Here’s a beautiful, easy recipe for Pumpkin Gingerbread Muffins
You’ll be loving these warm muffins on chilly fall and winter mornings. They’re the spice of the season, and they’re good, old-fashioned comfort food.
Bake them for fall holidays, a weekend treat, or as after-school snacks. They’ll be a favorite around your house!
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Pumpkin Gingerbread Muffins
Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 3/4 cup firmly packed brown sugar
- 1/2 cup (1 stick) 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
Instructions:
- Preheat oven to 350°F.
- In a large bowl, combine the sugar, butter and molasses; beat well with an electric mixer. Add the egg and pumpkin, beating until smooth.
- In a separate bowl, whisk together the flour, baking soda and salt. Add to pumpkin mixture, stirring just until moistened (the batter will be thick and lumpy).
- Fill lightly greased muffin cups half full. Bake 20 minutes, or until toothpick inserted in center comes out clean.
SOURCE: RecipeGirl.com
- 3/4 cup firmly packed brown sugar
- 1/2 cup (1 stick) 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
- Preheat oven to 350°F.
- In a large bowl, combine the sugar, butter and molasses; beat well with an electric mixer. Add the egg and pumpkin, beating until smooth.
- In a separate bowl, whisk together the flour, baking soda and salt. Add to pumpkin mixture, stirring just until moistened (the batter will be thick and lumpy).
- Fill lightly greased muffin cups half full. Bake 20 minutes, or until toothpick inserted in center comes out clean.
SOURCE: RecipeGirl.com
Here are a few more fall themed muffin recipes you might enjoy:
- Pumpkin Apple Streusel Muffins by The Kitchen is My Playground
- Cranberry Muffins by RecipeGirl
- Pumpkin Cream Cheese Swirl Muffins by The Novice Chef
- Easy Apple Cinnamon Muffins by RecipeGirl
Really curious as to why these are called ginger bread… as I can’t seem to find one recipe with everything I want, I’m going to use yours and add to it. 🙂
Just looking at this recipe, I am wondering why these are called “gingerbread” when there is no ginger in them?
haha, good point! The molasses indicates a “gingerbread” flavor, I guess.
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
sure- add some spices!
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.
I just found your website and tried this recipe. Loved them! Thanks for the great recipe!