Pumpkin- Gingerbread Muffins

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Pumpkin- Gingerbread Muffins

Yield: 12 muffins

Prep Time: 15 min

Cook Time: 20 min


3/4 cup firmly packed brown sugar
1/2 cup salted butter, softened
1/4 cup molasses
1 large egg, beaten
1 cup canned unsweetened pumpkin puree
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

1/2 cup dried cranberries or raisins, optional


1. Preheat oven to 350°F.

2. In a large bowl, combine sugar, butter and molasses; beat well with an electric mixer. Add egg and pumpkin, beating until smooth.

3. In a separate bowl, whisk together flour, baking soda and salt. Add to pumpkin mixture, stirring just until moistened (the batter will be thick and lumpy).

4. Fill lightly greased muffin cups half full. Bake 20 minutes, or until toothpick inserted in center comes out clean.

Source: RecipeGirl.com

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4 Responses to “Pumpkin- Gingerbread Muffins”

  1. 1

    Diana — October 1, 2011 @ 9:37 AM

    I just found your website and tried this recipe. Loved them! Thanks for the great recipe!

  2. 2

    Diana — October 1, 2011 @ 2:46 PM

    I just realized I misread the recipe and used 1/2 cup of butter instead of 2 cups. They turned out great and I definitely would use 1/2 cup of butter again.

  3. 3

    Debbie — September 27, 2012 @ 8:44 PM

    Hi Lori,
    I thought they turned out very moist, but why no spices? I thought they needed something to kick it up a little. I added walnuts and raisins also. Thank you for sharing

  4. 4

    Lori Lange — September 28, 2012 @ 11:13 AM

    sure- add some spices!