unsweetened almond milk or another plant-based alternative for a dairy-free option.
- → Can I add nuts for texture?
Yes, stir in ½ cup of chopped pecans or walnuts for extra crunch and nutty flavor.
- → What creates the classic gingerbread taste?
Ground ginger, cinnamon, nutmeg, cloves, and a touch of molasses give the muffins their traditional gingerbread aroma.
- → How do I know when muffins are baked?
Insert a toothpick into the center; if it comes out clean, the muffins are ready to be cooled and enjoyed.
- → What can I use for a crunchy topping?
Sprinkle turbinado sugar or raw sugar on top before baking to add sweet crunch to each muffin.
- → Are these suitable for vegetarians?
Yes, these muffins are vegetarian-friendly and can be made dairy-free with plant-based milk.