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Pumpkin Gingerbread Muffins
These easy pumpkin gingerbread muffins are the best of both worlds! Fantastically moist and perfectly spiced, they are a fresh delight.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 12 muffins
Calories: 191 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour or additional all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup pure maple syrup
- ½ cup unsulphured molasses do not use blackstrap; it will be too bitter
- ¼ cup Land O Lakes® Unsalted Butter in Half-Sticks melted and cooled to room temperature
- 2 large eggs at room temperature
- 2 tablespoons coarse sparkling sugar or turbinado sugar
Instructions
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray.
- In a medium mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate, larger mixing bowl, stir together the pumpkin puree, maple syrup, molasses, melted butter, and eggs until well blended.
- Add the dry ingredients to the wet ingredients, then by hand with a rubber spatula or wooden spoon, stir very gently to combine; stop as soon as the flour disappears. The batter will seem loose and a little lumpy.
- Divide the batter among the muffin cups, filling them no more than 3/4 of the way to the top. Sprinkle the tops of each muffin with 1/2 teaspoon sparkling sugar.
- Bake the muffins for 20 to 22 minutes, until the tops spring back lightly when touched and a tester inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes. Carefully remove the muffins from the pan and transfer to the rack to cool completely. These taste even better as they rest. Enjoy!
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Notes
- TO STORE: Store muffins at room temperature for up to 5 days in an airtight storage container lined with paper towels.
- TO FREEZE: Freeze muffins in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Nutrition Information
Serving
1(of 12)
Calories
191kcal
(10%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
37mg
(12%)
Potassium
308mg
(9%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
3335IU
(67%)
Vitamin C
1mg
(1%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 191
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 191kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Potassium | 308mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 3335IU | 67% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.